Not Chorizo again

Introductions and chatter

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
User avatar
chix-boy
Registered Member
 
Posts: 25
Joined: Tue Dec 20, 2011 12:57 am
Location: Madison Wis

Return to Chatter

Who is online

Users browsing this forum: No registered users and 2 guests