(no subject)

Spanish chorizo has been smoked and fermenting for the last 12+ hours, and I will hang it later today. Then in two months - if all goes well - I should have some nice dried chorizo. Some of the fat rendered out, even though it was <100 degrees the whole time but the drying process should help the texture. It's not that hot; the only heat is from paprika. Then I'll start a batch of period stuff.