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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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5 tbsp. salt
1 cup vinegar
5 tbsp. paprika
3 tbsp. hot ground pepper
8 cloves garlic
1 tbsp. oregano
2 tsp. black pepper
1 cup ice water
10 lb. pork butt
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Directions:
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Grind all pork butts through 1/4-inch 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 38-42 mm hog casing. Let it hang in cooler overnight on your smokesticks. If your going to smoke it, add 1/2 oz. of prague powder #1 or 3-1/2 tbsp. liquid smoke.
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