Chorizo, fresh

Ingredients:

22 lbs of meat:

• 8.8 lbs pork collar
• 8.8 lbs pork belly
• 4.4 lbs pork jowl
• 7.5 oz garlic cloves
• 10 oz salt
• 2.5 cup dry white wine
• 2.5 cup water chilled
• 100 gr of pimenton dulce (sweet paprika
• 100 gr of pimenton picante (spicy paprika)
• 20 gr of dried oregano

• Place diced meat in the freezer for 30 minutes
• Blend garlic and salt in food processor
• Mix the two above
• Grind meat and place in a bowl with another bowl with ice underneath
• In another bowl combine wine, water, pimentones and oregano. Keep cold
• Place meats and spice mix in a mixing bowl with a paddle, begin mixing low speed for 1-2 minutes only or do it by hand
• Keep cold until ready to stuff the sausage into casings.  

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