Categories: Pork/ham, Mexican, Portuguese, Sausages 
      Yield: 6 servings 
  
     10 lb Boneless Pork Butt                  8 lg Buds fresh garlic 
      6 tb Salt                                1 tb Oregano 
      1 c  Vinegar                             2 ts Black coarse pepper 
      5 tb Paprika                             1 c  Water 
      3 tb Hot ground pepper               
  
  Grind all the pork butts thru a 1/4" grinding plate and place into a mixer. 
  Add all the ingredients and mix well until all the spices are evenly 
  distributed.  Chorizo is to be stuffed into a 40-42 MM hog casing. Place on 
  smoke sticks and let dry in cooler overnight.  This particular sausage 
  takes much longer to dry than most others. 
   
  From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett