Spice Grinding:

1. Using a mortar and pestle, begin by grinding the cumin seed, coriander seed, and cloves together.
2. Crumble the bay leaves into the mortar with your hands and grind them until they blend into a fine powder.
3. Incorporate the remaining spices, including ground cinnamon, oregano, thyme, granulated garlic, sea salt, and peppercorns (or ground black pepper). Grind or mix them until everything is uniformly combined.

Mixing with Pork:

1. In a large glass bowl, break up the ground pork using your hands.
2. Pour in the apple cider vinegar and sprinkle half of your ground spice mixture over the pork. It’s crucial to spread the spices evenly.
3. Integrate the spices into the pork, ensuring even distribution. Keep adding more of the spice mixture bit by bit, until all of it has been worked into the meat.
4. Continue mixing until the meat turns a reddish hue from the chile powder, and all the spices are entirely absorbed.

Rest and Store:

1. 1. Once the chorizo mix is prepared, it’s best to let it rest overnight in the refrigerator. This resting period allows the flavors to meld, leading to a richer taste.
   2. If you’re not ready to use the chorizo right away, consider freezing it. Without casings, you have the flexibility to shape your chorizo into sausages or patties. Maintaining their shape is easy – simply wrap each one in plastic kitchen wrap.
   3. Alternatively, you can portion out specific amounts of chorizo and store them in plastic bags, which lets you defrost only the amount you need later on, without using up the entire batch.