Another Iberico Batch

[SCBBQ]

10 pounds total-

2.5 pounds fatback and 7.5 pounds tenderloin .

Mixed together with salt and cure and into the walk in overnight .

 

[SCBBQ]

Right now clean up time is the same as process time - I think I’ll raise up to 20 pounds next time ...

 

[SCBBQ]

At this point I’m not sure what I’m doing yet - still contemplating .

 

[SCBBQ]

I've got 3 cultures on hand.. Flavors of Italy, SPX and 007....

I've got a lot of great pimenton, and a lot of fennel and fennel pollen left over. Then the normal stuff of course.

 

[Mmmm Meat]

Gotta love it. Go big or go home! I like your style.
What is your spice recipe? Did you go with something other than 007 this time?

 

[SCBBQ]

I don’t know - that’s for today to decide -

 

[SCBBQ]

Well, chorizo it is ... 75 grams dolce 40 grams Picante pimenton split.. keeping to the 2.5 %

 

[Mmmm Meat]

Good reason to open a great bottle of wine. How long do you expect the drying time to be?

 

[SCBBQ]

These casings are 60 mm , I’d bet 3-4 months .

I tried to roll them to get diameters even , and ground the demurs sugar , so I’m taking the tips with appreciation that Indy is passing on !

 

[indaswamp]

60mm should take 6-8 weeks to dry....40-50 days roughly.

 

[indaswamp]

I tried to roll them to get diameters even

rolling will work for smaller diameter casings, but with natural casings anything over 50mm needs more support from either trussing or netting. The bind will also be much improved.