My chorizos.

[Bodger]

I've got about 30 sausages made now and my question is this. How do I store them after they are made ? Do I simply leave them somewhere cool or should I freeze them ?

[Hangin_Salami]

vacuum pack them and stick them in the fridge!

They will stay good indefinately!

Chris

[wheels]

Bodger
I agree with Chris that vac pack and fridge is the usual way to go. However, assuming the chorizo is the no nitrate/nitrite one you posted, and knowing that botulism loves places with no oxygen (I'm not sure how to spell anerobic!), temperature control would be very important as it won't have the same protection as a nitrate/nitrite one.
I wonder whether you're best just to wrap it well in greaseproof paper and use it quickly!

Phil

[saucisson]

From T'internet:

"Even though Clostridium botulinum is widespread, foods only become dangerous when Clostridium botulinum grows and produces its toxin in the food. These bacteria are anaerobic, meaning they only grow where there is little or no oxygen. They are also sensitive to acid and cold, and usually cannot grow and produce toxin in acidic foods or in the refrigerator."

Note the "usually"

Dave

[Bodger]

Thanks for the info Dave Phil and Chris.

[welsh wizard]

OK Chorizo made

Now hanging up in the chiller (will that work?) and outside in a shaded place (will that work?)

We wait, well 4 weeks to see..........

Cheers WW

[Hangin_Salami]

I don't use any nitrates or cure other than salt. Never had a problem with the vacuum pack and fridge or cellar!


Chris