Hey. No Worries! I've read up on this now!

Thats an interesting looking recipe. Whats the Phosphate for?

Hi there! Can anybody point me in the direction of a fresh, uncooked Spanish Chorizo recipe? Thanks in advance.

Many thanks for your help with this. i appreciate it!

This is the recpie I have used. Can you tell me what strength of cure #2 it callas for?
http://www.wedlinydomowe.com/sausage-recipes/chorizo

It doesn't say the percentage, on the packet it says 'As a general rule use 2g per kilo but this is a guide and ALWAYS FOLLOW RECIPE EXACTLY'
So from this I followed the recipe. Have I done the wrong thing?

Many thanks for the reply. So my cure #2 is from the UK, have i added too much to the Chorizo if i have added 5g per Kilo?

Hi there I am new to sausage making and have just embarked on various recipes from the site, one being the Spanish Chorizo. I have noticed twice the amount of Cure#2 is used in this compared to the other recipes on the site. Does anybody know if this is correct or could it be a typo? If it is correc...