Dry Cured Spanish Chorizo

[BGKYSmoker]

After about 36 hrs, pH is around 5.6, so it has dropped some.  Will test again tomorrow.  I tasted a small amount and it does have a slight tang.  I think acidophilus tablets have potential.  Rick, thanks for alerting me to using this cheap store-bought starter culture alternative.

Cool beans

I do think the acidopholis is working but just not as fast.

 

[BGKYSmoker]

2/11

Weight is dropping. Today its at 9 3/8oz. Still dont have my pH strips in yet. Wont dare try to eat until i get the pH reading.

DCSCHOR66.JPG

• BGKYSmoker
• Feb 11, 2013

 

[linguica]

2/11

Weight is dropping. Today its at 9 3/8oz. Still dont have my pH strips in yet. Wont dare try to eat until i get the pH reading.

DCSCHOR66.JPG

• BGKYSmoker
• Feb 11, 2013

nepas, I have eaten farm made Spanish chorizo, it was he same color as yours and very dry. Also very spicy.

          Yours looks right on track.  The only difference was mine had the meat cut into larger chunks, not ground.

 

[BGKYSmoker]

nepas, I have eaten farm made Spanish chorizo, it was he same color as yours and very dry. Also very spicy.

          Yours looks right on track.  The only difference was mine had the meat cut into larger chunks, not ground.

Yeah i did some like that last year in my cure fridge. I put a smoke to them and didnt get the mold.

Here is from last year.

In the dry fridge

spch1.JPG

• BGKYSmoker
• Feb 11, 2013

Cutting

sch5.JPG

• BGKYSmoker
• Feb 11, 2013

sch3.JPG

• BGKYSmoker
• Feb 11, 2013

sch2.JPG

• BGKYSmoker
• Feb 11, 2013

sch1.JPG

• BGKYSmoker
• Feb 11, 2013

 

[linguica]

YES...that's exactly what i had. Spicy yes but very flavorful. I wish i had some more. Latin stores all sell some form of chorizo, but not like yours. 

 

[BGKYSmoker]

YES...that's exactly what i had. Spicy yes but very flavorful. I wish i had some more. Latin stores all sell some form of chorizo, but not like yours. 

I can even find it down here in any of the Carniceria.

When i visit my mom in Calif i can find it at the Vallarta Mkts. Their Carniceria is AWESOME.

 

[bluebombersfan]

Great Job!!  Still waiting on my cure chamber parts.  I hope to be trying this one out soon!!!!

 

[BGKYSmoker]

Getting more mold growth.

Im thinking another week for hanging.

mold2.JPG

• BGKYSmoker
• Feb 12, 2013

This is the fridge i'm going to get. Hook my digital temp controll up, good siz for the RV and good for a few lbs of fermenting. Sams $114

gefri.jpg

• BGKYSmoker
• Feb 12, 2013

 

[sam3]

Looking good Rick!

 

[idasmoker]

Rick, I think I will be throwing out my experimental teewurst using the acidophilus tablet for starter culture.  After 84 hours at about 76 F the pH finally dropped to 5.2.  According to the USDA (see chart here:  http://www.wedlinydomowe.com/sausage-types/fermented-sausage/standards  ), I exceeded the safety limit by 9 hours.  I think the tablets I bought at Walmart didn't contain much, if any, active bacteria.  I've had good luck using a good brand of plain yogurt with active cultures in the past and will probably use that instead.  I'll be interested in seeing what your chorizo's pH is when you get your test strips and get a chance to test.

 

[linguica]

How is the PH measured?  PH test strips and color Chart?

 

[idasmoker]

How is the PH measured?  PH test strips and color Chart?

Yes, pH test strips.  I also have an electronic pH tester but it is a pain in the rear because it needs to be calibrated each time with known pH solutions and then the test probe has to be kept in solution to keep it from malfunctioning.  I would recommend test strips that are in the 6 to 2.9 range.

 

[BGKYSmoker]

Test strips are easier.

 

[venture]

This is lookin good!

Here, the Basques use a combo of diced and ground meet.

Strangely, they often like it boiled with cabbage.

I say strangely, but it sure does make great cabbage!

Good luck and good smoking.
 

 

[moikel]

Mix of diced & ground down here by Spanish &Portuguese . Yours looks identical to the product that gets turned out here by butchers who have been making it  for a living since the 1950-60s . And I  mean old school little guys

 not big company stuff.

 

[BGKYSmoker]

Checked on the chroizo today

As you can see the good mold is growing fine. Going to let it go another week then check pH before i taste it.

chomold.JPG

• BGKYSmoker
• Feb 15, 2013

chomold2.JPG

• BGKYSmoker
• Feb 15, 2013

chomold3.JPG

• BGKYSmoker
• Feb 15, 2013

 

[sam3]

My wife would freak out if she saw that in the cabinet.

Can't wait to see the sliced shots.

 

[BGKYSmoker]

Is today the day?

Sorry i had my flash off

dcchorz.JPG

• BGKYSmoker
• Feb 16, 2013

pH check is 4.8

dcchorz3.JPG

• BGKYSmoker
• Feb 16, 2013

WOOO HOOO I'M EATIN IT

dcchorz2.JPG

• BGKYSmoker
• Feb 16, 2013

Ok

Acidophilus works.

Remember fermentation temp and time. Dry time with temp and humidity, pH check.

Dang wish y'all could smell and taste it.

 

[woodcutter]

Congratulations! Looks great!

 

[shannon127]

Looks really good Rick