My first attempt at Chorizo

[hotgoblin]

thanks for that phil what coffuses me is i brought a kit from here and it has ls25 starter culture but it states you need to use thisat 26-30c to make it work when i was hoping to dry and hang my chorizos in the air

[wheels]

hotgoblin

I would have thought that chorizo kit would already have cure in it?

The couple of days at 26°C-30°C is to get the LS25 to do it's work lowering the PH (increasing acidity) of the sausage to make it safer.

You then air dry (usually at about 12-15°C) after this.

To read more about the processes see:

http://www.wedlinydomowe.com/fermented-sausages.htm

Phil

[saucisson]

Hang them in the airing cupboard for a few days then move to cellar/garage/shed

[Bodger]

Just a flying visit to say that three years have passed since my last visit and that I'm still making my chorizos in the old way that I described. I'm still alive and kicking and munching my way through my latest batch. I guess I must just be lucky.

[saucisson]

I'm very glad to hear that Really...

Dave