Hi all, I recently built my first curing chamber. After some testing with whole muscle cures and dialing in the temperature and humidity settings, I wanted to try my hand at curing fermented sausages.
I ground about 10 pounds of pork shoulder and added some back fat as well. I made three different flavours: chorizo, fennel and one with port.
I added starter culture (flavour if Italy) and applied mold 600 to all sausages except the chorizo. Then I let them ferment for 24 hours in a warm spot (next to my water boiler). After 24 hours I tested their pH level and they were between 4.9 and 5.1 (this in range, correct?)
Now I’ve got them all happily hanging together in my curing chamber and I’ll probably pull them out at around 40% weight loss. Can’t wait to taste the results!
by phuibers
4 Comments
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Looks great I hope it all turns out well for you. What type of PH meter are you using out of curiosity.
Looks good although I usually ferment in my oven, I don’t think you need it that warm
Looks amazing! Can’t wait to see the finished results. My last chorizo, even though it was not inoculated with white mould, required a vinegar wipe every couple of weeks. My chamber is full of it now.