2 lbs pork (about 25% fat) coarsely ground (minced)
 chile peppers of your choice
 (I often use 6 cayennes)
 4 cloves garlic
 1  small red bell pepper
 1 tsp sugar
 2 tsp coriander
 1 tsp cumin
 1/2 tsp mustard
 1/2 tsp cinnamon
 1/2 tsp oregano
 4 tsp paprika
 1/3 cup white vinegar
 1/2 cup bread crumbs


Trim the pork, removing all bone.  
Shove through the coarse plate on
a meat grinder.
Inexpensive cuts of pork are fine. 
Try shoulder or the packs of "assorted loin chops".
Butchers will do this for you if you lack the tools.

Put the chiles garlic and pepper 
in a mini blender and fragment.  
Or chop with a knife.

Put the dry ingredients in electric spice grinder 
(old coffee grinder)
or blend them in a pestle and mortar.  
I use fresh herbs if available.

Put all of the above 1-3 in a large bowl, 
add the vinegar, and stir at
low speed until well mixed. 
Slowly add crumbs until the mixture 
is firm and moist.

Dump out on to a generous sheet of shrink wrap 
(cling film), 
forming into a big sausage shape on the way. 
Roll up the film to enclose.  
Twist the ends of the film up tightly and tie in knots. 
Pat roll and squeeze the mass into a pleasing shape 
(get the air out) and freeze solid.

When you want to use it, 
it may be sliced easily if partly defrosted; 
then you can refreeze the rest.  

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