It’s been a little while since I made a batch and I gave the last little bit away to my new carpenter pal last night. This batch is a touch different from the last but I don’t expect any major surprises in flavor. Might be a bit hotter this go around but it isn’t a five alarmer.
I used 5 pounds of ground pork for this batch and added (CCW from top left) ground chilies–these are about half anchos and half New Mexico chilies; one head of garlic, minced; salt; sugar; fresh ground black pepper; ground small red chilies for heat; paprika; fresh ground cumin, red wine vinegar; and dried oregano.
I used these ratios per pound of pork: 1-3/4 t salt, 3Tground chili peppers, 3 of the small red chilies, 3 cloves garlic, 1 T dried oregano, 1 t cumin seed, ground after measuring, 1/2 T black peppercorns, grind after measuring, 3/4 t sugar, 2 T vinegar, cider or wine, I had some red wine vinegar handy, and 1-1/2 T of water, not pictured.
LOL! I just noticed, my notes on the recipe say 1/2 t black pepper per pound, the pic is telling me I used 1/2 T per pound. Meh, I like black pepper. I’ll say something when I make the first batch if there is a problem with that.
Handy stand mixer is handy. I packed all this away in a gallon plastic bag to age in the fridge for a few days, then it will be portioned out and frozen. If I can find room in my freezer, that is. Jammed full.