Chouriço de javali

[MikeF]

Looks great grisell! Didn't seem to take too long to cure. I'm making my chouricos next week can't wait.

[grisell]

Thanks, Mike! I saw that on another thread. I will follow your progress with excitement. It would be great to know what recipe you choose, too.

Just tasted mine today again. They will be fine. They just need a week more or so.

[wheels]

What are the black areas in it?

Phil

[grisell]

Oh, they are actually not black. They are very dark red. That's the pieces of wild boar meat, which is much darker than pork even when fresh. (See the first picture above)

[wheels]

Ah, it must be the photo.

Phil

[Jogeephus]

Looks wonderful.

[grisell]

Update: Two weeks after the first tasting, they have now 'equalised' and taste a lot better. However, I still don't think they are hot enough. I should have used at least three times more of the hot sauce. My wife loves them though.

[wheels]

...or a touch of chilli powder?