Hey guys looking for some opinions dried to 40% still abit soft from feel and look inside dry fermented chorizo
2.5% salt
0.25% cure 2
0.6 dextrose
Added paprika garlic powder black pepper and white pepper starter culture was flavour of Italy
by Soggy-Car-9514
3 Comments
Hi /u/Soggy-Car-9514 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Looks pretty ok to me
Interesting, did you make it or dried a store bought one?