A christmas present from 2015 finally got its day last month, a chorizo kit from my sister. I had been meaning to try and get on with curing meat in our loft ages ago but assumed it would be time consuming and with disapointing results. As it turns out, apart from an hour of tricky sausage casing shenanigans, it was easy, and the results are pretty good for a first try.
The salami and chorizo on the day of stuffage
Th finished product, sliced and munched today
Both if anything are a little too intense and slightly over dried, but still very pleasant with pickles and crusty bread and good to try out on some guests this week.