I spent some time readjusting my spice mix, and cutting it down to use with just 1 pound of pork. I didn’t take pics of the grind because I was only interested in the taste and appearance, but I did included pics of the chorizo after 1 day in the fridge (so that the flavors could meld), and a pan fry. The mix: 1 ¾ teaspoons of salt 1 tablespoon + 1 ¾ teaspoons of white vinegar 1 tablespoon Spanish smoked paprika 1-teaspoon red chipotle powder 1 teaspoon garlic powder ¼ teaspoon fresh ground Mexican oregano ¼ teaspoon fresh ground peppercorns 1 tablespoon + 1 ¾ teaspoons of water 1 pound of pork Mix liquids and then add spices, slowing stirring until they dissolve. Finally add the mix into the ground pork and hand mix. The flavors were more pronounced than the first batch. The color was darker out of the bag, but it lost a lot of the color when it hit the hot pan. Needs more paprika. The heat was good, it hits the back of the tongue and mouth slowly. It was too salty, so this recipe will take more tweaking than I thought, but it will be worth it in the future. The amount of liquid was not too wet and not too dry. Well, there’s always time for another tweak/batch. Thanks for your time amigos.