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spanish chorizo turned out to salty

post #1 of 12
Thread Starter 

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.

post #2 of 12
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.
Edited by DanMcG - 4/8/12 at 12:37pm
post #3 of 12

I myself would find that too high, I always use 120g of salt to 26# meat

 

Chorizo-2-Web.jpg

post #4 of 12
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.
post #5 of 12
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
post #6 of 12
The recipe is 3% salt total, 140 g. salt and 12 g. Cure #2 per 5 kg. batch.


~Martin
post #7 of 12


 

Quote:
Originally Posted by DanMcG View Post

Well I've never done a dry cured sausage, but I thought 2.5-3% was the recommended amount of salt.
The key word is 'recommended'  in the real world one has to take multiple  things into consideration key one for me is people who buy from me that have either a heart condition or a salt tolerance hence the lower the salt content. So long as the cure (ppm) is right then in my eyes (and heath department) things are good to go 

I use slightly more salt in my fresh sausage then you mentioned Robert.

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
 

 

post #8 of 12

How bout some pics?

 

 

Thanks for the pic.

post #9 of 12
Thread Starter 

I used 24g of dq salt for 22#. nepas what was your recipe for the chorizo you made it looked like it turned out goodbelize 2012 027.JPG

post #10 of 12

I only did 5lbs and used 1/4 cup mortons kosher salt. 1 level tsp cure2

 

post #11 of 12
Thread Starter 

and how was the salt level

post #12 of 12
Quote:
Originally Posted by kristje View Post

and how was the salt level



Turned out great but its a tad to hot for my wife.

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