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5 tbs. Salt
1 cup Vinegar
5 tbs. Paprika
3 tbs. Pepper
8 clove Garlic
1 tbs. Oregano
2 tsp. Black Pepper
1 cup Ice Water
22 lb. Pork Butt
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 38-42 mm 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 tbs. grill it or boil. Good stuff.
1 cup Vinegar
5 tbs. Paprika
3 tbs. Pepper
8 clove Garlic
1 tbs. Oregano
2 tsp. Black Pepper
1 cup Ice Water
22 lb. Pork Butt
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 38-42 mm 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 tbs. grill it or boil. Good stuff.
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