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1 lb Lean pork shoulder
2 tb Vinegar
1 ts Crushed oregano
1 Garlic clove, mashed
1/2 ts Ground black pepper
1 ts Salt
1/8 ts Cumin
Coarsely grind pork shoulder or chop in food processor. Add remaining ingredients. Mix thoroughly by hand. (Do not use mixer - meat will toughen) Pack into crock or glass jar; refrigerate. Use within a week. Use 1/3 cup mixture for each commerical link.
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