do i need a curing chamber

Post by **Bob K** » Fri May 20, 2016 22:52

Yes that is a typo as it is 2x the amount needed for 156ppm,
IF you are using a chamber and plan on drying it for 45-60 days I would not chuck it as the nitrite/nitrate will break down over time........but thats your call

The safest way to add cure and other ingredients is with a gram scale. They are inexpensive and accurate

Post by **redzed** » Sat May 21, 2016 23:01

Don't toss! By the time you eat it there will be barely any nitrites left in the chorizo.

northener · Post by **northener** » Sat May 21, 2016 23:05

okay in that same recipe is says 20g paprika seems a lot is this a typo two

Post by **redzed** » Sun May 22, 2016 00:13

No typo. That amount is what Jeffrey Weiss uses in recipes of authentic Spanish chorizo that he collected for his book Charcuteria. The only thing that I would adjust in a recipe that has that much paprika is the amount of sugar. Paprika contains about 10% sugar, so if you are adding 20g/kg, that is an additional 2g of sucrose.

northener · Post by **northener** » Mon May 23, 2016 07:42

okay all good then just weighed first one started at 610g now 455g total time is 10days hope this is good

northener · Post by **northener** » Wed May 25, 2016 08:26

hi back again just had a taste of the first one nice taste nice texture will leave a bit longer next one just wondering if this bio start quick 50 is going to speed the process up that much should i use cure no 1 instead of no 2 it is realy hard to get any info from raps only that it is ready for sale in 5 days what do u guys think paid 30$ for the culture and want to use it if possible will get tpx next time thks

Post by **redzed** » Wed May 25, 2016 19:28

Most experienced salumi makers will probably tell you that curing with nitrates produces a superior product than with nitrites only. The process of converting the nitrates to nitrites and the bacteria working to achieve this are responsible for improving the colour, aroma and taste of the sausage. However, unless the sausage is dried for at least four weeks, #2 is not used.

northener · Post by **northener** » Thu May 26, 2016 08:39

hope i am not annoying you to much so will i leave them for 4 weeks or will they dry out to much or will they slow down and stop losing weight am using uami bags or is there any way to slow them down thks

LOUSANTELLO · Post by **LOUSANTELLO** » Thu May 26, 2016 11:10

What was the total time period so far along with the current weight and the start weight? In a regular chamber, it is not uncommon that they lose fairly quickly, then they slow down. I have also noticed that even though 35% is a safe level, 43%-45% is much better.

northener · Post by **northener** » Fri May 27, 2016 08:49

okay made on the 13\5 weight 610g weight today 27/5 421g

LOUSANTELLO · Post by **LOUSANTELLO** » Fri May 27, 2016 11:37

You are at 31% weight loss in 14 days. That's fairly quick, but I bet it will slow down. I would take it to at least 360g if it was me

northener · Post by **northener** » Wed Jun 01, 2016 08:31

might have found the problem the pork i used was pickled butcher put wrong label on had a taste to salty by far next lot look better but have twice the cure lol not having much luck third time lucky. by the way if i put some cianti wine in the next lot how much for 1 kg mix also if i add cheese what type do you recommend and how much thks

Post by **redzed** » Thu Jun 02, 2016 06:41

northener wrote:might have found the problem the pork i used was pickled butcher put wrong label on had a taste to salty by far next lot look better but have twice the cure lol not having much luck third time lucky. by the way if i put some cianti wine in the next lot how much for 1 kg mix also if i add cheese what type do you recommend and how much thks

Yikes! But be strong and keep on making more sausage! It takes a bit of time and a few trials and errors and we all have been there!

I add only 50ml/kg of wine into my dry cured sausages. Some add 100ml and are successful. But you have to keep in mind is that you don't want too much liquid in there since the whole objective is to dry the meat. Alcohol can also have an affect on the bind, so be stingy and drink the rest.

As far as cheese in a dry cured sausage, probably not a good idea. Remember you will be curing for an extended period at higher than refrigerator temps. Just for fun, place a few cubes of cheese into your chamber and see what happens to it.