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S
Spanish Chorizo Question
Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the...- Sky
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- fermented sausage newby sausage spanish chorizo
- Replies: 2
- Forum: Drying/Dehydrating
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