How do you make choriso?

Ingredients

- 5 pounds fresh pork shoulder, cut into 1-inch cubes

- 1 tablespoon paprika

- 1 tablespoon smoked paprika

- 1 tablespoon ground cumin

- 1 tablespoon dried oregano

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon cayenne pepper

- 1/4 cup red wine vinegar

- 1/4 cup water

- 1 hog casing, cleaned

Instructions

1. In a large bowl, combine the pork, paprika, smoked paprika, cumin, oregano, salt, black pepper, and cayenne pepper. Mix well to coat the pork.

2. Cover the bowl and refrigerate for at least 4 hours or overnight.

3. When you're ready to make the chorizo, set up your meat grinder with the sausage stuffer attachment.

4. If using a natural hog casing, soak it in water for at least 30 minutes before using it.

5. Grind the pork mixture through the meat grinder, using the coarse grinding plate.

6. As the pork is grinding, add the red wine vinegar and water.

7. Once all of the pork has been ground, stuff it into the hog casing using the sausage stuffer.

8. Tie off the ends of the casing and poke a few holes in it with a toothpick to prevent it from bursting.

9. Hang the chorizo in a cool, dry place for at least 24 hours to dry.

10. Once the chorizo is dry, it can be cooked and eaten. Chorizo can be used in a variety of dishes, such as tacos, burritos, sandwiches, and stews.

Tips

- If you don't have a meat grinder, you can also make chorizo by chopping the pork into very small pieces.

- You can use any type of pork for chorizo, but pork shoulder is a good choice because it has a lot of flavor.

- Chorizo can be made with or without a hog casing. If you don't want to use a hog casing, you can simply form the chorizo into patties or links and cook them in a pan.

- Chorizo is a versatile ingredient that can be used in a variety of dishes. It's a great way to add flavor and spice to your cooking.