Unfortunately the latest batch of chouriço has greasy casings.
If I run my fingernail up the casing I get grease on my fingernail.
This is a 15kg batch in beef middles and my guess is that I need to do something about the grease or else they won't dry properly.
This greasy casing are probably due to -
1) My error in setting the fermentation chamber too high for the first 12 hours - 26Degrees +-1C
2) Collapse in fermentation chamber so three of the chouriços ended up touching the element and partially cooking/smearing fat over the rest of the sausages whilst I was cleaning up.
Fortunately I used up the rest of the packet of culture when mixing them at it was coming up to 6 months in the freezer (i.e. 'overdosed' by a factor of three) so at the moment I'm happy that I still have a safe product with a suitably low pH. They were made a couple of weeks ago and I only spotted this problem when I went to take them out of the smoke house today.
My inclination is to scrape them with a wooden spatula, then wipe them down with a vinegar cloth and continue drying.
Any better suggestions?