Ingredients Jump to Instructions ↓

  1. 5 tablespoons 75ml Salt

  2. 1 cup 237ml Vinegar

  3. 5 tablespoons 75ml Paprika

  4. 3 tablespoons 45ml Hot ground pepper

  5. 8 Garlic

  6. 1 tablespoon 15ml Oregano

  7. 2 teaspoons 10ml Black pepper

  8. 1 cup 237ml Ice water

  9. 10 lbs 4540g / 160oz Pork butt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grinding and mixing Grind all pork butts through 1/4" grinding plate and place in tub or mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Chorizo is to be stuffed into a 38-42mm hog casing. Let it hang in cooler overnight on your smokesticks. If your going to smoke it put in 1/2 oz of Prague powder #1. Or put in liquid smoke 3 or 4 tbsp. grill it or boil. Good stuff. A must book to get is Great Sausage Recipes and Meat Curing by Rytek Kutas. Believe you can get it through Allied Kenco, very informative.


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