Chop the pork in to small cubes
Add the seasoning to the chopped pork, mix well
Put the seasoned pork to the freezer for 1 hour
Grind the seasoned pork mixture in to a bowl sitting on top of ice (to keep pork chilled)
Add the tequila and vinegar, mix well
Place mixture in Jerky Gun
Rinse the sausage casings with cool water
Tie one end of the casing and place the other end over the Jerky Gun
Squeeze the pork mixture slowly in to the casing
Tie off the sausages in 6-10" lengths
Preheat your Big Green Egg to 200° using indirect heat and Apple wood (for the smoke)
Smoke the Chorizo until the internal temp measures 150° (about an hour)
Top off over direct heat for a couple of minutes per side and serve