Dry Cured Chorizo

boykjo · Aug 27, 2011

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

bratrules · Aug 27, 2011

boykjo said:
great looking chorizo brat......... i'll trade ya.........................

Hahahaha for what????

boykjo · Aug 28, 2011

bratrules said:
Hahahaha for what????

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

bratrules · Aug 28, 2011

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

laszlo · Aug 29, 2011

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.

venture · Aug 29, 2011

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.

bratrules · Aug 29, 2011

Laszlo said:
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

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

laszlo · Aug 30, 2011

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.

bratrules · Aug 30, 2011

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!!!

deejaydebi · Aug 31, 2011

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

Bearcarver · Oct 7, 2011

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

Awesome!!!

Bear

bratrules · Oct 7, 2011

hey thanks bear!!!!!!

rivet · Oct 7, 2011

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

bratrules · Oct 9, 2011

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

lol thanks!!!

bratrules · Dec 17, 2011

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!!!

Dry Cured Chorizo

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