Fresh and cooked loaf Chorizo This recipe makes 10 pounds. For smaller amounts, you can scale it down.
5 tbsp. salt
1 cup (approximately) of vinegar
5 tbsp paprika
3 tbsp hot ground pepper
8 large cloves FRESH garlic
1 tbsp oregano
2 tsp black course pepper
1 cup of water
10 pounds boned pork butts
Grind all pork butts through a 1/4 grinding plate and place in a mixer. Add all the ingredients and mix well untill all the spices are evenly distributed. Chorizo should be stuffed into 38-42mm hog casings. Place on smoke sticks and let dry in cooler overnight. This particular sausage takes much longer to dry than most others. Cook thouroughly and enjoy.
A chorizo loaf can be made simply by adding 1oz of Prague powder #1 (a cure) to 25 pounds of meat or one level teaspoon for each 5 pounds of meat. Also soy protien concentrate should be added with some water (14 ozs of SPC for 25 pounds and 3 ounces for each 5 pounds of meat). Stuff the meat into baking pans and place in oven or smokehouse at 170 Degrees F. until the INTERNAL temp (use a thermometer) reaches 155 Degrees F. you can also stuff in fibrous casings.
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