Bit of an update. I waited until 70% and then decided to cut into one of the chorizo. Here's what it looked like - smelled great.

I can't see a lot of case hardening?

Thanks so much for the welcome and for responding! Here's the recipe I used in %s: Pork 80% Fat 20% Salt 2.50% Cure no. 2 0.25% Hot paprika 0.75% Sweet paprika 1.75% Garlic 1.00% Oregano 0.20% Dextrose 0.20% The pork was shoulder, which of course has a high fat percentage to start with. I part-froze...

Hi all, First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest. I recently made some b...