Not sure what kind of meat you plan on using, but can use boned butts or butts, and venison or beef.
Chorizo 25#
7 oz. salt
8 oz. vinegar
4 oz. paprika
2 1/2 oz. ground hot pepper
2 oz. fresh garlic
1 1/2 oz. oregano
1 1/2 oz. coarse ground black pepper
1/2 lb. ice water
20 lbs. lean venison or beef
5 lbs. fat boned pork butt
(or 25# of boned pork butt)
Grind meat and/or butts through 1/4" plate. Mix spices thoroughly into meat. Stuff into hog casings. Let dry overnight in cool, dry place.
Obviously, a fresh sausage, so handle accordingly. Could also be produced as a bulk sausage, and used like ground beef in Mexican dishes, etc.