Not Chorizo again

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Not Chorizo again

Postby chix-boy » Sat Mar 03, 2012 4:35 am

I was reading John Kowalski book he has a dried chorizo recipie in it. I was wondering if anybody has tried it. It does call for some vinegar and fermento in the recipie. And the drying process seems quite fast 10-13C and 60-70 humidity aprox. 15 days.
You know there might, I say there just might be a market for bottled duck
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