@Jonathon I don’t see any questions out there for this. I saw the review and it should be published now, but nothing for a submitted question there…

@PaulGrant Couple other thoughts about the dryness. Did you put them in the smoker with no smoke to dry them out? If yes, they just need to not have moisture on them, then put the smoke to them. If it was overloaded you may have run it too long to dry them all out. I’m still a believer in the water finish, we don’t bag them, just straight into the water!

@msalmon I used boneless/skinless chicken thighs on my recent chorizo and added a ratio of fat to bring it to 30+% although I was looking for a fatty product as chorizo tends to be quite high in content. It wasn’t until I started stuffing that I remembered that was going to use a little carrot fiber. D’oh! Surprisingly they didn’t lose much fat when cooking.

@PaulGrant Yes, if you like cheese with other flavors you will like it with tex-mex. That and the willies are the two that I would always recommend Cheddar with, I love our ghost pepper but it can be over powering in my opinion and tex-mex already has enough flavor!