I actually did use mold 600 and fermented at 85°F with 80% humidity for 12 hours. The green/black bits don't look like the Mold 600 nice white mold - somehow the other molds got going before the Mold 600 could establish itself I'd say. I soak the casings in Mold 600 solution rather than spray them ...

Hi, Before I started using Mold 600 I had a batch of Chorizo that looked a bit like that. Following advice I cleaned them with vinegar - but some of the mold came back - and I ended up binning the batch as it had a weird musty taste. I would try cleaning them - wiping off the mold with vinegar. Howe...

Have I have possibly been adding water for no reason? I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatball...

I have used 007 numerous times and learned that 3g/kg is more than adequate to bring the pH from 5.8 to 5.2 and even a bit lower. I have also found that 007 acidifies faster than advertised and to slow it down I now ferment at 19-20°. If you ferment fast the micrococci don't have a chance to do the...

Hi, I saw a small retail pack of sliced Chorizo in a shop today - retailing in a major supermarket for £20 for 120g - ie £167/kg (about $215/kg) !!! https://thumb.ibb.co/k4w4Fk/20170512_134836.jpg https://thumb.ibb.co/cBwRT5/download_20170512_220012.jpg I bought a pack to do a taste test. It was ver...

To begin with, can you describe your process a bit better? How much and type of of sugar you used, starter culture if any, fermentation temp? How much paprika did you add, and this is important since it can contain about 10% sucrose. Sure - as a % of the original meat+fat weight I used : Demerara s...

If you are good with colors the short range Ph papers will work. Thanks - I'll try some different test papers see if I can get better accuracy. The trouble last time was that my best guess from the test papers and the cheap meter I had (which gave different results every time!) was that the ph was ...

Some chorizo is made with vinegar, so a somewhat sour taste may be desirable to some? Yes - it doesn't taste bad - just different. Trouble is I really liked the smooth taste of the higher ph batches. As far as consuming the batch is fine and it will rise (Ph) slightly when dried. Thanks - will be i...

Hi, I made my last batch of Chorizo 10 days ago and its been in the chamber since. During fermentation I tried to test the ph level - but I only have ph paper strips and a cheap ph meter - neither of which was giving very clear results. After 36 hours I think the ph was about 5.4 - ie not quite at t...

OK new idea for a large drying chamber. Rather than spend a lot of money on a big fridge and convert it - I could add some equipment to my wine cellar to control the temperature and humidity - and be able to use the whole room for drying chorizo? I would still be using my existing chamber for initia...

This is close to what I am shopping for presently. A double bypass door commercial cooler, No need for the freezer in a domestic and a more robust cooling system. I've seen them come up on craiglist and similar sites. I have read that the glass front and bright light can be an issue, so I will prob...

Hi, So my last batch of Chorizo is out of the chamber and I think has worked very well. The next batch is now in there starting to dry. My chamber can hold about 30kg of Chorizo - so with a single chamber I can produce about 5kg a week on average. However I want to make more than that! I'm thinking ...

Hi, Just to close this off - the mold didn't get any worse. I cleaned it off some of them and left some as they were. Both seem to be fine now they are are ready and are tasting very good. Thanks for all your help. Here is what the final product looked like : https://thumb.ibb.co/bwj9Ak/IMG_2746_2.j...

Hi, For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it). In the past I've always tried to give each Chorizo some space around it. D...

Kind of odd that the spots appeared after the nalgiovense established itself so well. I can't really see your spots in a higher resolution, but as long as you don't get the black mould which tends to sink roots into the meat, you have nothing to worry about. My current theory is that I introduced t...