Mexican Chorizo

Ingredients:
10 lb. boneless pork butt, cubes
Salt 3 1/4 oz.
Ground Dried Chiles 3 oz.
Spanish Paprika 1 oz.
Minced Garlic, sauteed and cooled 1 3/4 oz.
Ground Cinnamon 5 tsp.
Chopped Oregano 5 tsp.
Chopped Thyme 5 tsp.
Ground Cumin 5 tsp.
Black Pepper 5 tsp.
Ground Cloves 2 1/2 tsp.
Ground Ginger 2 1/2 tsp.
Nutmeg 2 1/2 tsp.
Coriander 2 1/2 tsp.
Bay Leaf 2 1/2 tsp.
Red Wine Vinegar 6 fl. oz.
Sheep Casings, rinsed 42 ft.
Directions:
1. Toss the pork butt with the combined seasonings. Chill well, until nearly frozen
2. Grind through the medium plate of a meat grinder into a mixing bowl over an ice bath.
3. Mix on low speed for 1 minute, gradually adding red wine vinegar a little at a time.
4. Mix on medium speed 15 to 20 seconds, or until the sausage mixture is sticky to the touch
5. Make a test. Adjust seasoning and consistency before shaping into patties, of filling casings and shaping into individual links 5 in.
6. Pan fry, bake, grill, or broil to an internal temperature of 150F or cover and refrigerate for up to 3 days.