Mexican Style Chorizo

INGREDIENTS
1 lb coarsely ground lean pork
5 cloves garlic minced
2 tablespoons ancho chile powder
1 tablespoon sweet paprika
teaspoon smoked paprika
1 1/2 teaspoons salt
2 teaspoons dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons cider vinegar

INSTRUCTIONS
Place the meat in a large bowl and all all remaining ingredients.
Use your hands to thoroughly combine the mixture. 

Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. 

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. 

Makes 1 1/2 pounds, divided into six 4 oz. servings.