Mix all ingredients, except the ground pork, in a large bowl. When all the ingredients are well mixed, make a well in the ground pork and add the contents of the bowl. Mix well to incorporate all the ingredients throughout the ground pork. When fully mixed, stuff into natural hog casings, without overstuffing the casings. Make sure all the air is out of the casings. If a small pocket of air is noticed, using a pin, puncture the casing to allow the air to escape. Air inside the sausage will cause it to spoil faster. Once the casings are full, refrigerate the Chorizo, covered, for at least 24 hours before cooking. This allows all the flavors to blend well.
Most of the recipes I have submitted are Sicilian, as that is my background. However, for almost 10 years I operated an Italian Pork Store and Deli, in a small town north of Tampa Florida. Beside a large Italian community, we had a large number of both Spanish and Mexican in our population. I madethis Chorizo for that population. On average I probably sold about 100 pounds of Chorizo each week.
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