I made some chorizo using a recipie from "Charcuterie" by Ruhlman & Polcyn with a few changes:
578g Pork Belly
664g Loin Steaks with fat
191g Back fat (diced by hand 3mm dice)
(1433g Total meat and fat)
32g Sea Salt
4g Cure#2
5g Sugar
13.3g Spanish Smoked Paprika Sweet
10.5g Chilli Powder
3.18g Cayenne
22g minced Garlic
30ml Marsala wine
1g of LS-25 starter culture
Meat semi frozen and minced through a 6mm die. All mixed together and stuffed into ox runners. Incubated overnight at 25 celcius and 65-70% RH. Then dried in my out house at 10-17 celcius, humidity between 50-70% RH. I started on 04/03/07 and they came off 34 days later on 07/04/07. At this point they had lost 40% of their starting weight. I then vacpacked and put them in the fridge.
I monitored their weights with time that you can see in the graph below. Weight on the y-axis and days on the x-axis. I have picture that I will post later. These chorizo were the best dried sausage I have ever made, maybe slightly too hard, and maybe too hot for some.
Cheers
Adam
