Hola Amigos, What a nice way to get so much quality info in just a day................. I really thank you all for your inputs ! A few comments: 1- I did not add any water, except for the small amount to dissolve the starter culture (T-SPX). I guess about 12 ml for a 4 lb batch. 2- I find this issue...

Dear Friends, I am very happy I found this forum so I can ask for some advice and guidance. I am new in the forum and to this world of fermented sausages, after reading and planning a lot I decided to prepare my very first batch of Spanich Chorizo. I am attaching an image with the results so far.......