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I opened my chorizo 2 days ago. It worked really well, as far as the Umai process is concerned. Went from 659g to 385g, between the 24th and the 9th.
> My recipe is not good enough. Right amount of salt but not enough hot spices (in fact I try to get a chorizo like those I tasted in Spain!)
> Plus salami was fat too lean, not enough “white spots”, so pretty ugly.
> As for the grid it rested on, it was a long lines one, so it marked the salami in a not very appealing way. Next time I’ll keep it on the grid I use for my cheese making, it is called “egg nest” or “polystyrene egg crate”, you’ll see what I mean, and you find it everywhere.
However, I am not bitter, since it is my 1st attempt! I put it sous-vide, and forgot to take a photo. It doesn’t look sexcy anyway! Ha ha! :laugh:
How is it going for you? 😉