Jim's Pork Chorizo

"good base recipe,,,but it's much better if you eliminate the chili powder,,authentic chorizo doesnt have it,,and tastes so much better without it...definitely used more paprika,,,has to be deep in col..." See moreor,,and most importantly,,,replace the vinegar with freshly squeezed lemon juice...makes all the difference in the world..my parents used to make this all the time..absolutely delicious...stores brands could never compare..also,,elminite the cloves,,do need them either...one last tidbit...use a cheese cloth or put in a strainer,,want to let the excess liquid drain out,,,still keeps the flavor though!!!"

"I really like chorizo, but don't like the commercial chorizo because it's too fatty and it looks like they grind all sort of meats to it. I wanted to grind my own pork and find the recipe to make a he..." See morealthier chorizo, this recipe was what I was looking for. "

"Great recipe as is. To respondent chvickers: chorizo is Spanish in origin, so it stands to reason that the paprika called for would the Spanish variety. Moreover, since when is Hungarian paprika consi..." See moredered "normal" paprika? You're correct, not everyone resides in the U.S. - but how does that sarcastic comment enlighten the reader??? "