michael@llwyncrwnfarm.co. wrote:I used the recipe, but it's not clear how long do I have to wait to eat the chorizo? It's hanging in my kitchen, and looks tempting. Do I need to wait a week or month or longer?
You should wait until it has lost 35% of its original weight. If you forgot to weigh it first, it should be very firm to the touch but not hard as a brick. To give an exact time is impossible since it depends on so many factors, e.g. temperature, humidity, size and degree of coarseness; but it usually takes from 2 weeks up to 3 months.
The kitchen is usually not a good place to dry it. Oftenmost the humidity is too low and the temperature too high. To keep the right humidity is actually more important than temperature, BTW. You'll need a curing chamber that can keep a temperature of 12-16 C/54-61 F and 65-75% relative humidity. Too low humidity will usually lead to 'case hardening' or 'rim hardening', when the periphery dries out too fast trapping water inside. That's an irreparable damage.