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Anyone got a good recipe for Chorizo. I used the len poli recipe, wondered if anyone had an authentic Spanish one.

Cheers

Hi, and welcome. Jason Molinari has one on his site:

http://curedmeats.blogspot.com/2009/01/ ... orizo.html

...and there's one of Spuddy's here:

http://forum.sausagemaking.org/viewtopi ... ght=#37806

As to their authenticity...?

Phil

There both worth a try. It seems the starter is the way to go. Never used it in the Len Poli one.

Thanks for them, will give them a go. I will post the results and any info i gather in the process.

Thanks.

That reminds me I ought to crack open my Quatermass chorizo and see what it looks like

Dave

Just a quick note if making Spanish style chorizo i find now that i can make and air dry them within a week if done in cologen. Far superior. Seasonings should be doubled if following charcuterie book recipe. Culture not needed. Additionally i use chilli flakes for additional heat.
importantly though is the freshness of your cayenne and Paprika.
Also a good slug of olive oil will help if drying until hard...........trust me.
I mad another twenty kilos today ten of which are peperoni style sticks for instant snakers.

What weight loss are you getting in a week Greyham?