Grind 1000 g pork shoulder on highest setting and mix with 12 g salt, 5 g paprika, 2 g garlic, 5 g mexican chili, 2 g cumin, 2 g black pepper, and 1 g smoked paprika. Encase in 1 pork casings. Let sit 24-48h in fridge before serving. Total time: 1h 0m