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
Mox