Fermented Sausage

[cdub]

Trying my luck at Fermented Chorizo.
Have done this with natural casings in the wifes cheese cave ended up being a bit dry.
This time they are with Umai bags and left in the fridge. I will see in a couple weeks as they have been in for 2-3 weeks now.
Hopefully pics show up

[Arctic Lake]

Good luck on your endeavour ! I worked in a Dry Cure department for a year or so during my meat career . I don’t know the specifics of it , sweat fermenting rooms, dry aging rooms but most of the products took a long time for optimum curing ,usually 4 weeks ,then the actual drying time some muscle meats 4 to 6 months . They can stretch out much longer that that .
Arctic Lake

[cdub]

Smaller one is now at about 30-35% weight loss.
Nice flavour and texture. Now into a vac bag in the fridge to equalize the moisture.

[Bustercluck]

This interests me. There’s so many things I want to do and so little time.

[IronNoggin]

Looks GREAT!!

[cdub]

No mold either which was nice.
Also have a capicola that has been drying for about 7-8 weeks, and no mold

[Planer99]

Would you mind sharing your recipe?

[cdub]

Per KG Pork
2g Salt
2.5g Cure#2
28g Smoked Paprika
5g Cayenne
2 g Oregano
2g Garlic Granulated
2g Sugar
1.1 g /kg meat Mondo Start water to hydrate
2g Dextrose
Umai Bags
Cold Smoke approx 5hrs
Ferment 24-36hrs at warm room temp
Refrigerate till 30-35% weight loss

[Planer99]

Sounds delicious! Do you get that starter at stuffers?

[cdub]

Yes and the umai bags as well