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  1. 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...
  2. 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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