I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.
spanish chorizo turned out to salty
- Thread starter kristje
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Your salt is right around 3% which I think is what you'd want.
What did you use for cure? that adds more salt.
Maybe you could share the recipe with us and method of processing.
What did you use for cure? that adds more salt.
Maybe you could share the recipe with us and method of processing.
Last edited:
brican
Meat Mopper
Well I've never done a dry cured sausage, but I thought 2.5-3% was the recommended amount of salt.
I use slightly more salt in my fresh sausage then you mentioned Robert.
I use slightly more salt in my fresh sausage then you mentioned Robert.
diggingdogfarm
Master of the Pit
I often wonder if the Marianski's have actually tried some of their recipes.
In the USDA's eyes you can safely cut it back to 2.5% total salt accounting for the salt that's also in the Cure #2, of course.
~Martin
In the USDA's eyes you can safely cut it back to 2.5% total salt accounting for the salt that's also in the Cure #2, of course.
~Martin
diggingdogfarm
Master of the Pit
brican
Meat Mopper
In fresh sausage I will use 9/10gm per kg, salt (in fresh sausage) is used as a flavour enhancer (I have been doing 1200 lbs a week on these numbers)
HIH
I used 24g of dq salt for 22#. nepas what was your recipe for the chorizo you made it looked like it turned out good
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