Spanish Chorizo

• 8 lbs lean pork, cubed
• 2 lbs pork fat, cubed
• 5 tablespoons salt
• 2 tablespoons fine grind black pepper
• 3 tablespoons cayenne pepper
• 1 tablespoon coarsely crushed red pepper flakes
• 2 tablespoons finely minced garlic
• 1 teaspoon cumin seed
• 1 teaspoon dried oregano
• 2 tablespoons white sugar
• 1 teaspoon fennel seed
• 1/4 cup red wine vinegar
• 3/4 cup brandy
• 1/2 teaspoon ascorbic acid
• 1 teaspoon saltpeter
• 6 feet medium hog casings

1. Grind meat and fat separately through the coarse disk and mix together.
2. Place in a LARGE bowl.
3. Sprinkle remaining ingredients on meat mix thoroughly.
4. Cover with plastic wrap and cure in the fridge for 24 hours.
5. Remove from fridge and give meat mixture another good stir.
6. Prepare casings and stuff with meat.
7. Tie off in 4 inch links.
8. Hang to dry for 8 weeks.

lean pork, pork fat, salt, grind black pepper, cayenne pepper, red pepper, garlic, cumin, oregano, white sugar, fennel seed, red wine vinegar, brandy, ascorbic acid, saltpeter, casings

Taken from www.food.com/recipe/spanish-chorizo-62148 (may not work)