So my mother in law gave me this recipe for chorizo from her home town in Mexico which my fiance translated for me. I was wondering if this sounds like a good recipe. The 50 grams of laurel is what concerns me. I am assuming that is ground bay leaf. Wouldn't that be a lot of bay leaf powder? Not sure what Chinese oregeno is I am assuming just regular oregano. What do you guys think? Makes 5 kilos of chorizo 5 kilos of pork collar 25 grams of pepper 25 grams of cumin 25 grams of thyme 25 grams of chinese oregano 25 grams of laurel 25 grams of clove 200 grams of garlic( whole garlic) 1 kilo of cascabel chile aka rattle chile 1/2 liter of apple cider vinegar to taste Mode of preparation Clean out the peppers removing the stems and seeds and let them soak in the apple cider vinegar. Meanwhile grind all of the spices ( if not grinded but you can buy them grinded if you wish) Rub some of the spices on the meat all over the meat..rub it ...rub it...yeahh..yes...oh yes! Grind the chiles and the garlic together. Save the rest of the vinegar where you soaked the meat. Grind the meat in your meat grinder. Now mix the chiles, garlic and meat together and add the rest of the vinegar you saved. Add the rest of the spices and salt to taste. * You can add some ground ginger to prevent heartburn...you just need about 10 grams...no more than that or the meat will just taste like ginger...this is optional tho . * It is best to leave the chiles soaking in vinegar the day before * the 5 kilos of pork collar is the thickest part of the pork loin and has streaks of grease in between already....you can also use 4 kilos of leg of pork and 1 kilo of pork cheek.