Here is the recipe as promised.
[FONT=Verdana, Arial, Helvetica, sans-serif]Mexican Chorizo Recipe[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 6[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients [/FONT]
10 lbs boneless pork butt, ground 6 Tbsp salt 1 cup vinegar 5 Tbsp paprika 3 Tbsp hot pepper, ground 8 cloves fresh garlic, pressed 1 Tbsp oregano 2 tsp black pepper, coarse ground 1 cup ice water [FONT=Verdana, Arial, Helvetica, sans-serif]Directions[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Grind all the pork butts with a 1/4" grinding plate and place into a large bowl.
If it's too much trouble to grind your own, just buy ground pork. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.[/FONT]
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I can reduce the salt in this recipe by half. And it still has plenty of flavor.