The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chorizo Taste and Storage Questions – need help! › Chorizo Taste and Storage Questions – need help!
I have just prepared my second batch of chorizo. I used a cheap pork butt for the first batch and it came out delicious. This time I’m using an organically raised pig’s pork shoulder.
FYI: The 50mm casings hold close to 45g (1.6oz) per inch. This is accurate enough so I now know what length to cut the Umai casing before sliding over the stuffing tube. I tried for eight chubbs for a five pound batch; about 48” + 2” / chubb for sealing ties = 64”. Fewer(longer) chubbs uses less.