My smaller chorizo was about 7 weeks the slightly larger took about 9 weeks. My capicolla is about 11 weeks and still drying, about 8% more to go. I vac packed chorizo for a couple weeks to equalize moisture and it turned out great.
HuntingBC Champ
My smaller chorizo was about 7 weeks the slightly larger took about 9 weeks. My capicolla is about 11 weeks and still drying, about 8% more to go. I vac packed chorizo for a couple weeks to equalize moisture and it turned out great.
HuntingBC Champ
Capicola is now done fermenting. I vac packed it in the fridge for a couple weeks to equalize the moisture. Small taste so far was good, lots of flavor and some heat.
A Salt Weapon
Looks Damn Fine!!!
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
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