Spanish Chorizo

[Madmox]

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

 

[HalfSmoked]

Off to a nice start chorizo my favorite.

Warren

 

[jcam222]

Nice! I love chorizo in eggs with peppers and onions and topped with some queso fresco.

 

[R Blum]

Your Coppa seems to be stuck to the ceiling and your chorizo looks to be floating. How do you do this? LOL

 

[Madmox]

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

 

[crazymoon]

MM, Looking good !