Ingredients:

1 lb coarsely ground lean pork ( or ground Turkey or ground beef)

5 cloves garlic , minced

2 tablespoons chile powder

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 teaspoons dried oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons cider vinegar

Directions:

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the it in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.

The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.

Makes 1 1/2 pounds.

Nutritional Information: