Dry Cured Chorizo

Discussion in 'Sausage' started by bratrules, Aug 22, 2011.

  1. bratrules

    bratrules Smoking Fanatic

    Well i have been wanting to make dry cured sausage for awhile now so i did my research on-line and i decide it was time to give it a shot and here is what i got. and damn is it good!!!!!!!!

    Here it is fermenting

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    after fermentation

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    after curing for 2 weeks at 55 degrees  and 75-80% humidity

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    and the finished product!!!

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    man its good!!!!!
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG][​IMG]  Man I could go for a plate of chorizo and eggs right now! 
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Beautiful...I need more TOYS!...JJ
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man I need to get into this program soon as I retire I am looking forwared to building a curing chamber
     
  5. bratrules

    bratrules Smoking Fanatic

    my chamber is a crappy mini fridge it works for small production the cool thing that because its so small humidity is easy to maintain. next up some lomo and salchichon de vic!!
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    very nice.........care to share the recipe/formula?
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Looks exactly like the one made by the Portugese butcher in the next suburb to me. And hes been doing it for years,with a full pro set up. Nice job.
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great Job BR they look real tasty! I hope to be tring some in the near furture. thanks for sharing the View.
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Oh yeah thats how ya do it......Nice
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How do you control the humidity?
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Nice can we have more details (like meat spices ,,,,,)
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Did you smoke it ? Can you smoke it ? It takes courage to do the dry stuff....
     
    Last edited: Aug 23, 2011
  13. venture

    venture Smoking Guru OTBS Member

    Looks like the authentic European stuff!

    Good luck and good smoking.
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    I'm impressed...killer looking chorizo
     
  15. bratrules

    bratrules Smoking Fanatic

    My recipe it simple i just use Spanish smoked paprika, salt, pepper, garlic, and a bit of dextrose . And bactoferm f-lc. And 3 pounds of pork half i put through the grinder and the other half chopped by hand. oh and to control humidity i use a small computer fan in the fridge. also i was told on a different forum to hang a damp towel for humidity and it works like a charm.

    here's some pics of my lunch today using the chorizo

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  16. bratrules

    bratrules Smoking Fanatic

    Oh and sorry i forgot to mention that this is un-smoked  but u can cold smoke it if you like since i cant cold smoke it yet i haven't tried it!!
     
  17. bratrules

    bratrules Smoking Fanatic

    Man my first batch of chorizo was so good i already have the second one fermenting right now!! here is a pic..

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  18. daggerdoggie

    daggerdoggie Smoke Blower

    Looks great! Another something I am going to have to try.  Thanks for sharing.
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's awesome!

    I want to try dry curing pepperoni, but have been a little intimidated by the temp & humidity requirements.

    You make it look easy.

    I don't think I'm ready yet, but will keep reading & eventually will take the plunge.
     
  20. bratrules

    bratrules Smoking Fanatic

    SmokinAl as long you read up on things and have some knowledge of what your doing it is pretty easy. i use a cheap mini fridge that was given to me all you need is a solid recipe and a bit of know how and your more than half way there!!! oh be a real clean freak about things!!! thank god for Star-San lol
     

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