Our first try at making Spicy Chorizo. Minced pork shoulder, 2% salt, hot paprika, sweet paprika, smoked paprika, garlic granules, cayenne pepper, chilli powder, crushed black pepper corns and red wine. Got to leave these to hang for 24 hours at room temperature (to ferment) then hang until 30% of the weight of each has been lost. (Around 4 weeks). I'm hoping these will be ready along with our dry cured duck prosciutto (photos when it comes out of the salt) for our traditional Christmas Eve Smorgasbord. Lots of good meats: ham, salami, chorizo, pate, loads of cheese and crackers, home baked Sourdough bread accompanied by crusted port, Spanish vermut and an imperial stout I started keeping each year from the Christmas before. #homemadechorizo #chorizo #sausagemaking #drycuring #charcuterie https://www.instagram.com/p/B5dInT-Fpa_/?igshid=zb8ub3wcee39
