Thoroughly mix the vegetable shortening into the ground lean pork.

Add chili powder, ground bell peppers, paprika, wine vinegar, brandy, ground pepper, cinnamon, cloves, ginger, nutmeg, coriander seed, oregano, cumin, thyme, and pressed garlic to the meat mixture.

Work the mixture for at least five minutes to ensure even distribution of the ingredients.

Transfer the mixture to a crock or porcelain bowl, cover, and let stand for twenty-four hours to allow the flavors to meld.

Stuff the mixture into cellophane casings with a one-inch diameter, packing tightly.

Tie off the casings every four inches to form individual chorizo links.

Hang the chorizo links in a cool, airy place.

Let the chorizos hang for twenty-four hours to dry and cure before use.