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.
Instructions
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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