KenGeo wrote:Hi, newbe here ! please forgive me if this has been asked, but I couldn't find it. I want to make Semicured Spanish Chorizo. My question is... Would I use a standard cure recipe and just let it cure for less time and weight loss percentage or is it a different technique altogether? Thanks Ken
Swing Swang wrote:Semi-cured are often fully cooked but can be eaten raw too - eg nduja is often spread on bread - it comes down to personal preference and what you want to do with it - a semi-cured chorizo has a wonderful/juicy texture when poached in cider (i.e. hard cider) that is completely different to the much harder fully cured version (but both taste great!)
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