Question. I want to make some fermented chorizo using F-LC, (just because that is what I have on hand). I do not want to dry the sausage after fermentation but vac pack it and freeze it. I want to go through the fermentation process for the added flavor but I do not want to stuff into casings. I do not know how much of a flavor difference there would be between the fermentation method or just following a recipe for fresh chorizo sausage.
Can I just follow the recipe, (page 407 in the Marianski book), and not stuff the sausage but put it in a meat tub for the fermentation period? Instead of Cure #2 I would use #1 and ferment for 72 hours.
In my feeble mind I can't see why that wouldn't work but I want to pick the brains of the experts on here.
Thanks
Tim
Fermenting Chorizo
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Fermenting Chorizo
by tommix » Tue Aug 25, 2020 6:07 pm
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Re: Fermenting Chorizo
by NCPaul » Wed Aug 26, 2020 11:18 am
I would ferment for only 48 hrs. using that culture.
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