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.
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.
HuntingBC Champ
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