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Making Spanish Chorizo? need help!
Posted By: Thomas Davis
Date: Tuesday, February 24, 2004 at 11:39 a.m.
I have been trying to replicate to the best of my knowledge, spanish style chorizo. It is similar to salami, yet they only use paprika, garlic, salt and spices and let it naturally ferment for a month to 4 months without any starter culture. This occurs because of the micro climate I am told. I have attempted to semi dry cure, primitively in my house i.e closet, and cellar, without very good results. I do the following and wondering if any one can give me some pointers!
1. Grind and mix all ingredients and let cure for 36 hrs @ 34 to 38 deg. with instacure.
2. Stuff sausage and dry them for a day @ 34 deg
3. Cold smoke @ 70 deg in an electric smoker for 3 hours (At this point they look and taste fantastic, but are still soft and raw and must be cooked still.)
4. I try to let dry and cure in my cellar @ approx. 40 deg for at least a week to 15 days, and they look awful, very brown and still sort of raw looking on the inside
Should I try some fermento?
I do not have a regulated cellar so will this be in vain?
Am I flirting with spoilege?
Thank you, for any tips or info!!!!!
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