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Old 09-09-2011, 02:40 AM   #1
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Default Some Dry Cured Chorizo!!

I finally got around to making some dry cured chorizo. and man did this stuff come out good so good that i wanted to show it off!!
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Old 09-09-2011, 02:42 AM   #2
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That looks awesome, do you have a recipe for it?

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Old 09-09-2011, 02:55 AM   #3
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Yeah sure!!! all it is smoked paprika, sea salt, fresh black pepper, dry oregano, a pinch of dextrose, cure#2, and some bactoferm f-lc. as for how much i add of each i only measured the bactoferm f-lc which was 1/2 teaspoon and the cure#2 which was 3/4 teaspoon. for 3 pounds of meat!! the rest of the stuff i just eyeballed. and then i just fermented it for 30 hours around 75 degrees. then dry it for 3 weeks at 55-60 degrees and 75-80% humidity.

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Old 09-14-2011, 12:27 AM   #4
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Where did you dry it at? Could it be hung in the basement?

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Old 09-14-2011, 12:51 AM   #5
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Quote:
Originally Posted by pickles View Post
Where did you dry it at? Could it be hung in the basement?
Am sure you can as long it doesn't get to hot keep it around 55-60 and try to get at least 75% humidity. i dry mine in a cheap mini fridge that was given to me and is to small to ferment my brew in. so i made a curing chamber.
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Old 09-14-2011, 01:07 AM   #6
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The Chorizo looks delicious- I really like the large diameter fat chunks++ I just got a 10mm disc for my grinder to be able to do the fat separately from the meat. Was yours hand chopped? That is probably the best way to do an authentic style sausage, but the electric grinder is so helpful. I have been doing pork belly bacon quite a bit (salt, cure #1, brown sugar, black pepper, thyme, juniper berries) and am trying to do some hams prosciutto style- i have no idea how they might turn out- a year is a long time to wait to find out!

Did you have any mold growth (the unwanted kind)? The first (and only) fermented sausage that i tried got some icky stuff on it, i kept washing it with vinegar and everclear- still turned out OK.

beer-meat-001.jpg   beer-meat-002.jpg  
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Old 09-14-2011, 01:50 AM   #7
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Nice setup SaccharoVices!! and yes i did most of the chopping by hand but i did put like about a pound through the grinder just to hold everything together better. As for mold i just been getting the good stuff all white and it does add i bit of flavor. so i wont get the bad stuff i clean the hell out of everything with star-san you got to love that stuff!!! and you also need airflow a small computer fan with the door cracked a bit works wonders!! Here is a pic of my latest batch.

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Old 09-14-2011, 01:09 PM   #8
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Holy Heaven that looks good! FWIW I have been getting my casings and supplies from sausagemaker.com - their casings are the best - they are often in lengths of 20 feet or more, which makes for an impressive string.i tried the LEM brand and they would make a good football! but way too tough for a fine sausage, and are usually very short. sm.com also has 5# pails of the pink salts for cheap cheap. i got some of the mold culture but haven't tried it yet, been covered up with other chores and projects. What size casing are you using for the chorizo? you get a lot of shrinkage i have found, so starting big is a good idea.

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Old 09-14-2011, 03:41 PM   #9
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Damn those look tasty! And SaccharoVices, those hams look awesome.

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Old 09-14-2011, 04:17 PM   #10
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Am using 38-40 hog casings they do get a little dry but i usually wont eat the casing just peel them away!! i actually want to order some beef middles to start stuffing in those am sure they will take longer to dry out but what the hell am in no hurry.

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