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

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 ...

Very nice sir

That would be fantastic redzed. I would love to review your results!

Redzed,
The addition of sugar in this recipe, is it merely for flavor? Without the elevated temperatures to ferment I would have to assume there is very little to no fermentation going on.

Thanks bob, they are actually quite dry by the 3-4 week mark, but I prefer them pretty hard, so keep them in for an additional few weeks. I usually let them fly until week 6 ish with no past issues. Suprised by the flavor at 3-4 weeks!

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...

Sour? Or chemical like ammonia? The ammonia smell is quite common and lasts a few weeks if mold is present.

Thank you bob for the response. 👍🏻

I don`t think the learning curve ever ends. I have been drying sausages for a few years. Have never dealt with this specific issue until I built my most current dry chamber. My others did not seem to have this problem although this fridge is ALOT bigger then my past chambers

Your dried sausages look 👍🏻. I`m not too worried about the humidity difference as neither high or low number is out of my "acceptable" range. But I would love to tighten those numbers up and allow the most upper and most lower sausages to dry at a more equal rate

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...

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...

Any facts / truth to their old methods?

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 ...