Smoked Chorizo

1 cup water
1 cup white vinegar
5 Tb paprika
4 Tbl sea salt
1 Tbl course ground black pepper
4 garlic cloves
1 Tbl ground oregano
4 Tsp ground red pepper
2 Tsp chili powder 
2 Tsp Instacure/Prague Powder
10 lb boneless pork rib roast

Mix the spices, water and vinegar.  Grind the meat through a fine plate.  Pour the spice mixture over the ground meat and mix very well.  Stuff into hog casings, twist into links, then hang the sausages and let dry.  Cook with no or very light smoke at 100-120F until the skins are very dry, then increase the smoke and raise the temperature to 160-170F.  Cook the sausage to 152F.  Remove from the cooker and immediately shower with cold water until internal temperature is @ 100F.  Pat dry, let cool at room, and refrigerate for 1 hour before bagging/wrapping.