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My chorizos.
Posted:
Wed Apr 30, 2008 9:05 amby 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 ?
Posted:
Wed Apr 30, 2008 1:16 pmby Hangin_Salami
vacuum pack them and stick them in the fridge!
They will stay good indefinately!
Chris
Posted:
Wed Apr 30, 2008 2:31 pmby 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
Posted:
Wed Apr 30, 2008 3:59 pmby 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
Posted:
Thu May 01, 2008 5:53 amby Bodger
Thanks for the info Dave Phil and Chris.
Posted:
Thu May 01, 2008 1:59 pmby 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
Posted:
Fri May 02, 2008 4:22 amby 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