Made Spanish chorizo 2 guys and a cooler recipe. Fermented fine. Used small diameter casings. Dried 45% and 40% respectively in 10 days. I tasted them and they taste and slice fine but the meat feels a little soft and the bind does t feel as secure as other sausages I've done. Taste fine but again just feels a little soft. Any thoughts as to what that is or if maybe chorizo is supposed to be like this? Chamber is 55/80 avg.
by Fine_Anxiety_6554
15 Comments
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Mate I’m no expert but that looks fantastic! My guess for a firmer/ less moisture sausage is to just let hang for a bit.. jealous
https://preview.redd.it/bvzulrn4nr6d1.jpeg?width=3072&format=pjpg&auto=webp&s=c2ac5029aca51907750864b471a62f34d6b7249e
I mean, it looks good, your numbers are good. You could hang for a bit longer or vac seal and refrigerate to really slow down the dry rate if you have time.
Did your recipe contain vinegar by chance.A lot of chorizos will tend to be on the softer side due to the vinegar rapidly dropping the ph to safe levels while also breaking down the protein and fat structures, hence the softer texture. Also do have a way to check your water activity? It’s not necessary, but it could give you a more accurate idea of how long to extend hang time if needed.
Could have just under mixed a bit prior to stuffing. They look great though.
Nice work OP!! If you’d like it a little harder just let it dry a little longer. The science is precise but the finishing is definitely to personal taste
Chorizo is just like that when fresh, a little like a firm paste than a solid muscle slice, it has a lot of fat, you can dry if out more but this level of infancy can be great when used for cooking, saute it like you would onions and you’ll get the most delicious flavours.
You can always slice it and let it sit out for a few hours, it’ll firm up.
Username checks out. This looks delicious and perfect!
If you’re ever in Manchester UK and require a taster, hmu!
help you with some high fives?
Disclaimer:
I don’t know chorizo but can speak on my experience with boerwors
What’s your casing? I make boerwors and when using lamb casings sometimes it’s a bit too moist. I first soak it in a vinegar and hot water solution, hang and fan dry for a few days. If it’s still a bit moist, poking a few holes/slits in the casing and fan drying thereafter for a few more days and that does the trick.
I reiterate, I do not want to misguide you for chorizo, so please take my feedback with a grain of salt.
Mine went more of a deep red, but I also started from darker Berkshire heritage pork. Mine finished in about 28 days I think. 42% weight loss. Tastes amazing.
Yours looks mighty fine! Equalize it under vac pack for 3 weeks and it should be perfect.
Mine was definitely fatter and closer to 70/30 ratio. Yours looks to be 85/15, and less fat certainly dries quicker. I bet that’s it.
Yum dayum