Made my first batch of Spanish Chorizo last night, calling it "Chorizo De la Vera" since I used only pimenton from the De la Vera region in Spain. As usual, I didn't follow any specific recipe, rather made up my own after reading a ton of other recipes. These have Pimenton De la Vera (sweet and hot), smoked paprika, some Calabrian hot pepper paste, Spanish oregano, good wine, demarara, dextrose, and fresh minced garlic. If anyone is interested, I can post the recipe. Set my chamber to 19 deg C @ 85% RH, and will ferement them for 48 hours (used SafePro B-LC-007 on these) At 24 hour fermentation mark (tonight), I will spray with Bactoferm M-600 Mold. After 48 hours fermenting, I will lower the chamber to 13 deg C @ 82% RH and dry until 35% WL, then taste for texture. May need to be dried until 40%, have to wait and see.