Mexican Chorizo

• 10 lbs ground pork butt or 10 lbs pork shoulder or 10 lbs beef chuck or 10 lbs beef, and pork mix
• 4 tablespoons salt
• 4 tablespoons california red chili powder, ground
• 4 tablespoons paprika
• 1 tablespoon garlic powder (or granulated)
• 1 tablespoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground cloves
• 1 teaspoon Mexican oregano
• 12 cup white vinegar or 12 cup wine vinegar
• 1 cup ice water
• 1 (5 ounce) packagewolfson salted natural hog casings

1. Combine meat, seasonings and ice water.
2. Mix thoroughly using hands to knead mixture.
3. Fill casings loosely, leaving one inch at each end.
4. Tie off casing at each end.
5. Twist into links - about 3 turns.
6. Tie with string.
7. Hang 2 hours to dry, then refrigerate.
8. Should be used within 5 days or freeze for up to 2 months.

ground pork, salt, california red chili powder, paprika, garlic, ground pepper, ground cumin, ground cloves, oregano, white vinegar, water, natural

Taken from www.food.com/recipe/mexican-chorizo-483126 (may not work)