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 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