spanish chorizo turned out to salty

[kristje]

I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.

 

[DanMcG]

Your salt is right around 3% which I think is what you'd want.
What did you use for cure? that adds more salt.
Maybe you could share the recipe with us and method of processing.

 

[brican]

I myself would find that too high, I always use 120g of salt to 26# meat

 

[DanMcG]

Well I've never done a dry cured sausage, but I thought 2.5-3% was the recommended amount of salt.

I use slightly more salt in my fresh sausage then you mentioned Robert.

 

[diggingdogfarm]

I often wonder if the Marianski's have actually tried some of their recipes.

In the USDA's eyes you can safely cut it back to 2.5% total salt accounting for the salt that's also in the Cure #2, of course.



~Martin

 

[diggingdogfarm]

The recipe is 3% salt total, 140 g. salt and 12 g. Cure #2 per 5 kg. batch.


~Martin

 

[brican]

Well I've never done a dry cured sausage, but I thought 2.5-3% was the recommended amount of salt.

In fresh sausage I will use 9/10gm per kg, salt (in fresh sausage) is used as a flavour enhancer  (I have been doing 1200 lbs a week on these numbers)

HIH
 

 

[BGKYSmoker]

How bout some pics?

Thanks for the pic.

 

[kristje]

I used 24g of dq salt for 22#. nepas what was your recipe for the chorizo you made it looked like it turned out good

 

[BGKYSmoker]

I only did 5lbs and used 1/4 cup mortons kosher salt. 1 level tsp cure2

 

[kristje]

and how was the salt level

 

[BGKYSmoker]

and how was the salt level

Turned out great but its a tad to hot for my wife.