Pork Chorizo v4

Written By Jason Meade

Ingredients

  • 5lbs of Pork Butt + Pork Back Fat

  • 1 bag @chudsbbq/@leroyandlewis Chorizo Sausage Mix and Rub

  • Splash Apple Cider vinegar

  • 5% Water (114g)

Tools

  • Grinder: MEAT! 0.5hp Grinder

  • Stuffer: MEAT! 5lb Vertical Sausage Stuffer

  • Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale

  • Knife: Messermeister Kendrick BBQ 8” BBQ Knife

  • Thermometer: ThermoWorks Thermapen ONE

Jason Meade
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