Chorizo Sausage

• 2 pounds Boneless pork butt (shoulder), cut into 3/4-inch pieces
• 1 1/2 tablespoons Aleppo peppers - crushed
• 1 1/2 tablespoons Chili powder
• 4 cloves Garlic, minced
• 2 teaspoons Morton's Curing Salt
• 1 teaspoon Black pepper - freshly ground
• 1/2 teaspoon Oregano dried
• 1/2 teaspoon Cumin ground
• 1/4 teaspoon Cloves ground
• 1/4 teaspoon Coriander ground
• 1/2 cup Distilled white vinegar
• 2 tablespoons Water
• 1 teaspoon Vegetable oil

1. Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended.
2. Cover the bowl, and refrigerate the meat for 1 hour.
3. Grind the pork and seasonings using a coarse cutting plate.
4. Return ground meat to refrigerator for 30 minutes.
5. Add Morton's Curing salt and stir the ground pork with the vinegar and water until thoroughly mixed.
6. Form into patties, logs or stuff into casings.
7. If logs or patties are made, wrap tightly with plastic wrap.
8. Cover and refrigerate 2 days, to let flavors develop.
9. Set Traeger to smoke. Smoke for 1 hour, then increase heat to 225 and cook until meat reaches 145 (about 45 minutes)

pork butt, peppers, chili powder, garlic, salt, black pepper, oregano, cumin ground, coriander ground, white vinegar, water, vegetable oil

Taken from www.epicurious.com/recipes/member/views/chorizo-sausage-5644b7dd1829d212274c9ed3 (may not work)