Pamplona Style Chorizo

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dingo007

Smoking Fanatic
Original poster
Feb 17, 2014
326
68
Gypsy
Been busy with work and house renovations so haven't had much time for salamis. I lucked into a day for myself and decided to make Pamplona Style Chorizo from Jeffery Wiess's Charcuteria... It interested me as it included beef and pork and my first time using TSP-X culture..

Here they are hanging;


And my Jesus de Lyon project is at 35%....i'll let it go a little longer and I find that 40-45% is the firmness I like.


I'll update the Jesus De Lyon post in a couple of week...and the Chorizo in a couple months

Thx for looking
 
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Reactions: dirtsailor2003
Thanks guys...it sure is nice to have the chamber...I try to fill it up over winter as work gets in the way during the summer.
 
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