Bulk Chorizo Sausage

Makes: ~ 5 pounds

5 pounds untrimmed boned pork shoulder, cut into 1 inch cubes
3 Tablespoon ground cayenne chilies
3 Tablespoon salt
2 Tablespoon hot paprika
1 Tablespoon garlic, minced
1 Tablespoon dried red chile flakes
1 teaspoon dried oregano, crumbled
1/4 cup tequila or water
3 Tablespoon red wine vinegar

Combine first seven ingredients in a large bowl. Cover and marinate in refrigerator overnight.
Coarsely grind pork mixture in meat grinder or processor. Return to bowl. Make well in center of meat mixture. Add tequila and red wine vinegar to well. Knead into meat.