Dried chorizo from The Art of Charcuterie (page 263) by John Kowalski and The Culinary Institute of America
- smoked Spanish paprika
- ground cayenne pepper
- Show all ingredients...
- Serves : makes 10 lb / 4.54 kg (about 15-20 links)
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EYB Comments
Ferment 3 days, and dry 15 days. Can substitute skinless pork belly for pork jowl fat.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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