Dry Cured Chorizo Recipe

[CaptainMike]

Does anyone have one?

[JGo37]

yeah, I know - I 'liked' a question. It's just that I love Chorizo...

[JGo37]

FireMan well then we're doing just fine, just like peas and carrots.

[Troutman]

I too liked the fact that FireMan liked the fact that JGo37 liked the question at hand first likened in the mind of CaptainMike ! Like, like,like,like...like

[FireMan]

Hey, Troutman , I like that. 😎

[EdF]

https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/

[CaptainMike]

Great source Ed. Wheels turning.....

[Troutman]

And tbob4 liked what EdF provided to the like of Troutman who liked the fact that JGo37 liked what the original poster CaptainMike likened in his mind originally.

[tbob4]

Troutman - I have this all on a "like" chart. Interesting. Very interesting.

[Huskee]

Darnnit, I love chorizo and was happy with this sighting...but alas, it was just a question...

[tbob4]

EdF 's link is really good.

[johnec00]

This site has 25+- different versions of dry Chorizo . . . scroll down on the page to the "Dry" grouping. (there's also several versions of "fresh" Chorizo).

https://www.meatsandsausages.com/sausage-recipes

[treesmacker]

OMG that site is awesome! Sooo... many recipes. Where will I start?

[treesmacker]

My wife got a little nervous when I showed her how many sausage recipes are here.

[CaptainMike]

Horry clap! This site is amazing!

[FireMan]

The question was, "does anybody have one", not 25 or a whole site full of em. One, c’mon let’s somebody get one.

[Troutman]

I'd like that too !!!

[JGo37]

There is only 10 dry chorizo recipes. And I'll pick - Chorizo Asturiano. That's actually my second pick, but I think Iberian pigs with the proper diet of acorns November thru February are tough to come by.

[FireMan]

Iberian pigs who eat acorns, not just any time, but, November thru February. Has my chain just been yanked or what? JGo37 c’mon man, be square with me. 😳

[JGo37]

I'll make stuff up if reality ain't interestin' enough, but maybe we've both been yanked?

"Chorizo Ibérico de Huelva originates in Huelva, an old port city, in southwestern Spain. To the north there is a number of mountain ranges with many oak forests ("dehesas") where Iberian pigs roam free and feed between November and February on oak acorns ("bellota").

[JGo37]

During that time an average Iberian pig commonly known as pata negra consumes 10 kg (22 lbs) of acorns each day. This diet influences the flavor and the texture of its meat and fat.

[FireMan]

Ya know, I knew you would do what you just did. That is very cool man. Wonder what those pigs taste like.

[Fire Art]

How big r them hogs JGo37

[JGo37]

Fire Art About the same size as a cruise basselope.