Martin's first Chorizo

[quietwatersfarm]

Unfortunately, thats what I had always thought, but boiling is apparently not completely safe if you cannot have alcohol, fine if you just dont want it but not safe.

[quietwatersfarm]

We've not, and yes, that's a good idea. I thought of grape juice but was worried about the sweetness. Your suggestion of vinegar would solve this (although last time I used vinegar the chorizo was crumbly). However, given that just from looking at it I think that it's a great recipe, I'll have a play.

The juice concentrate mixed well with the vinegar should give you an emulsion that avoids the crumbly problem but still has all the flavour and tang. Worth a try anyway.

Officially, I'll put the cure level down to a typo and adjust accordingly

[wheels]

Edited: I didn't notice that QWF had already posted after Grisell:

Grisell
Not according to her consultant!

QWF
Many thanks for your help/advice. I'll do that.

Phil

[onewheeler]

Tried some today. Good. Not great, but good. There's a slightly musty taste, and they're quite spicy (lots of pimenton picante!)./

I'm going to revise that. The first one which was taken out of the cellar a week ago was a bit musty. I've tried three more now which took a little longer to dry, and there's no trace of mustiness in them at all. They taste really good

Chorizo and cabbage for dinner tonight.

Time to get another batch on! These little chaps won't last long.

Martin/

[grisell]

Glad to hear that you succeeded! It wasn't so difficult, was it?

[wheels]

That's great to hear.

[quietwatersfarm]

Time to get another batch on! These little chaps won't last long.

See, no need to worry about putting them anywhere near the dreaded fridge!

[onewheeler]

Not too hard!

I'll try some PX in the next batch, it's an excuse to buy another bottle A little less pimenton picante, these ones are hot even by my standards of hotness, to be replaced partially with pimenton dulce. (None of the supermarkets seems to sell that any more, so I've just bought some from Amazon along with a large tin of picante).

Thanks for all of the advice!

Martin/

[federico]

Hey Martin, glad to hear your first batch came out fine!! That's encouraging. If You decide to go for a larger ammount, keep in mind preserving some frozen in a plastic bottle full of water as suggested a couple of weeks ago. Spanish chorizo & Italian salami are very much alike, so it will work fine. Congratulations!!!

[onewheeler]

¡Gracias Señor!

I don't think they'll last long enough to need preservation.