I am wondering how this is made, regardless of the recipe for flavour. The shop bought texture is usually very soft, not at all like my cured salami which after loosing 30% weight goes very firm and not like chorizo at all.
So I am thinking to get this texture I wonder if one just does not fully cure down to 30% loss. As the intention is to cook with it would this not be ok? Say 15% loss, just enough time to get those flavours to develop. It does seem to be between a fresh sausage and fully cured. Even though you can eat the soft shop bought without cooking it..?
This then begs the question, is this enough time for the cure#2 to get to a safe consumption level, or could the cure#2 be omitted as one will be cooking it through before eating?