I always cared about learning about family traditions, one of the many was the “carneada”, we killed and honoured a 200kg pig to do many things, such as “Jamon Crudo”(Prosciutto), “Bondiola”(Coppa) and Chorizos sausages. The version we have in Argentina is milder and more palatable for my taste here is the condensed:

Ok, first of all the disclaimer about this. This recipe can be dangerous, if you decide to do this please do it at your own risk. Bacteria, bugs, bad fermentation and food poisoning are real hazards with this!.

For 10 kg of chorizos:

• 8 kg of lean pig meat, shoulder is good
• 2 kg of good fat, milk white one, brown or others not good
• 220 grams of salt
• 50 grams of paprika
• 20 grams of crushed black pepper
• 10 grams of nutmeg, freshly ground
• 30 grams of oregano (optional)
• Garlic cloves
• 2-3 cups of white wine
• Handful of fennel seeds
• Whiskey
• Sugar

Start the night before by heating a couple of cracked garlic cloves per cup of wine, add the fennel seed to taste too. Almost to boiling point.
Chop the meat chunky, if you are using a mixer use 8-10 mm holes plates.
Add the seasoning and add some of the wine to it, never add the garlic cloves, filter them, you can add some of the fennel seeds.
Cook some of the mixture to check the seasoning, add some more wine to taste if required.
Sprinkle some sugar, a hand full works for the color.
My uncle pass me the secret of adding whiskey, kills bacteria and adds some flavour.
At this stage they can be eaten, BBQ or to your liking.
Important to poke after the stuffing with pins to let them dry, I use a bunch of pins in a cork. Use cooking thread to tight them up.
I dried mine hanging the on the fridge, but a cool dark place, with some air circulation is best. You can increase the salt for safer curing, to 270-290 grams of salt.