"l, not -l" > wrote in message
...
>
> On 3-Aug-2009, sf > wrote:
>
>> The OP used the word "bin" instead of garbage can, so we can assume
>> he's English which means he probably doesn't have easy access to the
>> Mexican type Chorizo like we do. There's a type of Spanish chorizo
>> that's more like hard sausage. I've never seen it either, but they
>> talk about in rfc every so often. AFAIC, that variation shouldn't
>> make any difference because I've successfully frozen hard, Italian
>> style, sausage in the past.
>
> I keep both Mexican (fresh) and Spanish (smoke) chorizo on hand at all
> times. I have about two pounds of the Mexican chorizo in my freezer at
> the
> moment, divvied-up into 1.5 oz. portions for convenience; it is perfectly
> fine when thawed. I have six 1.5 ounce links of Spanish chorizo on hand
> and have never found a reason to freeze it; it requires no refrigeration
> and
> will last quite a long time without developing any issue that would
> preclude
> its use.
>
Dry chorizo, like salami, is available in various types, some needs
refrigeration, some does not (fermented), these kinds should not be frozen.
Only fresh chorizo freezes well. Since we have no idea which type or
chorizo the OP had it's silly to speculate. WTF do you do with a 1 1/2
portion, one skinny cat will eat more.