Chorizo

• 10 pounds pork shoulder boneless
• 6 tablespoons salt
• 1 cup vinegar
• 5 tablespoons paprika
• 3 tablespoons red pepper flakes
• 8 large garlic cloves
• 1 tablespoon oregano
• 2 teaspoons black pepper
• 1 cup water

1. Grind all the pork butts thru a 1/4 inch 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 to 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.

pork shoulder, salt, vinegar, paprika, red pepper, garlic, oregano, black pepper, water

Taken from recipeland.com/recipe/v/chorizo-41124 (may not work)