Recipe Categories
Meat 
Misc. Pork
Sausage

Granny's Wild Pig Chorizo

1 lb Fresh wild pig meat, including some fat coarsely ground
1 tsp Salt
1 tbl Chile powder
    (preferably Mexican with added spices)
1 x Garlic clove mashed
1 tbl Vinegar

 Method :
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.