INGREDIENTS

INSTRUCTIONS

Chop the meat roughly, (or purchase ground pork), together with the
fat.  Toast the chilies well, turning them from time to time so they do
not  burn. While they are still warm and flexible, slit them open and
remove the seeds and veins. As they cool off they will become crisp.
Grind the spices together withe the chilies.  Mix the ground spices and
chilies with the rest of the ingredients  and rub them well into the
meat with your hands.  Cover the mixture and set it aside in the
refrigerator to season for 3  days, stirring it well each day. (Before
using, fry a little of the  meat and taste to see if it has enough salt
and seasoning.)  Normally the meat would be put into sausage casings,
however, I just  use it straight from the bowl. If you don't want to
stuff the meat  into casings at all, leave it to mature for about a
week. Store it in  containers in the freezer compartment of the
refrigerator.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2762
Calories From Fat: 1449
Total Fat: 160.5g
Cholesterol: 996.8mg
Sodium: 7841.7mg
Potassium: 4651.4mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: <1g
Protein: 298.7g