My first Chorizo !

[SCBBQ]

Recipe from Our daily brine - just added a dab of pepper paste not much ..

 

[SCBBQ]

Last go my ph was 4.85

 

[SCBBQ]

Sorry the delays in my posts getting approved is annoying - I’m sure it’s because I just signed up here last night and posting away.. so sorry if it doesn’t appear I’m being responsive

 

[indaswamp]

Last go my ph was 4.85

Interesting... do you know what your starting pH was for that batch? And which culture did you use for that batch? tspx?

 

[SCBBQ]

Last batch I used 007 because it was 38 mm casings - with these being enourmous I changed to SPX for this batch

I didn’t do a starting ph last time -

 

[indaswamp]

The lag phase will be quite a bit longer for the bacteria to get going because of the larger diameter of the casing....more thermal mass to heat up and it will take longer. What temp. are you fermenting at?

Please post your pH measurements. I would recommend starting @ the 48 hour mark with tspx.

 

[SCBBQ]

70-72 degrees - so you are saying to take PH in 48 hours ?

 

[SCBBQ]

Finochiona batch 1 of 2 -

 

[indaswamp]

70-72 degrees - so you are saying to take PH in 48 hours ?

Yes....maybe even @36 hours since you are fermenting @ 70-72*F....

FYI, acid production doubles with every 5*F rise in temp.... and those temps. are on the upper end of recommended for tspx. (64-75*F). If you can drop the fermentation temp, I would....if you can't, that is fine, just know that it will speed acid production..

 

[indaswamp]

one tip- try and not let the salami touch during fermentation. Moisture will spike where they touch and could pose problems with bad mold once you start drying.....

 

[Mmmm Meat]

Gorgeous first attempt at Chorizo. Well done!

Where in the world do you live and is that a commercial kitchen? Your ingredients seem to be all European......(jealous).

 

[SCBBQ]

My outdoor kitchen - South Carolina ..
Love to cook and this Charcuterie is a big challenge ! I love it ..

 

[indaswamp]

One more question...are you fermenting on that rack in open air? How are you raising the humidity >90%RH?

 

[Mmmm Meat]

My outdoor kitchen - South Carolina ..
Love to cook and this Charcuterie is a big challenge ! I love it ..

Awesome! I'd love to see your indoor kitchen!

 

[Domie]

What recipe are you using? Or are you just winging it? I'm thinking of making some Spanish Chorizo for my next salami project....

I just did 2 chorizos, a Spanish and a Zamarano. Neither one were all that great. The Spanish had a bit more flavor and a touch more heat...but was still boring. Both were 2guys n a cooler recipes.

 

[SCBBQ]

I’ll tent it with a big bag and put a humidifier under it - worked great last time around .

 

[indaswamp]

That'll work!!

 

[SCBBQ]

Last one Calabrian salami -

18 pound batch ..

 

[SCBBQ]

Rack filling up- getting creative on rigging - I think I need to order a second rack.

 

[indaswamp]

Please post a picture of your drying chamber.....