My First Batch Of Chorizo,

[CHrist]

Ok i dry in my wine cooler at 75 humidity and 55 f temp maybe dry process was slow because i hang in november 4 so today is dec 29

But what i did was hang one of chorizo in refrigirator 3 days later and cut today i think in refrigerator dry faster so i will transfer from my chamber to refrigirator one at the time when i eat one so o transfer other