Originally Posted by Pugi
Just received my christmas present to myself, the book Charcuterie. I love the book by the way. Anyhow the first recipe that caught my eye was Mexican style Chorizo, because we cook alot of athentic Mexican dishes. Started with a 5 lb pork butt, cut it up and added spices.
It looks great! Would you be willing to elaborate on what spices you put in?
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)