Spanish Chorizo on Deck! First Salami in the New Maturing Chamber!!!!

[LoydB]

Man, those look great. Congrats.

 

[checkdude]

Looks great! I want to try this next but since I don't have a curing chamber I'll be using the umai bags and my spare fridge. Fingers crossed.

 

[SCBBQ]

Those look incredible! I'm about to do a huge batch next week so will have to get back in the swing of things..

 

[indaswamp]

So these sticks were close to 60/40 lean to fat. That is one reason why the pH dropped as low as it did.

 

[indaswamp]

The 32-35mm Chorizo is done today. Took it down to 40% weight loss.

 

[indaswamp]

I am extremely happy with the way these 32-35mm salami dried! Very even with very slight dry ring. The Chamber has been appropriately named....Norcini Nirvana!

 

[TNJAKE]

Keith that looks amazing bud

 

[indaswamp]

Keith that looks amazing bud

Thanks TNJAKE ! I can't even see the dry rim in the picture...it is more pronounced in actuality, but nowhere near what it was in my old chamber letting salami hang to maturity. That chamber will be used for dry aging beef and venison (it has a refrigerator setting), cure equalization in whole cuts, and accelerated drying of salami and salumi prior to transfer to the new larger maturing chamber.