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Chorizo
Posted:
Sun Dec 09, 2007 10:21 amby wallie
From what I have seen in the posts when making salami you incubate for 24 hours at a high temperature 80f before starting the drying process then reducing the temperature to 60f.
My questions is do you also incubate when making Chorizo?
wallie
Posted:
Sun Dec 09, 2007 8:25 pmby Spuddy
Hi Wallie
Yes you should incubate chorizo too.
Posted:
Mon Dec 10, 2007 10:51 amby lemonD
Spuddy,
I've just looked at 2 of your chorizo recipes one with a starter and one without, what's the final result difference between the two?
Posted:
Mon Dec 10, 2007 10:20 pmby Spuddy
The one with starter has more of an authentic tangy flavour and due to the lower ph (i.e. higher acid content from the lactic acid made by the starter culture) has a greater shelf life.