"REAL" Basque Chorizo

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Excellent recipe, I learned about the chorizo 50 plus years ago growing up in SE Oregon with a large Basque community. When I couldnt find good chorizo anywhere I would drive over and get a batch from the local market, they get them from Boise, The Basque Market.
It seemed easier to make them than to drive 600 miles.
Love the recipe, La Tiende has everything you need andebay providea ll the different Paprika.
I took this a step farther and actually dry cured this recipe. If it gets monld, anything but black mold just wipe them down with a vinegar and water solution. Going to do another batch today, I gave the lst batch away and had return requests.
 
Great recipe: I learned about the chorizo growing up in SE Oregon in a large Basque community. Having found nothing that compared to those handmade chorizos of my youth I found this recipe and I dry cured the chorizo. Simple enough, if and when they develope a little white mold wipe them down with a vinegar and water solution. Basicly keep them from becoming moldy, and of course if you have ever seen sausages hanging in France, Italy or Spain you know they get moldy. Doesnt hurt a thing unless it is black mold, NOT GOOD
 
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