Pamplona Style Chorizo

[dingo007]

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;

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• dingo007
• Mar 7, 2015

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.

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• dingo007
• Mar 7, 2015

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

Thx for looking

 

[dingo007]

Update.....here's the chorizo @ 35% weight loss...

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• dingo007
• Mar 29, 2015

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

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

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• dingo007
• Mar 29, 2015

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

 

[dirtsailor2003]

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

Drooling!!!!

POINTS!

 

[b-one]

Agreed they all look very tasty!

 

[dingo007]

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