Homemade Chorizo

• 5 tbsp. salt
• 1 cup vinegar
• 5 tbsp. paprika
• 3 tbsp. hot ground pepper
• 8 cloves garlic
• 1 tbsp. oregano
• 2 tsp. black pepper
• 1 cup ice water
• 10 lb. pork butt

1. Grind all pork butts through 1/4-inch grinding plate and place in tub or mixer.
2. Add all the ingredients and mix well until all the spices are evenly distributed.
3. Chorizo is to be stuffed into a 38-42 mm hog casing.
4. Let it hang in cooler overnight on your smokesticks.
5. If your going to smoke it, add 1/2 oz.
6. of prague powder #1 or 3-1/2 tbsp.
7. liquid smoke.

salt, vinegar, paprika, hot ground pepper, garlic, oregano, black pepper, water, pork butt

Taken from www.foodgeeks.com/recipes/16582 (may not work)