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Dry Cured Chorizo - Page 2

post #21 of 35

great looking chorizo brat......... i'll trade ya.........................77.gif

post #22 of 35
Thread Starter 
Quote:
Originally Posted by boykjo View Post

great looking chorizo brat......... i'll trade ya.........................77.gif



Hahahaha for what????

post #23 of 35
Quote:
Originally Posted by bratrules View Post





Hahahaha for what????

 

 

http://www.smokingmeatforums.com/t/110662/doing-a-test-run-on-some-chorizo-completed

 

post #24 of 35
Thread Starter 

wow that looks really good!!!!!!!!!

post #25 of 35

Hats off to you, brat. This is the best looking sausage I've seen here.

 

I'm really apprehensive to go into fermenting stuff, I've read all I could about it, but still not having enough courage to go ahead, although your post might be the last straw...

 

You just made it look so simple. More technical details of your curing chamber setup would be appreciated, if you could share it with us that would be awesome.

 

Cheers.

post #26 of 35

With a little learning and the right toys, that sure looks like a lot of fun to me.

 

Nice job.

 

Good luck and good smoking.

post #27 of 35
Thread Starter 
Quote:
Originally Posted by Laszlo View Post

Hats off to you, brat. This is the best looking sausage I've seen here.

 

I'm really apprehensive to go into fermenting stuff, I've read all I could about it, but still not having enough courage to go ahead, although your post might be the last straw...

 

You just made it look so simple. More technical details of your curing chamber setup would be appreciated, if you could share it with us that would be awesome.

 

Cheers.



Well i first off thanks to everyone for all the great comments!!!!! My curing chamber is not to technical that's the beauty of it lol all it really is a cheap mini fridge that was given to me controlled

by a Johnson controls thermostat the kind used in brewing. and for humidity i used the salt water method and a moist towel hanging( as was told by a member of a different forum). Its a small time setup but its works good for me ( for now ) as i can fit about five pound of sausage in it!! Here is a pic of my setup

IMG_20110829_180634.jpg

Also as you can see i have a small computer fan that i velcroed on the door. it helps with air circulation.

post #28 of 35

Thanks brat. Much appreciated. The simple design works the best.

 

I certainly do some more research about technicalities of meat curing chambers, there are tons of info on the net. I work in electronics design field and have some mechanical engineering experience, so the technical aspect should be OK to handle. As for actual curing processing, I've read Ruhlman, Mariansky and Rytek books cover to cover, but hands-on experience is non-existent...

 

I'm going for it.

 

Thanks again.

post #29 of 35
Thread Starter 

If you can build a bigger setup go for it like you said there is plenty of great info online. i just to bad i dont have any room for a bigger fridge or else i would!! also if i had i bigger setup on its down time i would lager in it!!!

post #30 of 35

That is a very nice sausage! One of my favorites. Well done! 

post #31 of 35

Don't know how the heck I missed this!!!

 

Awesome!!!

 

Bear

post #32 of 35
Thread Starter 

hey thanks bear!!!!!!

post #33 of 35

Oh man, that is such beautiful chorizo. Perfectly authentic looking. You are a sausage God!

 

77.gif

post #34 of 35
Thread Starter 
Quote:
Originally Posted by Rivet View Post

Oh man, that is such beautiful chorizo. Perfectly authentic looking. You are a sausage God!

 

77.gif



lol thanks!!!

post #35 of 35
Thread Starter 

Am so sorry i forgot to mention that i added cure#2 to my recipe. it was bought to attention and its very true a cure should be added to this type of sausage and i always added cure#1 or 2 depending on my recipe!!!

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