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LOCATION: Recipes >> Preserving Meats >> Chorizo 04

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Chorizo

20 sausage casings (pork casings for authentic links)
vinegar
2 lb. lean pork trimmings
8 oz beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
1/2 cup cider vinegar
1/4 cup Tequila (optional)
1/4 cup ground red chile
1 teaspoon ground cinnamon
1 1/2 teaspoon ground cumin
1 teaspoon ground Mexican oregano
1 tablespoon salt

Clean the casings, rinse well with water, and then pour vinegar
through them. Set aside.

Use a food processor or the coarse blade of a meat grinder, grind
the meat and fat.

Add the onions, garlic, vinegar, tequila and seasonings, and chile
to taste. First cut the casings into 3-ft lengths and tie one end.
Stuff each length of casing, tying 4-inch intervals with heavy
thread.

Place on a cookie sheet covered with wax paper and refrigerate.
After a day, freeze what you will not use within a week or two.
You should allow the flavors in the meat to develop for at least
8 hours before using.

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