Desilejf
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I grew up in South Eastern Oregon in the High Desert Country. Growing up I had many Basque friends and was introduced to the Basque Chorizo half a century ago when I was fortunate enough to have breakfast with my friends. The men cooked in the gound in Dutch Ovens, I learned it all at a young age.
But not the chorizo, I would drive over to Burns Oregon and buy 5 lbs at the local market if I wanted chorizo. 600 miles round trip. I dont favor the Mexican tooth past version of theis sausage.
I read the recipe posted here, ordered everything and folled along, perfectly easy to make, smoke and delicious
https://www.smokingmeatforums.com/threads/real-basque-chorizo.112820/
But not the chorizo, I would drive over to Burns Oregon and buy 5 lbs at the local market if I wanted chorizo. 600 miles round trip. I dont favor the Mexican tooth past version of theis sausage.
I read the recipe posted here, ordered everything and folled along, perfectly easy to make, smoke and delicious
https://www.smokingmeatforums.com/threads/real-basque-chorizo.112820/
- Birthday
- May 7, 1949 (Age: 76)
- Location
- Lyle Washington
- Interests (Hobbies, favorite activities, etc.)
- Fishing, flying, cooking
- Gender
- Male
- Occupation
- Candy maker
