Cold smoked dry cured chorizo.

[bratrules]

I just got through making another batch of dry cured chorizo but this time i cold smoked it for 3 days. and it came out amazing. this was my first time cold smoking something for such a long period of time. so believe you me i did my research. now this is a dry cured fermented sausage it contains both CURE#2 AND Bactoferm f-lc. So after i cold smoked it using AMNPS. ( oh i used oak & cherry pellets BTW) i hung it to finish curing at 58 degrees with 75-80% humidity in my cheapo curing chamber. heres what it looks like. 

Its very very good!!!!!

 

[pops6927]

Looks delicious!  What's your "[color= rgb(24, 24, 24)]cheapo curing chamber"?[/color]

 

[bratrules]

A mini fridge with a temp controller and small fan. i call it cheap cause its not a fancy set up lol hey but it gets the job done. what i like about it is that humidity is very constant. I cant fit a whole lot in it but its enough for me and my family. For now lol. 

 

[solaryellow]

Nice! How long did it hang for?

 

[bratrules]

A little over two weeks. Cold smoking it took it to a whole new level it just taste that good!! 

 

[solaryellow]

A little over two weeks. Cold smoking it took it to a whole new level it just taste that good!! 

What did you use for paprika?

 

[bratrules]

i used half sweet paprika and half hot smoked paprika. i didn't want to you all smoked paprika since a was going to cold smoke it. it might have been a little to much.

 

[chef jimmyj]

Sausage looks good!...Have not seen you around in awhile hope all is well...JJ

 

[venture]

Looks good from here?

Good luck and good smoking.

 

[boykjo]

Hey brat.....X2 on the havent seen ya around.....Chorizo looks great.......................

Joe

 

[moikel]

That looks identical to what I  buy from the Portuguese butcher 5 minutes from my house. They have been making it for 30 -40 years in this country. You have real skill.

 

[africanmeat]

Man it looks great nice color  .

how did you feed the smoker for 3 days?

 

[tjohnson]

Looks Great!!

How about a pic or 2 of your fridge setup?

Todd

 

[gersus]

Wow! Looks great! Anyone have the taste-o-vision working yet?

I too would like to see you're curing chamber. How do you adjust humidity?

 

[mballi3011]

Now that chorizo sure looks good. I have a small refrig myself. Now that I got it back from the wife's office I might be able to use it for some drying meat.

 

[bratrules]

Sausage looks good!...Have not seen you around in awhile hope all is well...JJ
 

Hey brat.....X2 on the havent seen ya around.....Chorizo looks great.......................

Joe

Hey Jimmy/boykjo all is good on this side. hope all is good with you guys. Oh and i will post some pics of the chamber later today. and as for the smoking process i just started the AMNPS each morning and let it go till it was done. so it cold smoked for about 10-12 hours a day at 70-82 degrees.

 

[bratrules]

So here is the pic of the curing chamber i promised. My cheap curing chamber lol

 

[hdflame]

So here is the pic of the curing chamber i promised. My cheap curing chamber lol

I have a little fridge just like that, and a second one, maybe a little bigger.

Could you give a little info on where you got your fan and what kind it is?  Is it just a 110v computer fan? 

How are you controlling humidity?

I did some air dried country sausage this year and it turned out very good, but our winters are s o mild in NC anymore, that I'd like to make some using a fridge to make sure it stays cold enough.

Where did you do your research on curing the sausage...book, online?

Bobby

 

[bratrules]

I have a little fridge just like that, and a second one, maybe a little bigger.

Could you give a little info on where you got your fan and what kind it is?  Is it just a 110v computer fan? 

How are you controlling humidity?

I did some air dried country sausage this year and it turned out very good, but our winters are s o mild in NC anymore, that I'd like to make some using a fridge to make sure it stays cold enough.

Where did you do your research on curing the sausage...book, online?

Bobby

Well the fan is a regular old computer fan i set it up with some extra parts i had left over from a stir plate i made. Its 12v hooked to a 6v power supply. and as for humidity well this mini fridge has a little freezer unit and since its always around 56-58 it never freezes so i just wrap a super clean towel around the freezer unit. that keeps my humidity around 72-83% all the time. i just keep the door i little open to get some good air flow. also make sure every thing is super clean i use star-san which is for brewing but it works wonders here also. And as for learning how to cure sausage i just learn by doing hours upon hours of reading online mostly also check your local library. oh also the temp control is a unit that is used for brewing there not that expensive. hope that help if you got anymore questions let me know. 

 

[slownlow]

Wow that looks amazing!!   Nice job.