Okay, here we go for reals. After my first attempt, Basque Cured and Air Dried Chorizo, I made air cured Goat Panchetta! Rad. So I got some goat riblets, a fancy way of saying the meat on the ribs on the side to the animal. They would be the sparerib meat on a pig or the short ribs on a cow. Anywho, they are about a foot by half foot square and maybe a finger thick. I was going to…
…and we’re back. After more than a year at sea, I’ve returned and have begun to actually use the new box I made. Now, let me tell you about all my failure. This is my Basque Chorizo. It is made with Sel Gris De Guérande (a grey French salt harvested from the salt plains north of Saint-Nazaire), Piment d’Espelette, Chiquilin Sweet and Hot Paprika, and Piri Piri Chili Pepper ordered right from the Basque country. The piri piri even came in an envelope…