Hi everybody,
I started breeding Kune Kune pigs here in the UK two years ago, I sell them as pets and the surplus goes in the freezer for personal consumption; Last year the family got fed up with eating too much pork so I had to up my creativity.
I have made sausages, scotch eggs and sausage rolls. I am now venturing the world of chorizo making and hopefully salamis and curing/smoking later on.
My question is about my first batch of chorizos.
I'm tempted to wipe this batch with vinager, what do you think? Is this good mould or not? How will I know if it is safe to eat or not later on without poisoning the family dog?
(First time uploading a picture so hopefully you can see it)
No black mould, temp 17 C, Humidity 75%
I used Curing Salts, Chorizo Seasoning, Bessastart Culture Kit and Natural British Hog Casings
https://www.imageshack.us/i/plreF5q5j