Smoked Mexican Chorizo Recipe
500 G pork butt - freshly ground
1 Tbsp paprika
1 Tsp cayenne
1 Tbsp garlic powder
1 Tbsp ground cumin
1 Tsp ground coriander
¼ Tsp ground cloves
½ Tsp ground cinnamon
1 Tsp oregano
½ Tsp thyme
1 Tsp salt
½ Tsp ground black pepper
3 Tbsp apple cider vinegar
Natural hog casing
Grind pork butt, a coarse grind will suffice.
Mix spices & vinegar together with ground pork butt on low speed for 2 minutes.
Soak hog casing for 30 minutes, drain and then flush with fresh water.
Stuff sausage into natural hog casing, twist off sausages and tie the end.
Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage.
Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour.
Smoke with desired bisquettes (I used Bradley Oak Bisquettes) between 140-160°F, until an internal temperature of 160°F is reached.
Place in an ice bath immediately after removing from your Bradley Smoker.