Dry Cured Spanish Chorizo

[NePaSmoKer]

I been keeping this one quiet. Mixed and stuffed on the 4th

I mixed up 1 lb for some dry cured spanish chorizo.

My dry items which includes cure #2. My fermentation is Ground Acidophilus which i used 1/8t to 1/4 cup distilled water and added 1/4 t dextrose so the lactic acid could start fermenting. There is dextrose in the meat mix also.



The hog casing was rinsed inside and out, soaked and inverted.


My green weight after stuffing was 14 5/8oz



My pantry cabinet is a good place because being on an outter wall of the RV its kinda cool. Temps have been between 56-71* R/H is 62-71%.



Day 4

You can see the meat is getting darker also firmer. This tells me its looking good. I didnt smoke the chorizo because smoke dont like to grow on smoked sausage very good. I wanna see if i get mold.



Weight today is 11 3/8oz



So this being a test and only 1 lb , if it dont do good then oh well, fridge time for next run.

White mold = good
Greenish blue or black = bad


Got mold growth going on now. 2/10

[NePaSmoKer]

Products
------------------------------------------------------
1 x Meat Starter Culture Bactoferm™ F-RM-52 (FDSCP-2)  = $15.00
1 x Meat Starter Culture Bactoferm™ LHP (FDSCP)  = $15.00
1 x Meat Starter Culture Bactoferm™ T-SPX (FDSCP-3)  = $15.00
1 x Meat Starter Culture with Bioprotectant B-LC 007 (FDSCP-4)  = $21.20

[devo]

Pretty cool Rick. Looks like it is turning out OK. Good luck on the finished product.

[Tenpoint5]

Looks like you got good mold a growin

[NePaSmoKer]

Weight this morning is 9 3/8oz. Wont eat until i get the pH i need.

[GusRobin]

Weight this morning is 9 3/8oz. Wont eat until i get the pH i need.

So when i bite the bullet and start doing dry cure, do I need a tool to measure the pH of the sausage? Of if I have this in a humidity and temp controller converted fridge or freezer, is it not needed.

Laying plans on going into dry curing and trying to put together the list of materials. Probably will start pulling the trigger on as soon as I find the right freezer at the right cost. (and can find a space in the garage).

[devo]

Gus this is all you need.

Most people use disposable test strips such as the ones made by: Micro Essential Laboratory, Inc., www.microessentiallab.com®

pH testing strips, pH range: 3.9 - 5.7.

and

pH testing strips, pH range: 4.9 - 6.9.

These two strips will cover the entire range of pH values of fresh materials (meats and fats) and finished sausages. To use, mix 1 part finely chopped meat and 2 parts distilled water, tear off a strip of pH paper, dip into test solution, and match immediately to the color chart. No technical training is necessary. The results may be less accurate than those obtained with a pH meter, but the strips are very inexpensive. They can also be obtained online or at any pet store that sells fish.

[NePaSmoKer]

Weight this morning is 9 3/8oz. Wont eat until i get the pH i need.

So when i bite the bullet and start doing dry cure, do I need a tool to measure the pH of the sausage? Of if I have this in a humidity and temp controller converted fridge or freezer, is it not needed.

Laying plans on going into dry curing and trying to put together the list of materials. Probably will start pulling the trigger on as soon as I find the right freezer at the right cost. (and can find a space in the garage).

Gus

Your facing the same thing i am. Either not the right temp, to much humidity.

You can make dry cured without all the fancy tools but its easier to have the fridge. Dont go with the freezer.

Sams has a nice fridge for under $120. Dont get a mini fridge with the small ice box or waist your $ on a wine cooler.
http://www.samsclub.com/sams/3-2-cu-ft-ge-compact-refrigerator-black/prod1260093.ip?navAction=

As far as humidity in a small fridge you dont need a decicated humidifier. you can use humidity beads OR Crystal unscented cat litter to maintain the R/H.

You will need some basics unless you wanna go all rocket science with it.

1. Temp controller for fridge.
2. Digital hygrometer
3. pH strips (A pH meter can cost from $50 to $400)
4. Hanging fridge temp thermo
5. Some SS hooks
6. Fermentation agents
7. Cure #2 (dont be scared of it)
8. Protein lined casings, hog, sheep or beef casings
9. Good books, tablets for notes, tags for the sausage identity
10. Digital scale for grams

Im sure i left out something

[GusRobin]

Sams has a nice fridge for under $120. Dont get a mini fridge with the small ice box or waist your $ on a wine cooler.
http://www.samsclub.com/sams/3-2-cu-ft-ge-compact-refrigerator-black/prod1260093.ip?navAction=

I have seen some decent used working stand -up freezers in the $125 range. Just missed on a free one. You think I am better off not getting the freezer? Why?

As far as humidity in a small fridge you dont need a dedicated humidifier. you can use humidity beads OR Crystal unscented cat litter to maintain the R/H.

Do you have to measure them? Monitor and replace them? My concern would be screwing it up vs just running a humidifier if it is difficult.

You will need some basics unless you wanna go all rocket science with it.

1. Temp controller for fridge.
2. Digital hygrometer
3. pH strips (A pH meter can cost from $50 to $400)
4. Hanging fridge temp thermo
5. Some SS hooks
6. Fermentation agents
7. Cure #2 (dont be scared of it)
8. Protein lined casings, hog, sheep or beef casings
9. Good books, tablets for notes, tags for the sausage identity
10. Digital scale for grams

Im sure i left out something

I saw your set up with lights for heat. Wouldn't I need that?

[NePaSmoKer]

You need a frost free environment. Frost/freeze will kill the fermentation agent.

On the beads once you put some distilled water on them they will be good for 5-6 days, then you will need to add a touch more water. The humidifier you will need a cool mist ultrasonic that will be controlled by the humidity controller.
Lights i used for the 60-80* fermentation of the meat. Doing this in a fridge, box or wherever will insure good fermentation. Using your smoker you could get some smoke on the casings and the mold would not grow on the casings

[NePaSmoKer]

Gus

I went to Sams. They have this GE with no ice box for $114

[Habanero Smoker]

If you have  a controller, it doesn't matter if it is a freezer or refrigerator. The controller will keep the cabinet at the temperature you set it. If you can get a standup freezer, they are generally cheaper and have more storage area.

[CLAREGO]

good going master rick. maybe some of that penicillin will cure my teeth   :o

[NePaSmoKer]

good going master rick. maybe some of that penicillin will cure my teeth   :o

WOOO HOOO

Master

Thats above certified......right


More mold growth.

[NePaSmoKer]

Is today the day?

(sorry had my flash off)


pH checks at 4.8.....I'M EATIN IT