The Chorizo is done and it turned out very mild. Also, next time I will use a 3/8" grinding plate rather than the 1/4" to get a more coarse texture. That should not effect the taste, just the texture which is traditionally done in a larger grind. Nothing new as work demands that I concentrate on it rather than my hobby. Dario running it's course and all goes well there. I will probably need a few more weeks at it's current rate.
I will make an update then.
Oh and you in Oregon (and you know who you are), you will have a package coming soon.
Scott
Salumi
Maturation at its best
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