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Spanish Chorizo

Madmox

Newbie
10
8
Joined Oct 8, 2019
So I finally got my Spanish chorizo into the curing chamber tonight. Finally.... it’s a little salty when I fry a bit in the pan but the die have been cast so we will see how it turns out. I put my leftover filling into Umai bags and into the fridge they will go! Time will tell. On the other side you can see a pair of Coppa hanging and I have a pair of Bresaeola in the fridge curing! So I’ll have this sucker full in no time!
Mox
396EAD4A-4920-4934-80F4-B0D2FE55865D.jpeg
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,203
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Joined Jun 11, 2015
Off to a nice start chorizo my favorite.

Warren
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jun 13, 2017
Nice! I love chorizo in eggs with peppers and onions and topped with some queso fresco.
 

R Blum

Smoke Blower
148
61
Joined Dec 19, 2017
Your Coppa seems to be stuck to the ceiling and your chorizo looks to be floating. How do you do this? LOL:emoji_joy:
 

Madmox

Newbie
10
8
Joined Oct 8, 2019
The picture is upright on my phone but whenever I upload it, it flips. Fairly obnoxious. Or I have a sci-fi curing chamber. I’m not going to tell you which!
Mox
 

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