sf > wrote:

>On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:

>> Thanks! I guess I will debate about the vinegar until I do it.
>> (I see I have until tomorrow to use the pork.) I rather like
>> sharp food, which is one reason why I want to do such a recipe.

>When you use vinegar you shouldn't be able to taste it as a distinct
>flavor. It needs to be balanced with the rest of the seasonings.

The vinegar is there to promote a sort of meat-breakdown process
as you let the seasoned chorizo ripen overnight in the refrigerator.
It is a form of marination. Since subsequent cooking will drive the
vinegar away (at least, the acid component), you can use a fair amount
of it without flavors getting out of balance.

I use by default red wine vinegar.

Steve