Ok so... first attempt at chorizo has got me panicking somewhat. Used the river cottage recipe minus the bacon. Also I didn't test the ph levels. 2 schools of thought here... 1 am I going to die? 2 what did they do before litmus paper and Prague powder???? Lol. I have ummed and aahd about dumping and starting again but they smell so good and look wonderful already. Suffice to say I will probably use a safer method next time round but has anyone had any success with this recipe and survived to tell the tale? What should I look out for?