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Hi all,

I've read reference to spuddy's recipe, I have used the search function on the forum and cannot find it. I also tried to find it manually but to no avail.

Any directions to the recipe appreciated!

Cheers,

Soj

This thread post No. three:

http://forum.sausagemaking.org/viewtopi ... ht=chorizo

Dave

Cheers,

I will try that recipe. I called ascott for some Penicillium Candidum as I read that if you call them they would not charge you �5 p&p. The lady at the other end said the �5 was the minimum charge for posting 1 sachet (10g) in an envelope vial royal mail. License to print money! I asked if the have any plans to change this and basically they said 'deal with it'

Looks like I will try the camenbert method...

I don't think it is Penicillium Candidum that's needed. That's usually used to create the white 'mould' on the outside of the sausage.

I'm sure this refers to a starter culture like the LS-25 on the main sitewhich is used to reduce the PH.

Phil

I believe so Phil, although you can also use acidophilus capsules from Holland and Barrett.

Dave

wheels wrote:I don't think it is Penicillium Candidum that's needed. That's usually used to create the white 'mould' on the outside of the sausage.

I'm sure this refers to a starter culture like the LS-25 on the main sitewhich is used to reduce the PH.

Phil

Yup, sorry, I was reading ahead on getting a bloom on the skin not the fermentation...

saucisson wrote:I believe so Phil, although you can also use acidophilus capsules from Holland and Barrett.

Dave

This year I'm going to be following Spuddy's recipe the only difference is I'll use acidophilus instead of LS-25 which worked well on my last salami.

Sojourn
I got a penicillin white mould using acidophilus on the last unsmoked chorizo & salami l made.

Dave how about moving/posting Spuddy's Chorizo recipe in the Recipe section?

LD

There's quite a discussion on Acidophilus here:

http://forum.sausagemaking.org/viewtopic.php?t=3976

Starting on page 3 with more on page 4.

Phil

UPDATE:

I'd either reduce or skip the citric acid, it was suggested to me by a Spanish pal when we were chatting about chorizo. I didn't particularly think it worked, they were a little too acidic and a bit gritty in my opinion.

lemonD wrote:
Dave how about moving/posting Spuddy's Chorizo recipe in the Recipe section?

LD

Tomorrow

Just made my mix, I doubled up and made 4Kg of mix, I added a bit more black pepper in the form of whole corns and also added some cayenne for extra kick - I'm a spice addict. I also hand cut the back fat as I like it to be quite obvious/visible. It's back in the fridge until my missus gets home then once we've stuffed them I will take some pics...

Nearly forgot, I left out the lemon juice as suggested, cheers spuddy!

Ok, I made the mix, let it sit in the fridge for 24hrs then filled them into ox runners last night, here are some photos of them, some have acquired some air under the skin, most are fine though...









Role on February 2009!!!

Here's mine, done in large hog's casings, with the same problem.



I think we need to work on our stuffing technique Sojourn.

yup looks that way, my missus (who is always right and an expert in everything) suggests that it is because I added hand cut backfat & loin to the mix. I personally blame her for being in the same room as me when I made them...

I think she may have a point though (god that hurt!)

Your chorizo look lovely how old are they there?

Sojourn

They're my first try and I'm well pleased!

They've had 12 days and have lost 40% of their initial weight. It's surprised me how quickly they've dried.

I think I got air in 'cos I couldn't be bothered to change to a larger stuffing tube from the one I was already using.

Phil