Recipe for Spanish Style Chorizo

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Yield:

10 Pounds

Ingredients:

Amount	Ingredient
8 lb	Lean pork, cubed
2 lb	Pork fat, cubed
5 tbl	Salt
2 tbl	Fine grind black pepper
3 tbl	Cayenne
1 tbl	Coarsley crushed red pepper
2 tbl	Finely minced garlic
1 tsp	Cumin seed
1 tsp	Crushed oregano
2 tbl	Sugar
1 tsp	Fennel seed
1/4 cup	Red wine vinegar
3/4 cup	Brandy
1/2 tsp	Ascorbic acid
1 tsp	Saltpeter

Instructions:

Instructions: Grind meat and fat separately through the coarse disk and mix together.

Sprinkle remaining ingredients on the meat and mix thoroughly. Cure in the refrigerator 24 hours. Prepare casings, stuff and tie off into 4" links.

Hang to dry for about 8 weeks.

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