Chorizo's

[Robd]

Hi

I'm thinking of having a go at making some Chorizo's but how long should I hang them for and in what conditions ie temp and humidity also what skins are best,

Cheers,


Rob

[Jonty]

Rob,

there are a few bits of info in the following thread

http://forum.sausagemaking.org/viewtopic.php?t=443

If you're stuck for a recipe, I've just started eating the chorizo described in this thread and it's really good - well worth a try.

Ox runners are excellant for chorizo - you can buy them from Franco - see the main sausage making web site.

The Ideal temperature according to Len Poli (sausage guru) is 12 - 18 degrees C with a relative humidity of 70%-80%. There's even a link in the above thread (courtesy of Aris) to a site where you can buy a cheap digital hygrometer to measure the environmental conditions.

You can find further info on the Len Poli site by following this link:

http://home.pacbell.net/lpoli/index.htm

If you need anymore info, please feel free to ask, there's plenty of users on the site with a really great knowledge base.

Good luck & let us know how you get on

Cheers

[aris]

Anyone tried making them in hog casings?

[Robd]

Thanks for all the help not wanting to sound dumb but on the above recipe all the amounts are in teaspoons?? as I've seen some american recipes quoting table spoons

Rob

[Jonty]

Rob,

The quantities on the recipe I used are definately teaspoons.

BTW, you can aso get the cure from Franco.

Cheers