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Export 5 ingredients for grocery delivery
Step 1
Chop the pork in to small cubes
Step 2
Add the seasoning to the chopped pork, mix well
Step 3
Put the seasoned pork to the freezer for 1 hour
Step 4
Grind the seasoned pork mixture in to a bowl sitting on top of ice (to keep pork chilled)
Step 5
Add the tequila and vinegar, mix well
Step 6
Place mixture in Jerky Gun
Step 7
Rinse the sausage casings with cool water
Step 8
Tie one end of the casing and place the other end over the Jerky Gun
Step 9
Squeeze the pork mixture slowly in to the casing
Step 10
Tie off the sausages in 6-10" lengths
Step 11
Preheat your Big Green Egg to 200° using indirect heat and Apple wood (for the smoke)
Step 12
Smoke the Chorizo until the internal temp measures 150° (about an hour)
Step 13
Top off over direct heat for a couple of minutes per side and serve