Meat Processing
Butchering Tools
Casings
Hamburger Presses
Jerky Making
Meat Curing
Meat Grinders
Meat Handling Storage
Meat Mixers
Meat Slicers
Meat Tenderizers
Netting
Sausage Stuffers
Sausage Making Kits
Smokehouses
Food Preserving
Canning Preserving
Dehydrating
Dry Curing
Fermenting Pots
Jerky Making
Wine Brewing
Vacuum Sealing
Kitchen Tools
Cabbage Shredder
Cheese Making
Cherry Pitting
Cooking Supplies
Cutlery
Kitchen Appliances
Pasta Supplies
Scales
Thermometers
Tomato Straining
Seasonings Spices
Bases Gravies
Measuring Tools
Natural Organic
Seasonings Blends
Spices
Spice Accessories
Outdoors Camping
Grilling Supplies
Camping Tailgating
Preparedness Essentials
Perts Department
Canada Shipping
Spanish
          network solutions










Here is a recipe for Chorizo, El Salvador style. Thanks to Lambert for taking the time to translate the recipe for everyone.  

      El Salvador Chorizo Recipe 

2 ½ lb. Carne de res, molida

2 ½ lbs ground beef

2 lb. Posta de puerco, con bastante gordura, molida

2 lbs pork butt with adequate fat, ground

1 lb. de tocino, molido

1 lb bacon, ground

2 cucharadas de orégano, en polvo

2 Tbsp dried oregano

2 cucharadas de tomillo, en polvo

2 Tbsp dried thyme

1 cucharada de Comino en polvo

1 Tbsp ground cumin

½ cucharada de Pimienta negra, en polvo

½ Tbsp ground black pepper

½ taza de Vinagre de Manzana o blanco

½ cup vinegar (cider or white)

1 cucharada de Achiote

1 Tbsp annatto (ground)

1 chile rojo, finamente picado

1 red chile, finely chopped

½ Cebolla mediana, finamente picada

½ medium onion, minced

2 dientes de ajo, finamente picado

2 cloves garlic, minced

½ manojo de Perejil italiano, finamente picado

1 bunch Italian parsley, finely chopped

sal al gusto.

Salt to taste

Procedure (literal translation):  “Combine all ingredients into a mass in a large bowl, cover with plastic wrap and let stand for 24 hours in the refrigerator. The synthetic gut which is stuffed dough [collagen?], available in any butcher Italian, German or you can order in the Super Markets. For the sausage. If you have a special machine for sausages, you can use a large funnel or cut the "mouth" [off] of a plastic bottle. Make a long sausage, which is then separated into pieces of 2 inches, which tie with strips of dried corn husks (wet) [or Butcher's Twine]. You can save the sausages for two days in the refrigerator. As they have no preservatives, should eat fresh.” (The two-inch length is popular in Catalan, so perhaps this is done as an imitation.)

Original Recipe: http://www.recetasgratis.net/Receta-de-%22-CHORIZOS-SALVADOREnOS%22--receta-35941.html#id_recetas_similares