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Dry Cured Spanish Chorizo
Rick, I think I will be throwing out my experimental teewurst using the acidophilus tablet for starter culture. After 84 hours at about 76 F the pH finally dropped to 5.2. According to the USDA (see chart here: http://www.wedlinydomowe.com/sausage-types/fermented-sausage/standards ), I... -
Spicy Breakfast Sausage
Pop's BK sausage recipe is by far the best and easiest I have ever tried. 3 simple ingredients is all it takes. I like to weigh all my spices out in order to get repeatable results so I have broken down Pop's recipe in percentages which will allow mixing up fresh spices for any amount of... -
Dry Cured Spanish Chorizo
After about 36 hrs, pH is around 5.6, so it has dropped some. Will test again tomorrow. I tasted a small amount and it does have a slight tang. I think acidophilus tablets have potential. Rick, thanks for alerting me to using this cheap store-bought starter culture alternative. -
Dry Cured Spanish Chorizo
Rick, thanks, I picked up a bottle of Spring Valley brand super strength acidophilus from Wally World and am testing it on some teewurst I'm making. It's in my cure chamber right now, about 24 hours at 75 F so far. Will let you know how it goes and whether the pH drops enough. -
Cured Bratwurst
Disco, thanks for the link to the buns. A good brat deserves a good bun. The pics you posted are enough to convince me to make both real soon. -
Dry Cured Spanish Chorizo
Rick, I love Chorizo. Did you use acidophilus that one can buy in the health food section of a store? I buy sausage starter cultures at $15 a pop and then don't use it all up before it expires. It would be nice to just get the stuff at the health food store and keep the costs down, Thanks, -
Cured Bratwurst
Disco, I would love to try your bun recipe. Thanks.
