Spice Grinding

1. Using a mortar and pestle, grind the cumin seed, coriander seed, and cloves together. Crumble the bay leaves into the mortar and grind them until they become a fine powder. Incorporate the ground cinnamon, oregano, thyme, granulated garlic, sea salt, and peppercorns (or ground black pepper). Grind or mix until everything is uniformly combined.

Mixing with Pork

1. In a large glass bowl, break up the ground pork using your hands. Pour in the apple cider vinegar and sprinkle half of the ground spice mixture over the pork. Spread the spices evenly. Integrate the spices into the pork, ensuring even distribution. Keep adding more of the spice mixture until all of it has been worked into the meat. Continue mixing until the meat turns a reddish hue and all the spices are entirely absorbed.

Rest and Store

1. Once prepared, let the chorizo mix rest overnight in the refrigerator to allow the flavors to meld. If not using immediately, freeze the chorizo. You can shape it into sausages or patties and wrap each in plastic kitchen wrap. Alternatively, portion out specific amounts and store them in plastic bags for later use.