Homemade Chorizo

Well since I just put up a batch of Chorizo I wanted to share this. I have been tweaking this recipe for a couple of years and this works very well. You can cut everything in half if you don't want to make 5 plus pounds, but who would ever think "wow I have too much chorizo"?

5lb ground pork (fatty like a picnic or shoulder, not lean like a loin)

6 -8 Tbs chili powder (ground anchos & pasillas is my favorite)

4 cloves garlic

3 Tbs Smoked Paprika

2 Tbs Oregano

2 Tbs Cumin

2/3 cup Sherry Vinegar

2 Tbs salt

Mix dry ingredients together in a bowl. Work into the meat well. Crush the garlic into the vinegar and pour over the meat, work it together well. Put the mixture in a ziptop bag and lt it sit in the refrigerator for 2 to 4 days. Then it can be put into casing to dry (Kitchenaid has a great attachment), or divided up into smaller bags. It does freeze well, or just have lots of friends over and have a chorizo party with 5 lbs of meat ;-)

I like to make chili powered, but a good store bought chili will work. The Sherry vinegar is must, and should not be substituted.

The Kitchenaid meat grinder attachment is one of the best things I ever bought for the kitchen, If you don't have a meat grinder, you could buy ground pork, or buy a boneless boston butt roast, and ask the butcher to grind it for you. Most good stores will do this for you at no extra charge.