Dry cured venison Chorizo

[mr crab]

Did 2kg of 50/50 venison pork butt chorizo snack sticks last night. First run in the DIY fermeter. Used the Weiss recipe for Castellano Chorizo, but subbed half the sweet paprika for spicy and traded the TSP-X for f-rm-52. Got em fermenting at 86 now.

 

[HalfSmoked]

Waiting chorizo is my favorite sausage.

Warren

 

[browneyesvictim]

Im in for this one! Looking good so far!

 

[SmokinAl]

I think your going to like the FRM-52, it's a lot quicker ferment. But don't let them go more than 24-36 hours, or they get too sour. I usually go 24 hours with mine.
Al

 

[mr crab]

Pulled them from the fermenter at 36 hours. Got em drying at 60F. Shouldn't be too long now.