10 lb Boneless Pork Butt

      6 tb Salt

      1 c  Vinegar

      5 tb Paprika

      3 tb Hot ground pepper

      8 lg Buds fresh garlic

      1 tb Oregano

      2 ts Black coarse pepper

      1 c  Water

  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