Pamplona Style Chorizo

Discussion in 'Curing' started by dingo007, Mar 7, 2015.

  1. dingo007

    dingo007 Smoking Fanatic

    Been busy with work and house renovations so haven't had much time for salamis. I lucked into a day for myself and decided to make Pamplona Style Chorizo from Jeffery Wiess's Charcuteria... It interested me as it included beef and pork and my first time using TSP-X culture..

    Here they are hanging;

    And my Jesus de Lyon project is at 35%....i'll let it go a little longer and I find that 40-45% is the firmness I like.

    I'll update the Jesus De Lyon post in a couple of week...and the Chorizo in a couple months

    Thx for looking
  2. dingo007

    dingo007 Smoking Fanatic's the chorizo @ 35% weight loss...

    The pimento is dominant and has a nice smokey flavour. Pretty damn tastey!!

    And for an additional's my Spanish Fuet (from Wiess' Charcuteria)

     I really like the simplicity of this one...just a really nice salami on crackers or french bread.
    dirtsailor2003 likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow that looks great! Wish I had the time and space for a dedicated curing chamber!


  4. b-one

    b-one Smoking Guru OTBS Member

    Agreed they all look very tasty!
  5. dingo007

    dingo007 Smoking Fanatic

    Thanks sure is nice to have the chamber...I try to fill it up over winter as work gets in the way during the summer.

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