Using Chorizo Salami mix from Sausagemaking.org

Air dried cured meat and salami recipes

Using Chorizo Salami mix from Sausagemaking.org

Postby michael@llwyncrwnfarm.co. » Wed May 05, 2010 7:33 am

I bought the Chorizo Salami mix (250g) from Sausagemaking.org to make cured chorizo salami. But it didn't come with any instructions for how to use it. Should I use it just as I would and in the same quantities as Prague 2? The mix has salt, paprika, prague 2, garlic powder, black pepper and hickory smoke powder.
I normally use 70% pork and 30% fat, but in the past I've used saltpetre for the cure.
Any advice on quantities of the mix to use would be most welcome.
Michael
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Postby captain wassname » Wed May 05, 2010 4:19 pm

No because the cure#2 has been "diluted " by the other ingredients.
I dont know the usage rates.
Best to contact the shop and ask. But maybe someone who has used it may come along.
Sorry I couldnt help

Jim
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Postby wheels » Wed May 05, 2010 4:56 pm

Hi and welcome, :D

There's a post about this with instructions here:

http://forum.sausagemaking.org/viewtopi ... rizo#44473

As Jim says though it may be worth checking with the shop that the instructions are still the same.

Please let us know how the chorizo turns out.

Phil
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how long do I have to wait to eat the chorizo?

Postby michael@llwyncrwnfarm.co. » Fri Oct 15, 2010 12:44 pm

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?
Michael
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Re: how long do I have to wait to eat the chorizo?

Postby grisell » Fri Oct 15, 2010 1:29 pm

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.
André

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Thanks

Postby michael@llwyncrwnfarm.co. » Fri Oct 15, 2010 4:48 pm

Thanks André, that's brilliant.
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How much is .5g in teaspoon measures

Postby michael@llwyncrwnfarm.co. » Fri Oct 15, 2010 4:50 pm

Any idea how much is .5g of salami starter is in teaspoon measures? I don't have scales that can measure .5g
Michael
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Re: How much is .5g in teaspoon measures

Postby grisell » Fri Oct 15, 2010 5:53 pm

michael@llwyncrwnfarm.co. wrote:Any idea how much is .5g of salami starter is in teaspoon measures? I don't have scales that can measure .5g


No, but how much is there in the bag? If you know the volume of that you can calculate how much volume .5 g is.

Anyway, with a starter culture the amount isn't that important. Use at least 0.5 g.
André

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