Traditional Homemade Chouriço Recipe

1. Start by trimming most of the fat off the pork.
2. Cut the pork into cubes, about 2 inches in diameter.
3. Place all the cubed pork, seasonings, and wine in a large basin (try not to break down the bay leaves, as they will have to be removed before filling the casings).
4. Mix everything together, making sure all the seasoning is evenly distributed throughout the pork.
5. Cover well with a plastic bag and place the meat in the fridge (mix every 12 hours for 2 days).
6. At every mixing, cook a small bit of the pork to taste if any more seasoning is needed (remember, when smoking, the pork will lose a lot of flavor).
7. On filling day, rinse each casing a few times and check for holes or defects.
8. Using butcher's twine, tie off one end of the casing.
9. Remove all the garlic cloves and bay leaves before filling.
10. Place the open end of the casing onto the funnel. While holding the casing onto the funnel, begin to fill it with the pork, slowly working the meat to the end of the casing (use a safety pin to pop any air pockets). Once filled, tie the other end.
11. Hang the filled sausages on a stick or similar without touching, place them in the smoker, and start your fire.
12. Be careful that the flames do not reach the sausages (remember, low heat for a long period of time).
13. Keep an eye on the fire for flare-ups or if the fire goes out.
14. Smoke the sausages from about 4 to 8 hours if needed.
15. When the sausages are done, place them indoors and let them dry.

Place some sort of gate in front of the pit opening, so if the fire goes out, animals won't come and eat all the hard work you have just put into it.

Adapted from a: homemadeinterest.com Recipe