Chrissi's Chorizo

Ingredients for 1 servings:

• 700 g pork shoulder
• 300 g bacon, green
• 22 g curing salt
• 23 g paprika powder, hot
• 2 g oregano
• 2 g thyme
• 4 g garlic, granulated or fresh
• 4 g black pepper
• ½ g chili pepper(s), ground habaneros

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

Cut the meat into small, mincing cubes and freeze lightly. Mix the salt and spices thoroughly, pour over the frozen meat cubes, and knead well. Mince through the 8 mm disc and knead well again, adding 1/2 cup water or red wine if desired. Fill into 28/30 mm pork casings. Let dry for 3 days, then smoke.