First Chorizo – question

[Jeff Burlington]

I am also doing my first Chorizo (and Sopresatta at the same time). My question is how do I know when it’s ready? firmness? or Weight loss? if weight loss how much?
My weights have already significantly decreased in the 72 hour fermenting period. (one chub went from 620 grams to 550 grams)
Any help would be appreciated. I will start a thread with pictures later!
Cheers