My First Batch Of Chorizo,

[Michele]

But I was so tense for the 1st salami that I forgot to push the left over meat by introducing a length of grease proof pastry paper at the end of the stuffing process as a pusher (tip from Chef Simon, from memory).
However my salami dry casing would have been a bit short (I calculated that you stuff 18g of meat per cm of salami bag).