2 lbs. coarsely ground pork (or 1 lb. beef and 1 lb. pork)
2 tbsp. paprika
1 tsp. pepper
1 tsp. each: ground oregano, cumin
1/4 tsp. ground coriander seeds
2/3 c. vinegar (5% acidity)
1 tsp. garlic powder (may reduce to 1/2 tsp.)
2 tbsp. salt
2 tbsp. ground red chile powder (mild, med. or hot)

In large bowl place all ingredients. Mix well with hands until you get a homogeneous mixture. Store in air-tight container, refrigerated. Let cure at least 2 days. Can be stuffed into hog casings and linked if you like, but keeps well in airtight container.