Meats & Sausages dot Com

[JGo37]

Thanks & a Tip o' the Prongs to johnec00 for posting this site in the Dry Cured Chorizo discussion. As I read thru the rest of the site sections I thought it deserved an introduction to the PIT at large. Most of the site is interesting, and a lot of topics are short and to the point.

For FireMan follow the link to > Recipes > Sausage Recipes > scroll down to Fermented & Dry... and look to the Dry subsection, alphabetized, where

Chorizo Ibérico de Huelva

can be selected. This recipe link will inform you on the magical symbiosis between the Iberian pig and high-elevation acorns. ;o) I don't know how you've missed this till now..

https://www.meatsandsausages.com/

[Jerod Broussard]

Yeah, I have the book Home Production of Quality Meats and Sausages by these dudes and they are the Meathead-Blonder of sausages.

I use their recommended amount of spices and herbs per kg of meat for my sausage making.

Never realized they had a website.

[JGo37]

I like that breakdown too. I'm gonna run for president. I'm going to move Martin Luther King day to the Monday after the Super Bowl, and move us to the metric system. I'm gonna have the White House Chef rewrite the legacy recipes into percentages instead of weights so any size meal is easier to prepare.

[johnec00]

For what its worth, the same folks also have a forum. Not nearly as active as the Pit, but there's a good bit of interesting reading . . . .

https://wedlinydomowe.pl/en/