Chorizo Tasting - B/B+

[rgreenberg2000]

So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the insides of the rings.) First piece out of the curing chamber, though, so I was pretty determined to cut this one and see what I had. I think I give myself pretty good grades on the construction of the sausage, as there is good meat/fat definition, color is good, etc. The oregano in this recipe (Chorizo Asturiano) is a bit forward, so we'll see how that plays out. The paprika came through well, and the firmer bits I tasted had a good mouthfeel. The parts that needed more drying were a bit mushy, so not as pleasant. I took both halves, and re-hung them in the chamber......I'll wait until they are properly firm before tasting again. I'm pretty happy thus far with my first real product to come out of the curing chamber.......can't wait to try this again (as well as the other stuff that's in there, too.)

I'd be happy to get any comments, critique, etc.

A couple of pics.....

[Scogar]

For me, I can't see any flaws. It looks delicious. I really have to make some movement on getting the curing chamber in gear. Still using it as a lagering fridge

[rgreenberg2000]

For me, I can't see any flaws. It looks delicious. I really have to make some movement on getting the curing chamber in gear. Still using it as a lagering fridge

Thanks! Just happy it wasn't grey and putrid inside! My curing chamber is repurposed home-brew gear, too. I got out of the brewing game a few years back (after more than 25 years), and have found some good ways to repurpose the stuff I collected. I had this fridge rigged up to control fermentation with my brew bucket (the conical had a heating/cooling system.)

R

[Scogar]

We might need to take this into PM but wondering why after >25 years you stopped? I am at 42 years brewing now and still going. Though I now try to keep alcohol low. I like beer and find that I like homebrew more than many commercial beers now. Also now craft beer is creeping up over $10 a six and even sometimes a four pack. I can brew for pennies or at least quarters anyway. Feel free to PM me so we don't break any rules

Back to charcuterie...I suspect homemade quality can be so much better than commercial, just like in beer. And I have no doubt that there are a number of folks on here who far surpass anything a man can buy in the 21st Century...esp after EU homogenized the laws in the former Eastern bloc or so the Marianski's say in their books.

[redzed]

Back to charcuterie...I suspect homemade quality can be so much better than commercial, just like in beer. And I have no doubt that there are a number of folks on here who far surpass anything a man can buy in the 21st Century...esp after EU homogenized the laws in the former Eastern bloc or so the Marianski's say in their books.

I think that we certainly can produce meats and sausages that are tastier and healthier than the mass produced stuff made by the big international corporations. But there are still small producers out there who make first rate products and whom we should support. And there are guys who also don't exactly make good sausage at home. "Home made" doesn't always mean quality or excellence. I tasted a good share of home made wines that make me nauseous when I even think about them.

[Scogar]

Great points! I too have had my share of both good and bad tasting experiences. Luckily the bad sausage has just been fresh and cooked. There are those who I wouldn't even take a cured or smoked product from as I know how loosey goosey they are. My brother who I got into making bacon even got into an argument with his bacon partners (they bought a lot of belly) re: pink salt. These guys are positive pink Himalyan salt is cure...nothing he said convinced them otherwise. I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still.

There are a couple of local places I support so I guess my statement was a bit too broad

[Butterbean]

Those look wonderful. I'd be more than willing to sample those.

I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still.

I think I know those people of whom you speak and wonder if they even know that Google can be used for anything other than porn.

If you like to read the book, Salt by Mark Kurlansky is an excellent read. Yeah, I know it sounds like a dull book but I assure you it will open your eyes to a lot of history and btw - in it - it will explain that this Pink Himalayan salt that is so hip today was once considered a worthless salt due to its impurities and is mined in Pakistan. During the day, you couldn't even give it away but now its quite pricey stuff.