I made some Spanish dry cured chorizo today following this recipe exactly http://ift.tt/20iYuHl
Can I cook the leftover scraps from the grinder and eat them, or will the fresh sausage have too much fresh cure #2 to be safe? The scraps were put in the refrigerator immediately after I finished stuffing the casings this evening.
Submitted February 19, 2017 at 11:52AM by SiloHawk http://ift.tt/2kVgmsQ Charcuterie
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