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