Well folks, I had to start somewhere so I followed this recipe, only changing the type of heat. 2 TBS. Kosher salt 1/2 cup of white vinegar 2 1/2 TBS. Hungarian paprika 1 1/2 TBS. Chimayo hot powder 1 1/2 TBS. fresh garlic 1/2 TBS. Mexican oregano 1 TBS. coarse ground pepper 1/2 cup cold water 5 lbs. pork cushion meat I let the whole mixture sit sit overnight in the fridge before taste testing. Problem #1 - I mixed the spices and liquids together and put them in the bottom of the bowl to be absorbed by the meat. Even after hand mixing, it didn't distribute that well as the bottom meat absorbed most of the liquid before I was through grinding. Next time I'll grind the meat and then pour the spice/liquid mix over the top and then mix. Problem #2 - I used a 3/8" cutting plate, next time I'll go smaller. Not the texture i was hoping for. Problm # 3 - The overall flavor was very bland, and the color was also very bland. Next time I'll at least double the amount of paprika, and use 1/3 - 1/2 more salt. I'll use about 1/4 more garlic too. The heat was just about right, the amount of natural fat was good, and the flavor was starting on the right direction, but not on the main bouleveard. I didn't bother stuffing the casings, at least not until I have the right recipe. I didn't feel the need for pics of my lab chorizo. Well, thanks for your time folks, I'll post again on this chorizo trail.