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Spanish chorizo

  • Thread starter Deleted member 1090
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Deleted member 1090

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Hi chaps any one had any success on Spanish chorizo just seen it in tesco was thinking of giving it a go at the weekend
 
Had a few on the Trent using it years ago Robert, it's got paprika and garlic in it, try the new peprami tex mex they like it
 
Thanks lads I'll keep you informed of any success with it
 
Great question, was thinking of using it myself this winter. Slightly tougher than normal meat so I'm sure it stays on the hair a bit longer also?
 
Steve Lewis said:
I scoff it all before the fish get a chance!
Click to expand...

I thought I was the only one who did this. :):D:) I brought some peppered salami last week on the reduced counter nice sizable chunk I thought that will do a couple of sessions yeah well its bloody lovely so I ate that and used boiles to fish with.
 
Hi men,

A few years ago , me and sue had an excellent season on chorizo balls . They look like big boillies , sold in a bag from Tesco's . Awesome for wrapping a thin layer of paste around , you watch the oil seep through . I took the skin off the balls , before wrapping , exposing more oil / flavour . They also lasted ages on the hair , and hardly had to change one in our short sessions , even after a fish .

Hatter
 
Do you take the skin off the chorizo the sausage type not the balls
 
Hi men ,

It depends Robert , on the Kennet we used it with skin on if the Crays were active , but most of the time the skin off .


Hatter
 
Yeah on the Ouse where I fish the Crays are pretty bad so probably leave the skin on
 
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