http://www.bbc.co.uk/food/recipes/homem ... rizo_98579
This recipe was presented on Saturday Kitchen on the BBC last Saturday.
It doesn't use cure #2 or any starter culture (both of which I have). I was thinking of giving it a try but was a bit concerned about safety.
I'm also wondering where and when to make the chorizo? I gather it needs to cure in a cool place with good air flow which is tricky this time of year in the heat. Any tips would be welcome.
Cheers