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 tbls.

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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