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Hello from an Island off the UK
Hi, We live on a small farm on an Island off the UK. We have some pigs and are trying to make our own sausages, bacon, and chorizo from them. So far sausages and bacon have been fine - chorizo has been more of a challenge - which is what prompted me to join here. Hoping to get some info from... -
Chorizo mold during drying - is this the bad kind?
Hi, I've done some chorizo before with mixed results - but recently did my first batch in my new curing chamber. The fermentation period and the first few days of drying seemed fine - then today (after 5 days of drying) I noticed some mold on the chorizo : imgur.com/a/E8euH - ie particularly...
