Chorizo, dry cured

[bill ace 350]

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?

 

[crazymoon]

BA350, My only dry cure projects have used the Umai casings and always used a starter culture.

 

[SmokinAl]

I just finished a batch of dry cured Chorizo. I fermented it for 24 hours in my spare bedroom. I used FRM-52, I think that is the name of the fermenting agent, anyhow it's quicker to ferment & works at higher temps than the SPX. I also used mold 600 on the casings. It took about 6 weeks in my curing chamber to loose 35%. That & the salami I made were my 2 favorite things that have come out of the curing chamber.
Al

 

[bill ace 350]

Just read a recipe in "The Sausage-Making Cookbook" by Jerry Predika.

He has a recipe for Dry Chorizo that doesn't contain cure and is not fermented! Just mixed, and stuffed and dried in refrigerator for 8 - 10 weeks.....
I made "pepperoni" a few times by just refrigerating, but it had cure in it. no issues there, turned out good.