Prep Time: 3 hours
Total Time: 3 hours
- 20 lb pork butt
- 8 oz black pepper
- 1 tablespoons cloves
- 3 heads of garlic
- 3 1/2 cups red pepper (ground)
- salt (3 handfuls)*
- cayenne pepper
- 1 bundle of casings
- *salt to taste
Grind the meat in a meat grinder ahead of time. (20 pounds should be the weight of the meat with bone removed). Peel and mash the garlic.
Put the meat into a large tub. Add all other ingredients in order, a little at a time. One person should be mixing the meat with their hands, while another person adds the ingredients. Be careful not to add too much salt. Add small portions at a time. Add cayenne in small amounts until it is hot as you want it. Add just enough paprika to get the desired color. Knead the meat as if you were making bread. Fry a few tablespoons of the meat mixture and taste test it. A little more of something may be added. Remember it is easy to add something, but it is not easy to remove once it is mixed in.
Using the appropriate attachment on a meat grinder, fill the already cleaned casings with the meat. Leave about 1/2 inch of unfilled casing on each side to tie the openings closed. Use a strong string and double tie each end as shown above. With a straight pin, prick the sausage several times all over. (This will help them to dry faster.)
Hang the chorizo to dry in a very cool dry place for 10-14 days or until they harden. They should get some ventilation, but never a draft. If they get too much exposure to air, they may dry too quickly on the outside, which would prevent them from drying on the inside. If the casings begin to form a white coat, moisten a paper towel with vegetable oil and rub them to remove the white. After you have rubbed them with oil, dry them with a dry paper towel. They are ready to eat when they are solid all the way through and firm to the touch.
Chorizo Recipe, courtesy of Francie Vicondoa, "Spanish Doors, Dishes and Dreams"
Reprinted with permission.