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  1. harleykids

    Curing chamber design features

    Sounds like a greats chamber! Keep us posted on what you put into it, and what you take out of it!
  2. harleykids

    Chorizo de la Vera

    They are looking good! Mold is coming along nicely! The only spots where there is no mold is where a chunk of fat is against the hog casing. Funny! These spots are filling in with mold, but very slowly. Not sure why. I used hog casings on these, versus the beef middle casings on my...
  3. 20160117_205711.jpg

    20160117_205711.jpg

    • harleykids
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    • Album: Chorizo de la Vera
  4. harleykids

    Preserving the white mold on sausages after drying

    Atomic, What kind of casings exhibit this? Natural casings like hog or beef, or are you using a fiberous or man made case? Just a thought.... Jason
  5. harleykids

    Preserving the white mold on sausages after drying

    I should have been more specific, I only keep them in a ziplock bag when I am going to eat them within a day or so. I vacpak everything and put it in the fridge for storage if I am not going to eat it within a day or so. So the mold looks perfect/normal, unless I vacpak it.  Then my ridges cut...
  6. harleykids

    Preserving the white mold on sausages after drying

    My mold seems to stay perfect when I just ziplock bag it, but as soon as I vacpak it simply smashes the delicate mold against the casing, and even a soft casing has ridges that cut right thru the mold and show up.  I think it is simply due to the vacuum pulled inside the bag, no way to stop it. ...
  7. Curing chamber design features

    Curing chamber design features

  8. harleykids

    Curing chamber design features

    I was reading some posts on curing chamber, and most have the vent (exhaust) at the top of the chamber, and the intake at the bottom of the chamber. I think this is the general consensus. But when I built my chamber I purposely built the intake at the top of the chamber, and the exhaust at the...
  9. 20160107_204252_resized_1.jpg

    20160107_204252_resized_1.jpg

    • harleykids
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    • Album: Curing chamber design features
  10. harleykids

    Chorizo de la Vera

    Thanks! Mee too Atomic! I will keep you posted!
  11. harleykids

    Chorizo de la Vera

  12. 20160107_182023_resized_1.jpg

    20160107_182023_resized_1.jpg

    • harleykids
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    • Album: Chorizo de la Vera
  13. harleykids

    Chorizo de la Vera

    Thanks DirtSailor and Smokin Monkey! Atomic, I fermented at 19 deg C because I still had three sopressatta's in the chamber drying, and I didn't want to raise the temp too much.  So I compromised a little and fermented at 66 deg F (19C) instead of 68 deg F (20C).  Figured two degrees lower...
  14. harleykids

    Chorizo de la Vera

    I used 35mm hog casings on these, and am curious to see how the casings come out. Definitely more delicate than the beef middles I used in my sopressatta, and more of a distinct barn yard smell. After thoroughly cleaning these casings, I soaked them for 2 hours in water that I added two...
  15. harleykids

    Chorizo de la Vera

  16. 20160106_120624_resized.jpg

    20160106_120624_resized.jpg

    • harleykids
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    • Album: Chorizo de la Vera
  17. Chorizo de la Vera

    Chorizo de la Vera

  18. harleykids

    Chorizo de la Vera

    Made my first batch of Spanish Chorizo last night, calling it "Chorizo De la Vera" since I used only pimenton from the De la Vera region in Spain. As usual, I didn't follow any specific recipe, rather made up my own after reading a ton of other recipes. These have Pimenton De la Vera (sweet...
  19. 20160106_120633_resized.jpg

    20160106_120633_resized.jpg

    • harleykids
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    • Album: Chorizo de la Vera
  20. harleykids

    Horse casings

    Should be fairly close to beef middle or beef end caps I would think. Thicker just means more drying time, and that's not a bad thing! Keep your humidity at least 80% and you should be in great shape!
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