Fermenting Chorizo
Posted: Tue Aug 25, 2020 6:07 pmQuestion. 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
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