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argentine chorizo
I really appreciate the feedback on the chorizo, I made a batch yesterday of pork, cure #1, salt, pepper, paprika, garlic, nutmeg, and merlot wine. I smoked it for an hour with hickory and finished it off in the oven to 156 degrees internal temp. It came out excellent! It smelled so good in the... -
argentinian chorizo
Does anyone have experience making argentina style chorizo sausage? I have a couple of recipes which sound great, but I have never had them, and wonder how the texture and taste profile should be. Also what is the most common size for them? I know they are a fresh sausage that is usually grilled... -
new member argonaut1
hello all, I am a new member living in south central Oregon. We have an abundance of fresh game along with buffalo here. I have a standup smoker that I bought at a discount store that runs on propane. I used to use an old fridge years ago to smoke fish. I had to jet down the burner on my new one...
