Chorizo, Take Two

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Remember the first time we made chorizo? Maybe not. Well, here's a refresher. It came out pretty good for our first time. But, we knew we could make it better. And we wanted to make more. We doubled the recipe to 10 lbs, and altered the spices -- adding oregano, omiting cilantro, increasing the paprika, garlic and cumin.
Our adjustments proved to be a success. Chorizo #2 was better. So much better, we wanted to share it with the world. But, we decided first we'd experiment on our friends. Butcher paper was bought. Labels printed. And our chorizo samples are slowly making their way into the world. So far the feedback has been good, but we're still determining if it was good enough to charge for.

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