Spanish Chorizo

Started by NePaSmoKer, April 01, 2014, 09:33:17 AM

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NePaSmoKer

Did these small loops back in Feb. Getting close to being done and ready for Nola.

Used the recipe in the Charcuterie book. Sprayed mold 600 on them after stuffing, going to leave on.




My down sized dry fridge with the chorizo and pancetta.



I had to taste.

This one wont be making Nola  :o

Chorizo, apple smoked pep jack and ritz


iceman

WOW!!! Rick you've done it again! Great job.

seemore

Yep this looks great
Scott

CoreyMac

Quote from: iceman on April 01, 2014, 04:44:01 PM
WOW!!! Rick you've done it again! Great job.

Looking at the imoticon he used ( :o  )I'm thinking it may not have turned out as planned. 

SiFumar

Quote from: CoreyMac on April 02, 2014, 08:06:17 AM
Quote from: iceman on April 01, 2014, 04:44:01 PM
WOW!!! Rick you've done it again! Great job.

Looking at the imoticon he used ( :o  )I'm thinking it may not have turned out as planned.

Or might mean tastes so good there won't be any left! ;D

tailfeathers

Quote from: SiFumar on April 04, 2014, 04:22:32 PM
[quote a :Duthor=CoreyMac link=topic=34848.msg404147#msg404147 date=1396451177]
Quote from: iceman on April 01, 2014, 04:44:01 PM
WOW!!! Rick you've done it again! Great job.

Looking at the imoticon he used ( :o  )I'm thinking it may not have turned out as planned.

Or might mean tastes so good there won't be any left! ;D
[/quote]Judging by the look of it I'm guessing the latter!!
Where there's smoke, there's HAPPINESS!!!

carnie1