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I haven't been on here for quite a while - computer problems. Sorted now

Here is my first attempt at chorizo - done more to my taste i.e. dry and chewy



I used 1Kg pork shoulder, Franco's chorizo mix with the addition of 2.4g cure #2, 24g salt, 10g sugar & 2 tablespoons natural yoghurt.

Method

Mince pork through coarse plate.
Add remaining ingredients and mix thoroughly.
Mince again through fine plate.
Mix again for good measure.
Stuff tightly into hogs casings.
Incubate at 25C for 24hrs.
Spray with Camembert mould innoculated water.
Hang to mature in cool moist place for 4 weeks.
Heavily cool smoke with maple chippings.

Looks as though you managed to get some white and green mold growth. Did you taste them before you smoked them, and did the smoking improve the flavour?

Regards, Paul Kribs

Yes, white mould developed quite quickly, followed by some green.

I tasted them before the smoking and they were quite acceptable, although they were a bit too squidgy for my taste.

I do love the smoked flavour, and smoking it slowly over about three days did firm them up to my taste.

Incidentally, I knocked the smoker up myself using an old pine shelving unit, a Roses tin, a ceramic hot-plate removed from my old hob and a central heating thermostat i had knocking about.