Drying Chorizo with no cure - Help

[murrki1]

hi - i have just made chorizo and have them hanging in fridge but i am now very worried after reading some posts on this site about using cure curing salts that my chorizo may turn rotten. Can someone advise if i should remove chorizo sausages from fridge and freeze or continue to dry and hope for the best?

Recipe i have used is below and i had planned on drying over 8 weeks or so, temp is 4C in fridge and i do not have humidity gauge at the moment but hope to get one shortly

Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Garlic, crushed or finely chopped: 1.5 cloves
• Ground nutmeg: 0.4 teaspoon
• Brown sugar: 0.8 tablespoon
• Smoked paprika : 0.8 tablespoon
Cayne pepper 0:2 tablespoon

Thanks - any advice appreciated

[captain wassname]

If they are less than 3 days old cook them and eat them.If older bin them.
There are other people on the site who will advise you about cure and drying but you wouldnt expect to buy sausage from the supermarket and leave it in your fridge for weeks.The ones you made had no preservative in them and hence a short shelf life.

Sorry to be the bearer of bad news.

Jim

[murrki1]

Thanks for the advice, i ended up freezing them, they were 3 days old, will defrost and cook as needed.

time to buy some preservatives!

Cheers

[captain wassname]

Murrki1: Sorry if I seemed a bit abrupt.I didnt think of freezing them.I know nothing of air dried sausages but I was hoping that someone who did would come by with some help.You might want to look here and repost in beginners for more help.

http://forum.sausagemaking.org/viewtopi ... ht=chorizo

Jim