medtran49
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The chorizo is finished, bagged and in the freezer. Cooked a small patty before I bagged, and we both agreed the recipe from Rhulman's Charcuterie book is a winner. The garlic/red wine sausage is finished, and it's also a winner taste wise, same book, but I still have to stuff it. Casings were dry salt packed so they are soaking in water to rehydrate.