hello all:
i am new to the forum as well as sausage making. i just made a batch of spanish chorizo and want to learn if i did it correctly. this is what i did:
4lbs of coarse ground pork butt (about 20% fat)
7 tsp table salt
7 tsp smoked paprika
1 head of finely chopped garlic
i filled it into natural casings yesterday, poked a series of pin holes into the casings and was planning on hanging them in a cool place for several weeks until they harden.
can anyone please give me any input who has done this before the ensure that my process will be safe?
i thank you in advance,
george