HYBRID CHORIZO I

By Beefman-2

Ingredients

• 4.4 lb. or 2Kg ground pork
• 1/2 LB FAT BACK
• 2 tbsp. cumin seed
• 2 tsp. coriander seed
• 10 whole cloves
• 4 bay leaves
• 10 whole peppercorns (or 1/2 tsp. ground black pepper)
• 1/2 tsp. ground cinnamon
• 2 tsp. Mexican oregano
• 2 tsp. brown sugar
• 1 tsp. thyme
• 2 tbsp. granulated garlic
• 2 tsp. sea salt
• Toast starred items separately, then grind and mix all.
• Add...
• 4 tbsp. Ancho chile powder OR substitute
• 4 tbsp. paprika
• 1 tsp. cayenne powder
• 6 tbsp. apple cider vinegar (can substitute with red wine vinegar)

Preparation

Step 1

CUBE MEAT, MIX REMAINING INGREDIENTS TOGETHER, POUR OVER MEAT MIX THOROUGHLY AND LET MARINADE FOR TWO HR IN FRIDGE, THEM GRIND THROUGH A MEAT GRINDER WITH FINE BLADE.

PACKAGE UP IN 1 OR 2 LB PACKAGES FOR FUTURE USE. OR STUFF INTO CASINGS