UMAi Spanish Chorizo
I used Pork Butt very lean cubed and partly froze
Spice blend from there site
Culture S-TPX with 2 Tbspn distilled water
Ground then into the fridge
Mixed by hand til they were numb
Used my jerky Cannon
Used 50mm Casing thanks to
Steve H
for giving them to me
Two sleeves filled
Into the oven for 3 days to ferment
Now the waiting game
Thanks for watching
Richie
I used Pork Butt very lean cubed and partly froze

Spice blend from there site

Culture S-TPX with 2 Tbspn distilled water

Ground then into the fridge

Mixed by hand til they were numb

Used my jerky Cannon

Used 50mm Casing thanks to

Two sleeves filled

Into the oven for 3 days to ferment

Now the waiting game
Thanks for watching
Richie