Chorizo

[wallie]

From what I have seen in the posts when making salami you incubate for 24 hours at a high temperature 80f before starting the drying process then reducing the temperature to 60f.
My questions is do you also incubate when making Chorizo?

wallie

[Spuddy]

Hi Wallie
Yes you should incubate chorizo too.

[lemonD]

Spuddy,
I've just looked at 2 of your chorizo recipes one with a starter and one without, what's the final result difference between the two?

[Spuddy]

The one with starter has more of an authentic tangy flavour and due to the lower ph (i.e. higher acid content from the lactic acid made by the starter culture) has a greater shelf life.