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Title: Mexican Chorizo (Sausage)
Yield: 1 Serving

Ingredients

      1 lb Fresh wild pig meat,
           -including some; coarsely gr
      1 ts Salt
      1 tb Chile powder
           (preferably Mexican with
           -added spic
      1    Garlic clove; mashed
      1 tb Vinegar

Instructions

Blend all ingredients well and pack into a crock; seal. Will keep for
several weeks if refrigerated. Can also be packed into casings and smoked
for flavor, or merely dried overnight between 60 and 70 degrees.
This recipe yields 1 pound fresh chorizo.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-07-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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