Spanish Chorizo

Recipe by Diana Adcock
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READY IN: 26hrs
YIELD: 10 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind meat and fat separately through the coarse disk and mix together.
  • Place in a LARGE bowl.
  • Sprinkle remaining ingredients on meat mix thoroughly.
  • Cover with plastic wrap and cure in the fridge for 24 hours.
  • Remove from fridge and give meat mixture another good stir.
  • Prepare casings and stuff with meat.
  • Tie off in 4 inch links.
  • Hang to dry for 8 weeks.
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