CHORIZO

2 pounds (~1 kg) lean pork

2 tablespoons of salt
1 cup vinegar

6 cloves crushed garlic
6 dried Cascabel peppers
6 dried Ancho peppers
6 dried Chile de Arbol
9 dried Guajillo chiles
1 teaspoon freshly ground black pepper
1 tablespoon oregano
1/8 teaspoon or pinch of ground cloves
pinch of nutmeg
1/2 teaspoon ground cumin
1 yard (~1 m) sausage casing

1. Grind the pork, using the coarse blade of the meat grinder. Put in 1 gal freezer bag. Add salt and vinegar. Let sit in refrigerator for 2 or 3 days. Drain.

2. Rehydrate peppers over night in water or water and vinegar, or boil until colors turn. Remove stems from peppers and scrape pulp off pepper skins. Remove skins as well as you can but don't obsesse.

3. Put pepper pulp into food processor. Add Garlic, oregano, cloves, nutmeg, cumin. Add vinegar/olive oil until paste develops.

4. Add pepper paste to drained ground lean pork in freezer bag and let sit for a day or two.

5. Work all but a few inches of casing onto the sausage stuffer/meat grinder end using a yard of casing at a time. Tie a knot at the end of the casing.

6. Stuff the mixture through the sausage stuffer into the casings and twist into links. If you like, dry the sausages by hanging them in a cool place, it may then be kept for several weeks.

You can eat the plain sausage or use it for cooking.