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Second steeping of my Anniversary Breakfast Blend. (Which is all it really holds up for, IMO.)
Another perfect day here in Paradise. Today's task is to finish off the 5 Kg. of Mexican Chorizo I started earlier in the week. It's in cubes right now, macerating with the spices and vinegar. Today it gets ground and stuffed into 32mm pig casings, and then hung to dry a bit in the sausage refrigerator. It doesn't really cure, but needs to dry out a bit. Then will get vacuum sealed and frozen, to be thawed out for use as needed.
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