"REAL" Basque Chorizo

[Desilejf]

Great recipe: I learned about the chorizo growing up in SE Oregon in a large Basque community. Having found nothing that compared to those handmade chorizos of my youth I found this recipe and I dry cured the chorizo. Simple enough, if and when they develope a little white mold wipe them down with a vinegar and water solution. Basicly keep them from becoming moldy, and of course if you have ever seen sausages hanging in France, Italy or Spain you know they get moldy. Doesnt hurt a thing unless it is black mold, NOT GOOD