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Charcuterie/Cheese


�10 lb Boneless Pork Butt
�8 large cloves of fresh garlic
�6 tb Salt
�1 tb Oregano
�1 c Vinegar
�2 ts Black coarse pepper
�5 tb Paprika
�1 c Water
�3 tb Hot ground pepper



1.Grind all the pork butts thru a 1/4″ grinding plate and place into a mixer.
2.Add all the ingredients and mix well until all the spices are evenly distributed.
3.Chorizo is to be stuffed into a 40-42 MM hog casing.
4.Place on smoke sticks and let dry in cooler overnight.
5.This particular sausage takes much longer to dry than most others.

Unrated