Chorizo -- Air Dried

[BriCan]

Your chorizo looks so tantalizing Robert. Now if I could only have a bite.

I could ship you a package back to you if you like

just received mail from a friend (off this forum) who is back your way

ROOOOBEERTTTTTTTTTTTT hello thank you so much I got a call
this morning and I went to pick up the packages wohoo thanks.
OMG the landjaegers are AWESOME they are soo good and the rum makes
them even more special

[Carl333]

Robert, you got mail! Pls. check your in box.

[DanMcG]

Dang I better go check my mailbox maybe I missed something

[BriCan]

Dang I better go check my mailbox maybe I missed something

Did you find anything

[Carl333]

Hello Robert,

I'm pretty confident with the grinding, mixing and stuffing procedures to put out a product. What I am unsure of is the following:

Based on the typical conditions one would have at home for successful fermenting/curing and drying and in this case dry chorizo, can you suggest ideal fermenting/curing and drying times and environmental conditions I need to closely replicate.

My basement temp is a pretty constant 65F and I have an empty frost free refrig. available. (Frost free may mean I may have to purposely create a higher humidity level that the fridge produces.)

If you can provide me a suggested temp and humidity level for fermenting/curing and drying, I'll experiment and see if I can closely replicate your suggestions. If I can, then I'm going for it.

Thank you Robert,

BTW, you got mail

[Dogfish]

This is a great mix, even cooked "green". Try adding 1.25g cumin.

[gsevelle]

Hello Robert,

I'm pretty confident with the grinding, mixing and stuffing procedures to put out a product. What I am unsure of is the following:

Based on the typical conditions one would have at home for successful fermenting/curing and drying and in this case dry chorizo, can you suggest ideal fermenting/curing and drying times and environmental conditions I need to closely replicate.

My basement temp is a pretty constant 65F and I have an empty frost free refrig. available. (Frost free may mean I may have to purposely create a higher humidity level that the fridge produces.)

If you can provide me a suggested temp and humidity level for fermenting/curing and drying, I'll experiment and see if I can closely replicate your suggestions. If I can, then I'm going for it.

Thank you Robert,

BTW, you got mail

I've got a post out there on my fermantion chamber if you look. I used the shower in a downstairs bathroom that I could manage both the temp and humidity in with a fan and a pan of ice. Of course the room was off limits for three days. It worked great for both my salami and chorizo.

For the cold box I used a freezerless refrigerator with a humidifier in it. The frig is hooked to a temp controller that lets me set temp and range. the humidifier is pluged into a humidity controller that manages target humidity.

Check out the posts in the cured meat threads and you will find a great deal of information and sources for controllers.

[Mkson1978]

Great info, thanks! One question; At what temperature, and for long, did you smoked them?

[BriCan]

Great info, thanks! One question; At what temperature, and for long, did you smoked them?

I cold smoked them, temperature would have been about 70 F and we did/do one smoke again about between 6 to eight hours depending who did the sawdust mix.

In essence; do a cold smoke and do a 'light' one

HTH

[larry]

For the newbie: You can also do this without the smoking step, although those smoked links do look good. I also believe the smoking process tends to inhibit mold growth. I make my chorizos without smoke and I put mold 600 on them right after stuffing.