Mexican Mole Salami

Follow basic salami preparation practices when making this sausage. Clean and sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mincemeat, seasonings, and starter culture till
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Chorizo Zamorano

I love Spanish sausage (chorizo). Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Today we are making a Spanish Dry Cured Salami from the Province of Zamora. It’s called Chorizo Zamorano. This is such a great salami not only because it’s absolutely delicious
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