- Dec 28, 2013
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Looked at some Len Poli recipes for dry cured chorizo.
No mention of starter culture, just fermentation temp and time, no mention of humidity during the fermentation.
The recipes are for Chorizo -Argentine and Chorizo-Pimento.
They sounded interesting. Anyone ever tried fermentation without starter?
No mention of starter culture, just fermentation temp and time, no mention of humidity during the fermentation.
The recipes are for Chorizo -Argentine and Chorizo-Pimento.
They sounded interesting. Anyone ever tried fermentation without starter?