Spanish chorizo

I finally found some! It's a hard dry smoked sausage, and pretty awesome.

Not too far off from the family dried ,smoked , deer and pork sausage our German family has been making for generations. (We just never used paprika, and this is LOADED with it!)

If anyone is interested, I could figure out the shipping+ product cost. I wouldn't be doing it for profit....just to break even with no compensation for my time.

I might, however, consider selling that family sausage for a profit.

Also, come July, I'll be making Mustang grape jelly. I'm not here to make money, and I wouldn't get rich off either, but I might be persuaded into selling a little.

"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan <"))><

SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><

If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.

Poboy Floater wrote:

SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><

If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.

You've caught my interest PBF.
I'd like to try a jar of your home-made "Mustang grape jelly" when you get around to it.
PS ... as long as it doesn't cost me over $10 a jar, I'd be willing to give it a try.

SP Dan wrote:

Poboy Floater wrote:

SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><

If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.

You've caught my interest PBF.
I'd like to try a jar of your home-made "Mustang grape jelly" when you get around to it.
PS ... as long as it doesn't cost me over $10 a jar, I'd be willing to give it a try.

Well, around here, the grapes mature somewhere around the 4th of July. I usually jar up 1/2 pints. Shouldn't cost too much to ship. It would be real cheap if I didn't have to ship. I usually give away more than I eat.

I'll keep you in mind when I'm making some and we'll work it out. Actually, I could probably scoop it out of a jar or two and put in a baggie and use the cheapest flat rate shipping.

But it'll be sometime in July. I just had another thought...even easier!!! I could just ship you the juice!!! Nothing special needed otherwise to make jelly.