Local Food Heroes Blog

The sausage was stuffed into extra large hogs (pigs) casings and tied into lengths. They were then hung at 21 - 24°C with a humidity of 85% - 90% for two days to allow the culture to do it's work reducing the PH of the sausage to give safety against bacterial attack by making it more acid. Ideally there should be an airflow during this period - I have yet to mount a fan in my makeshift fermenting box to achieve this.

They were then put to dry at 12 - 15°C with a relative humidity of around 75%. A small computer fan provides airflow when the fridge motor is running. For some stupid reason I brushed them with an olive oil/pepper mix; all it's done is make them sticky!

On Tuesday my new trickle smoker arrived and I couldn't resist, so I cold 'trickle' smoked them for 10 hours - the photo is a split image showing the chorizo and the new smoke generator - 'the best thing since sliced bread' as far as I am concerned. I'll no-doubt write about it elsewhere.

I would normally smoke the sausage before drying, not half way through! They're now back in the drying fridge where they'll stay until they've lost about 35% of their original weight. Today the average weight loss is 28% with individual sausages in a 25% to 30% range, so they should be ready in less than a week from now.

Comments

vincent - Thursday, 19 11 09 - 19:31 - :

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&actio.. or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Mike D - Monday, 30 11 09 - 00:23 - :

Look great Phil. I've not yet got around to using my smoker yet, so good to see an action shot!

Peter Brettell - Wednesday, 02 12 09 - 15:15 - :

Hi

I am trying to make chorizo, but can sorce any starter culture can you help me or point me in the dirrection of a supplier?

Kind regards,

Peter Brettell

Phil (URL) - Saturday, 05 12 09 - 15:09 - :

Mike

Thanks

Peter

Starter cultures are sold by both http://www.sauagemaking.com (LS-25) and http://www.weschenfelder.co.uk (Bessastart). Either will be fine for chorizo.

Vincent

I am happy for you to link to me. Please create the link yourself - when you have, email me and I put a link to your site here.

Phil

Peter - Tuesday, 15 12 09 - 14:41 - :

Hi,

I have just made my first batch of chorizo, although a bit spicy all good, The only problem I am having so far is, that after 2 days of hanging at 20 degrees with good humidity is that there is a white fury like mould growing on most of the chorizos. Is this normal or should I wash them with vinegar?

Phil (URL) - Tuesday, 15 12 09 - 16:26 - :

I'm guessing that your the Peter that's just registered at the http://www.sausagemaking.org forum. Others beat me to answering your question there! It's a great forum and the best place to ask questions like this. FWIW, I'd leave it and see how it goes when you lower your temperature and RH for the main drying phase.
Phil

Add Comment