Homemade Smoked Chorizo Sausage

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