10 lb boneless pork butt
6 tbsp salt
1 cup vinegar
5 tbsp paprika
3 tbsp hot ground pepper
8 large buds fresh garlic
1 tbsp oregano
2 tsp black coarse pepper
1 cup water
Directions
Grind all the pork butts thru a 1/4" grinding plate and place into a
mixer. Add all the ingredients and mix well until all the spices are
evenly distributed. Chorizo is to be stuffed into a 40-42 MM hog
casing. Place on smoke sticks and let dry in cooler overnight. This
particular sausage takes much longer to dry than most others.
From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
Servings: 6 servings
Chorizo Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to historians is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move on, we find some interesting books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is served today, but rather accounts of the types of meals prepared by the chefs of the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the East, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an eruption in recipe manuscripts, some of which still exist in private cookery archives. During the next few centuries, the powerful and rich strove to serve up the most extravagent meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes common in their social group. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chorizo recipe.
