Hi All,
Just a quick update on my latest projects, Beef Chorizo and Peperone, I made them last week and stuffed them into sheep casings. They were made in an old refrigerator! As you can see the definition of the Chorizo is not what you would normally expect but these were made with Brisket without any special effort on my part to select the hardest fats from the meat, as an experiment I think it worked reasonably well! The Peperone were dry after 7 days, but I will leave the Chorizo for another day or two as the fat seems to be slowing down the drying process.
Peperone 
Chorizo 
Food for the Body and the Soul 
Recipe??
These recipe’s if my memory doesn’t fail me, were adapted from “charcuterie” by Ruhlman and Polcyn.
A version of the Peperone recipe can be found here: http://hardcorpsfoodie.blogspot.com/2011/08/peperone.html