Preserving Meats: Chorizo 04 by Recipe Cottage

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	Chorizo 04

		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.