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  • sugar thermometer for the win if you're making jammage

    *home cured chorizo - hmmmm, need more info…*

    BDW knows... thumbs up

    My family still make chorizo back home the old-fashioned way... Hung in the kitchen/front room in front of an open hearth (next to the slow cured hams, mmm), difficult to make in a modern home but can't be impossible...

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