25# Batch

1. Grind meat through a 3/8″ plate.
2. Add mixture of seasonings and vinegar and mix thoroughly.
3. Regrind through 5/32″ or 3/16″ plate.
4. Package in bulk or stuff into 35/38 hog casings.
5. Product ready for sale.

For a Smoked Chorizo add 1 oz. Super cure to seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees.