Hot Spanish Salami (Chorizo)

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Traditional Spanish recipe to make beautiful chorizo style Spanish sausage. Add 150g to 5kg of meat. Add 3g of cure #2 (sold separately) per kg if making fermented sausage, along with 125g Kosher Salt (also sold separately). Ingredients: smoked paprika,crushed chili, cayenne pepper, salt May contain traces of nuts, egg, and milk. Can also be used to make a semi-dried sausage. In which case substitute cure #2 for cure#1 2% and check out the recipe section on the site for methodology to make a semi-dried sausage.


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