Goose chorizo

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Re: Goose chorizo

Post by SPEEDY » Sun Feb 11, 2018 6:52 am

Yep so nitrates added, my pop uses to use potassium nitrate added to the salt.
I've used salt and brown sugar to make bacon and other cured meats, but I haven't made sausages yet.

I wonder if you could make sausages with salt and sugar instead of nitrates?

I'm soft and I don't care. :dance:

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Re: Goose chorizo

Post by Oscar » Sat Feb 17, 2018 4:21 am

So we at home we did a full taste test on the goose chorizo and inflicted..I mean sought willing volunteers to having it on pizza. Verdict, it was a winner. A few of pictures for you from my outdoor wood fire pizza tonight. One before it went in, one in the oven and one after it was cooked.

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Re: Goose chorizo

Post by sav338 » Sat Feb 17, 2018 6:08 am

Looks good, Yum

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Re: Goose chorizo

Post by mchughcb » Sat Feb 17, 2018 7:05 am

You mucking about when you told me you had a woodfire pizza oven at the new place. Looks bloody awesome!

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Re: Goose chorizo

Post by secondtry » Sat Feb 17, 2018 4:57 pm

Kill the wasp nest(s)

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