Hi all,
First post here. Over the years I have done number of pig slaughters, sausage making, meat smoking so on so forth. But this is the first time I am trying to do dry curing out of COVID boredom. :)
So while processing a pork shoulder for some kielbasa snack stick I made 2#s of chorizo just to see what happens. The recipe I used is: https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/
But being a rustic kind of a guy, I made some small tweaks: "Starter culture" was some labneh ( extra strained greek yogurt).
I also did not Mold 600....but I have borrow some spores from dry cured salami I have in my deep freezer that I have bought in Europe from a small village place that been in business making dry cured meats for generations.
Lastly, I went ahead with "rustic" curing environment : simply my mid-west basement, storage tote w/ lid to control humidity, bowl of vinegary water and temp/humidity monitor. The way I see it, people made dry cured products for ages and it didn't take fridges, closed loop systems, etc.
Anyways. I am including some pictures of the progress.
First picture is about day 3. The other pictures are from day 7. Looks like my mold is coming along nicely. Smell is wonderful too!
What say you?
First post here. Over the years I have done number of pig slaughters, sausage making, meat smoking so on so forth. But this is the first time I am trying to do dry curing out of COVID boredom. :)
So while processing a pork shoulder for some kielbasa snack stick I made 2#s of chorizo just to see what happens. The recipe I used is: https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/
But being a rustic kind of a guy, I made some small tweaks: "Starter culture" was some labneh ( extra strained greek yogurt).
I also did not Mold 600....but I have borrow some spores from dry cured salami I have in my deep freezer that I have bought in Europe from a small village place that been in business making dry cured meats for generations.
Lastly, I went ahead with "rustic" curing environment : simply my mid-west basement, storage tote w/ lid to control humidity, bowl of vinegary water and temp/humidity monitor. The way I see it, people made dry cured products for ages and it didn't take fridges, closed loop systems, etc.
Anyways. I am including some pictures of the progress.
First picture is about day 3. The other pictures are from day 7. Looks like my mold is coming along nicely. Smell is wonderful too!
What say you?