Wednesday, 24 April 2013

Chorizo plans

I've just got back from 2 weeks working out in the South China Sea. During my time at sea we had chicken and rice for every meal, and I mean every meal. Consequently one of the first things I did once I got back onshore (apart from stuffing my face with cheeseburgers) was to decide that I'd get some proper charcuterie on the go once I was home. In particular I'd like to have another crack at some fermented sausage: namely chorizo.

I'm going to gather recipes/ingredients and make some plans. Watch this space.

Update: The chorizo plans have been shelved while I commission my new curing chamber. Sadly, with work commitments, this probably won't be until autumn

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