Homemade Chorizo

Prepare chorizo. In a large bowl, add the vinegar, garlic, and spices and mix until combined. Add in the pork meat and mix until combined.
Encase. Lay a layer of plastic wrap on a clean work surface then add about 4-5 tablespoon of chorizo to the end of one of the two sides of the plastic wrap, tightly roll up and twist and tie the ends to secure. Remove the casings before cooking.
Store.
Refrigerator: store in an air-tight container in the refrigerator for up to 2-3 days according to the “best by” date on the pork meat.
Freezer: freeze for up to 6 months. Thawing isn’t necessary but frozen chorizo can be thawed in the refrigerator overnight.
Cook.
If you want it to keep its original sausage shape, add it to a skillet over medium-low heat and cook until the center reaches 165F (63 C) in temperature. Make sure to flip the chorizo while it’s cooking so it cooks evenly.
If you want to chop it up into a ground pork texture, add it a skillet and then using a wooden spoon or spatula to continuously chop it up as it cooks. When ground, chorizo is usually safe to consume once it’s browned.