Did a Turkey yesterday, nothing special about that but the Grandson loves Smoked Turkey so who am I to say no. Today I will be working up 12.5# of Mexican Chorizo. Have a very nice spicy blend I mixed up last night that I will be stuffing in a short while. I will be using 36-38mm Hog Casings for them and then smoking with Hickory and Oak. Here is the Recipe for 10#: Mexican Chorizo 10 pounds ground pork 1/2 cup cayanne peppers 1/2 cup chili powder 20 cloves garlic, minced 3 tablespoons salt 1 1/2 tablespoon freshly ground black pepper 2-1/2 teaspoons dried mexican oregano 2-1/2 teaspoons ground cumin 1-1/4 teaspoons ground cloves 1-1/4 teaspoons ground coriander 2 cups distilled white vinegar 1 cup ice water Binder for the amount of meat you are using. Cure #1 for the amount of meat you are using. Q-view to follow.