Attention Spanish Chorizo Experts: Share your knowledge on making it from scratch
We've got the grinder
We've got the extruder
We've got the big fat pork shoulder
We're hitting the test kitchen tomorrow night.
Lately we've been making Texas Hot Guts with our machinery and it's been good but it's time to branch out.
In Austin we have a world class spice shop, a fridge filled with hog casings and an evening to devote to the project so now we're turning to the experts; the roadfood board.
Look forward to hearing from you.