A little background. When I was in High School I worked at a Mexican Mom and Pop that had a meat Department. I got to learn a lot of cool stuff, one was making the Chorizo. I loved the the flavor and for the life of me cannot duplicate it and can not get a hold of the old owners. So not giving up yet , but thought i would go another direction and try making some smoked/cured chorizo. This will be my first try so I am doing a small batch. I found several recipes online and combined a few.
The plan was to grind and stuff tonight, but it has been a long work week. So I only go the spices all weighed out will grind and stuff tomorrow them smoke on Sunday.
Here is the recipe and a picture of the ingredients waiting for some meat.
More to come as the weekend moves along
10 oz. Water
10 oz. white vinegar
6 Tbsp 1 Tsp. Paprika
5 Tbsp Red Hawaiian Sea Salt
1 Tbsp 1Tsp Course Ground Black Pepper
5 garlic cloves
1 Tbsp 1Tsp Ground Oregano
5 Tsp Cayenne
2.5 Tsp California Chili Powder
1/2 oz Instacure
12.5 lb boneless pork rib roast