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  1. T

    Greetings from the mid-west

    Thanks for the info. About A year ago I made a batch of chorizos using the UMAI casing and followed the Len Poli recipe, but I skipped the 48 hour incubating period. I'm a little gun-shy about leaving the raw sausage at room temp for 2 days. Also, because of the UMAI I was unable to smoke the...
  2. T

    Greetings from the mid-west

    Thanks for the welcome.
  3. T

    Greetings from the mid-west

    Thanks for the info, as a newbie I'm just trying to learn my way around this site. There does seem to be a lot of members both here and abroad. I'll do my research, but still hoping to find someone with expertise in this area. Looking forward to learning more than just the chorizos on this site.
  4. T

    Greetings from the mid-west

    Thanks for the welcome and I will keep searching. When made properly they make the best breakfast I've ever had.
  5. T

    Greetings from the mid-west

    Hello everyone, looking for anyone who has any info on how to make chorizos from the eastern part of Spain. I'm in my mid 60's and would love to recapture the old Spanish chorizo my grandfather used to make and sell at the local Spanish Society when I was much younger. It seems that over the...
  6. T

    spanish chorizos

    Well I really appreciate the advice. I guess it's just a leap of faith until I see how the first batch works out. Thank you
  7. T

    spanish chorizos

    Thanks for the quick reply. This is what I'm working with: http://lpoli.50webs.com/Sausage%20recipes.htm#CHORIZO-FRESH I would appreciate your input. When I was much younger my grandfather made these and stored them in his wine cellar, after he passed I was still able to some up at the Spanish...
  8. T

    spanish chorizos

    Hi, this is my first time on the forum and I'm looking for some advice when it comes time to incubate the chorizos for 48 hours at 77 deg.F. I'm having a hard time trusting the quality of the meat after it has been left at room temp. for 2 days. My recipe calls for salt, dextrose and cure #2 and...
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