In article >,
"brooklyn1" > wrote:

> "Duncan Booth" > wrote in message
> ...
> > Omelet > wrote:
> >
> >> Ok, all I've ever seen around here is the fresh type.
> >> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
> >> with it.
> >
> > Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
> >
>
> The article says there are hundreds of varieties, in reality there are as
> many varieties of chorizo as there are people who make chorizo, and most
> chorizo makers would produce several types... Om, who has started making her
> own sausages, should realize that.

I'm a beginner and still learning. ;-)

Fixin' to purchase this book that my Pharmacist recommended. He's made
tons of sausage and sold me that 1 lb. container of Potassium Nitrate:

<http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609>

At least I do admit that I have a helluva lot to learn. <g> My Pharmcist
told me that this book is commonly used as a textbook.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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