The chorizo was made using pork loin that is ground in an old-fashioned hand-cranked meat grinder. The fine template of the meat grinder is used in lieu for the coarse template.
4 pounds of boneless pork loin, ground as stated above
3 tsp. Kosher salt
1 ½ tsp. ground coriander
1 ½ tsp. ground cumin
1 palmful of Mexican oregano (not to be confused with Mediterranean oregano)
several garlic cloves
1 or more Tbls. of ground chile powder (not chili powder)*
1/4 cup of cider vinegar
* Chili powder also contains salt, cumin and oregano
Cut the pork loin into small chunks. Grind the meat into a roasting pan that can be used to mix it with the other ingredients.
Add all the other ingredients except the vinegar. Thoroughly mix the ingredients together. Once it is decided that the mixture is homogeneous, add the vinegar and mix it in until is completely absorbed.
Form the mixture into 8 patties. Put each patty into a separate plastic sandwich bag that has a flap for closing. Put 4 such bagged patties into a freezer bag large enough to hold them. Place both freezer bags into the freezer for future use.