Chorizo Kit

Tips and tecniques on dryng drying, curing etc.

Chorizo Kit

Postby thecure89 » Sun Mar 27, 2016 5:58 pm

This is my first post here! Have used the site as a resource for ages though so thanks for all your helpful discussions :D .

My friend has just given me a "Chorizo Sausage Making Kit", made by a company called Designasausage

http://www.notonthehighstreet.com/desig ... making-kit

I was about to start making it but it seems strange that it includes no culture. Do you think it would be safe? I've never seen a cured sausage kit that includes no culture, it just has curing salt. The instructions say to let it hang until it's lost 30% of it's weight and is firm to the touch...

Thanks for your help!
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Re: Chorizo Kit

Postby ped » Mon Mar 28, 2016 8:23 am

Have a look at the front of the packaging from a picture that I can see it says '100g Curing salt', so it is already mixed into the salt that is supplied?
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Re: Chorizo Kit

Postby NCPaul » Mon Mar 28, 2016 10:15 am

Welcome to the forum. :D This is a difficult question to answer without knowing what ingredients are in the mix and more detail about the instructions. What size are the casings?
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Re: Chorizo Kit

Postby thecure89 » Mon Mar 28, 2016 12:46 pm

Thanks for your replies.

The curing salt looks to be just a blend of salt and Sodium nitrite, so no culture in there I guess. The instructions just say after blending the salt, meat, seasoning and red wine:
Hang over sterilised rods at room temperature in a kept clean area, with a little air flow (kitchen windowsill is perfect) for between 5 and 14 days. Every 3rd day, wipe the Chorizo with white vinegar.


The casings look to be about 1 inch wide.
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Re: Chorizo Kit

Postby NCPaul » Mon Mar 28, 2016 1:09 pm

I think the chances of success with those instructions are slim. Do you have a place to dry cure chorizo with temperature and humidity control?
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Re: Chorizo Kit

Postby ped » Mon Mar 28, 2016 1:17 pm

Sorry!, brain not in gear re 'starter culture' vs cure. How about a bit of sherry to get things fermenting?, QWF recommended Pedro Ximenez Dulce de Postre as an alternative to me, seemed to work very well for me.
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Re: Chorizo Kit

Postby onewheeler » Tue Mar 29, 2016 10:24 am

...or a teaspoon of yoghurt (live, preferably not chocolate flavoured) which has been left for a couple of hours to activate in a little warm (pre-boiled) water with a pinch of sugar as a starter.

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