Before I forget what I put in there, I guess I ought to actually write down what I did for my chorizo that came out so fantastic. So, here's what I did. The basis of this recipe is cribbed from Home Production of Quality Meats and Sausages
, which I think is a fantastic book on meat curing and sausage-making that gets more into the theory and practice of the subject than spending a lot of time regurgitating recipes, although there are of course several recipes as well.
For my meat I picked up a ~7.5 lbs package of boneless pork butt at Costco for dirt cheap. I made two 1kg (~4.4 lbs) batches of sausage, and the rest of the pork butt went to other stuff like tonkatsu
or saved as sliced pork in 1/4 lbs packages to be used as needed to make other stuff like yakisoba, fried rice, curry, etc.
So onto the chorizo. I used my countertop meat grinder with a 3/8" plate to grind up the 2kg of pork butt (for two different sausage batches), then stuck that into the fridge while I prepared my spices for the split batches.
1kg Pork Butt
18g salt -> 3 tsp
4g pepper -> 2 tsp
4g cayenne pepper -> 2 tsp
2g dried mexican oregano -> 2tsp
9g fresh finely minced garlic, about 2-3 cloves
~2 tsp (didn't measure weight, eyeballed quantity) of ground Aleppo pepper
1-2 tsp of ground Hungarian sweet paprika
50g ice water
50g distilled white vinegar
Mixed it all up thoroughly, and stuck the mixture in the fridge for a while to keep the fat nice and cold while I prepped the stuffer. I stuffed the mixture into hog casings and made relatively short links, maybe 5-6 inches. Due to the way my stuffer works, I ended up with about 1 link's worth of sausage filling left in the stuffer than just wouldn't go into a casing. I ended up just taking that and immediately made eggs & chorizo with it, which turned out to be a great idea. That plus a couple of warm tortillas was a very tasty snack.