by Twoscoops » Mon Nov 01, 2004 11:14 am
I made salami using his recipe earlier in the year, and have no complaints. Actually, I made a complete pigs arse of my chorizo yesterday. After making a salami I decided that the mince wan't coming out of the machine too easily, so for the chorizo I put the sausage mincer attachment back on!!!! Only half way through I realise what I had done, so my chorizo will have a very, shall we say, smooth texture.
On the subject of the air-dried ham, did you ever post the idiot-proof, step by step recipe? I don't currently have the confidence to give it a go, but was the same about salami a year ago!