No. 555 Fresh Chorizo Sausage Seasoning

(For 12-1/2# Batches Divide Following By 1/2) 

You will need:

• 25# of Lean Pork Butts
• 8 oz. Vinegar
• 1/2# Distilled Water
• 1 pkg. of "B" Seasoning

Suggested Procedure: Grind all meat through 1/4” plate and add all spices, water and vinegar.  Mix well until meat is tacky.  Then stuff into 38-42mm hog casings.  Then hang sausage on smoke sticks in cooler and let dry overnight.  Then place in retail cooler or package the way you wish.

*Note:  This sausage is a fresh type and has only about 4-6 day shelf life, unless it will be frozen.

*Note:  This sausage is a fresh type and has only about 4-6 day shelf life, unless it will be frozen.