So excited!!!! First salami in the new chamber! That is the project for this weekend, been looking forward to this for 6 months! Looking forward to the first salami in my chamber has been what has kept me pushing forward through the frustrations of the build. I chose Spanish Chorizo for a few reasons...1-It is on my list of new salamis to make. 2-It does not traditionally use beneficial mold coverage, and being a new chamber the flora has not been well established yet so this will help to keep the salami clean. 3. It is a small diameter salami which is preferred when dialing in the settings on a new chamber.
I have 5# of pork back fat and 11# of pork loin I just picked up from the grocer. Will start bright and early in the morning for those that want to ride along. I'll be using Cajuneric's Spanish Chorizo recipe here:
https://twoguysandacooler.com/spanish-chorizo/
I have 5# of pork back fat and 11# of pork loin I just picked up from the grocer. Will start bright and early in the morning for those that want to ride along. I'll be using Cajuneric's Spanish Chorizo recipe here:
https://twoguysandacooler.com/spanish-chorizo/