We sampled the first of our chorizo from our free-range Berkshire pig yesterday.Sliced and fried. With a fried egg.
Delicious! Not as hot as I thought it would be, but still very tasty.
We are still alive - no botulism, etc. So we must have done it right. :)
As long as you get the amount of salt right, you should have no problems. 2-3% of salt. (We added 2% salt.) The sausage mixture was about 70% lean meat and 30% fat. Then you add spices of your choice. We added garlic, smoked paprika, black pepper, chilli, etc.
Then dry at a cool and slightly humid place until the chorizo feels firm.The white spots on the chorizo are not mould, but salt residue from the brine we brushed them with.