Don's Chorizo (Mexican Sausage)

Grrrrrgh!
Course : Sausages
From: HungryMonster.com
Serves: 1
 

Ingredients:

5 tablespoons salt
1 cup vinegar
5 tablespoons paprika
3 tablespoons hot ground pepper
8 cloves garlic
1 tablespoon oregano
2 teaspoons black pepper
1 cup ice water
10 pounds pork butt
 

Preparation:

Grind all pork butts through 1/4" grinding plate and place in tub or mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Chorizo is to be stuffed into a 38-42 mm hog casing. Let it hang in cooler overnight on your smokesticks. If your going to smoke it put in 1/2 oz of Prague powder #1. Or put in liquid smoke 3 or 4 tbs. grill it or boil. Good stuff.