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Hi All,

I did my chorizo last night. Very pleased with the result. I have taken some pics but it seems I can't just paste them onto this post.

I'm pleased with the way they are looking so far and have to say the recipe is nice and simple.

One thing confuses me with this recipe however. Surely the cure #2 will kill the starter culture?

I have a recipe from a book by Jerry Predika and he uses no starter culture or cure #2. He says the salt is enough.

Anyone got any thoughts on this?

I have the chorizo's hanging in the kitchen overnight but I guess I need to move them to somewhere cooler for the rest of the period. Where do you guys hang your sausages and what temperature should I be looking at achieving?

Bobbo

The cure will not kill the starter culture - it's OK.

I'm sure that salt is just enough - and people made chorizo using just salt for ages (...and still do). However, given the potential for botulism poisoning in air-dried sausage, in many people's opinion, it's best to hedge your bets by using cure and a starter.

The chorizo is placed initially in a warm temperature with high humidity for a time to activate the starter. (usually 1-3 days - but it depends on the starter).

After that it is matured/dried at around 50 - 60°F (10-15°C) with a Relative Humidity of 55-70%.

Cheap Hygrometers, to monitor the RH, can be found on ebay (just search on hygrometer!) from about �2 upwards. The ones for use in aquariums are fine. Or, you can get a combined hygrometer/thermometer to monitor both temp and RH.

I hope this helps

Phil

Thanks Phil,

Getting a temperature of 10-15 degrees is going to be a bit of an issue if the sausage is going to remain in the house. I have just built a brand new shed that it could go in. But if there is a sunny day sheds tend to warm up quite a lot. I'm also worried about insects and pests getting them.

I now understand why people make large batches at certain times of the year and then freeze them.

I might see if I can get a small fridge second hand or something.

I'm creating a website to host some pictures so I can put some pictures of them on this forum.

Its great fun making Chorizo though. Already they feel dry to the touch and have started to go that nice orange/red colour. I just hope they will be OK if I leave them hanging in the kitchen at 20 degrees for the full maturation period.

Bobbo

Yes, it can be a problem.

Great news that you're creating a website. If you want to put pictures up in the meantime, see:

http://forum.sausagemaking.org/viewtopic.php?t=1610

Phil

Here is the link to my picture. I can't seem to get it to post in picture format.

I don't know for sure, but I think it's because your link doesn't go to a picture file, as in a .jpg, .gif etc file.

Phil

Odd, it wasn't there 5 minutes ago but after looking at the code in Bobbos post and doing nothing to it it now appears to be there.

Edit: then dissappeared.

Just in case others still can't see it here it is again:



Dave[/b]

Interesting. I have been playing around with the access settings on my website to try and get the link to work. Its seems I need to be logged on, if I log in as a guest I just get a red cross.

I'm going to log out of everything and leave the settings as they are. Let me know if the picture works.

Dave, thanks for posting for me!

you're welcome, I rehosted it at imageshack. The original is not showing here at the moment (5 minutes after your last post).

Dave

Bobbo

I can see the picture OK if I post the .jpg link in my browser, but not from here. I wonder if your settings exclude access from other sites?

Phil

The sausages had lost 20% of their weight on Sunday. It says in my book by Rytek Kutas that chorizo is cured for 15 days but I notice on this forum that people mature theirs for much longer.

What weight loss or time period should I aim for before sampling the sausages?

They are looking pretty good already to be honest but still feel a bit soft to the touch.

I go for just over 40% weight loss. I think that weight loss is better than time when working out whether they're ready.

Phil

Cool, Thanks Phil.

How do you store yours once you are down to 40%?

I suppose they can be frozen or put in a sealable bag and stuck in the fridge to prevent further moisture loss?

Hopefully they will be nice and thus will not be hanging around too long

Wrapped in greaseproof paper in the fridge.