Thank you all. A co-worker of mine, from Mexico made me a traditional “chorizo and eggs” dish with the sausage. It was unbelievable. Much better used as a ingredient versus a stand alone side as Redzed mentioned.
Thank you all,
Nick
Search found 102 matches
- Wed Jun 26, 2019 06:37
- Forum: Sausages
- Topic: Chorizo Verde
- Replies: 4
- Views: 1789
- Fri Jun 14, 2019 07:48
- Forum: Sausages
- Topic: Chorizo Verde
- Replies: 4
- Views: 1789
Chorizo Verde
Hello all, I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture. This ...
- Tue Feb 13, 2018 04:28
- Forum: Dry Cured Meats and Sausages
- Topic: Portuguese Chouriço
- Replies: 17
- Views: 5631
- Mon Feb 12, 2018 17:02
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 13617
- Wed Feb 07, 2018 03:45
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 13617
- Mon Jan 29, 2018 22:39
- Forum: Dry Cured Meats and Sausages
- Topic: Flavor / Spice Development
- Replies: 2
- Views: 1436
- Mon Jan 29, 2018 20:34
- Forum: Dry Cured Meats and Sausages
- Topic: Flavor / Spice Development
- Replies: 2
- Views: 1436
Flavor / Spice Development
Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a "boiling sausage". It`s a tried and true recipe we have made for many years. I`ve...
- Fri Jan 26, 2018 21:57
- Forum: Dry Cured Meats and Sausages
- Topic: New Salami Sour smell
- Replies: 15
- Views: 5662
- Fri Jan 26, 2018 17:37
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 5083
- Thu Jan 25, 2018 22:50
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 5083
- Thu Jan 25, 2018 20:57
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 5083
- Thu Jan 25, 2018 19:51
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 5083
https://imagizer.imageshack.com/v2/150x100q90/923/mGeOSG.jpg As you can see, running strings of 38-42mm cased sausages top to bottom are the norm in my chamber. I have exhaust fan (top left) and Intake (bottom right), runs 2 times a day for 10 min each time, A dehumidifier and the fridge pushes air...
- Thu Jan 25, 2018 19:26
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 5083
Higher humidity % at different levels of chamber
Hello all, so, I`ve noticed in my dry chamber the lower half of the chamber holds a higher humidity % then the upper half from moisture settling I am assuming. I have two separate hydrometer`s set up inside to verify my numbers. The upper have usually stays around the 77% mark while the lower half s...
- Tue Jan 23, 2018 00:22
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 13617
- Sun Jan 21, 2018 17:03
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 13617
Redzed, what if you wanted to try this same recipe but not as soft as the French like it, and wanted it a little drier, for example, 1-2 extra weeks in chamber. Let`s assume we will be doing everything exactly as stated above with a 5.5-6 week dry time at 77% humidity. Would it still be acceptable ...