I believe in that picture I used this one ...
[size=16]Deejay’s Spanish Chorizo[/size]
I haven’t made this in ages I guess because I’m the only one that really likes it. It’s got some bite to it and everyone thinks it’s too hot. I love it! This recipe is based on book by Rytek Kutas published in 1987. I made a few changes to suit my taste and favorite spices.
5 pounds fatty pork butt
2 tablespoons kosher salt
2 tablespoons dried diced red bell pepper
1 half cup apple cider vinegar
4 teaspoons Ruby Red Paprika (Sweet)
3.5 teaspoons Hungarian Paprika (Hot)
2 teaspoons hot cayenne pepper
3 cloves fresh pressed garlic
1.5 teaspoons Italian seasoning
1 teaspoon coarse black pepper
1.5 cup cold water
Meat should be cut into strips small enough to go through our grinder and nearly frozen. Grind in 3/8 inch plate. Mix water vinegar and spice well then add to the meat. Mix well and stuff into 38 to 42 mm hog casings. I like to make mine about 12 inches long. Hang in the refrigerator or cold space overnight to dry. Although not normally smoked, I like mine lightly smoked with apple, cherry and pecan wood.
Meat cubed up and ready for chilling
The spice mix
Grinding the meat
The stuffed sausages
SMoked and Packaged
