Spanish chorizo

[isitdoneyet]

Had to try some Spanish chorizo with UMAi bags. All mixed up, stuffed and in oven to ferment for couple of days.

 

[SmokinAl]

It sure looks good, but I thought the fermenting temp had to be around 70 degrees.
Al

 

[isitdoneyet]

The oven is off. Holding around 72 degrees.

 

[backcountrylivn]

Lookin good so far.Like to see the finished product too:)Should be ok between 70-80 for ur ferment.Heard a lot about the umai stuff,pretty cool.Assuming u bought a kit?with ingredients and spx,etc?

 

[isitdoneyet]

Bought the 50mm kit. The 3-4 week drying time is a killer. Made some Soppressata earlier in the year and it turned out great.

 

[backcountrylivn]

Bought the 50mm kit. The 3-4 week drying time is a killer. Made some Soppressata earlier in the year and it turned out great.

Just priced some of these kits!!Expensive!!
Gotta be a way to make something similar!Its a bag with holes in it lol

 

[isitdoneyet]

Might seem expensive but it makes some good product. Just put them in fridge to rest for the dry time.

 

[isitdoneyet]

Finally finished. Tastes great. Went to about 40%. I have it vac sealed to equalize. May have went to far. It is a little hard.

 

[pc farmer]

View attachment 346717 Finally finished. Tastes great. Went to about 40%. I have it vac sealed to equalize. May have went to far. It is a little hard.

Looks great. The vac seal time will help. The longer the better.

I have some 1 year old coppa. Its great.

 

[myownidaho]

That looks great! Don’t worry about 40%. Over the next couple of weeks it will equalize and become a completely different product.