5.6 kg spanish chorizo fermenting
Got a pork loin and a belly for this batch instead of pork shoulder. I'm hoping to get a better blend of meat and fat. Fermenting using the starter culture I have should take around 48 hours at 65-75 degF, with a pan of water in the bottom of the oven to keep the humidity near 80%.I use the oven because it is a draft free environment. Curing and drying will take around 4 weeks to reach 35-40% weight loss.
5.6 kg spanish chorizo fermenting
Got a pork loin and a belly for this batch instead of pork shoulder. I'm hoping to get a better blend of meat and fat. Fermenting using the starter culture I have should take around 48 hours at 65-75 degF, with a pan of water in the bottom of the oven to keep the humidity near 80%.I use the oven because it is a draft free environment. Curing and drying will take around 4 weeks to reach 35-40% weight loss.