Hello everyone I thought I would post a pic of the new batch. I made Hot Spanish Chorizo, Finocchiona, and regular Spanish Chorizo.
In the Hot I used Hungarian Hot Paprika and Smoked Paprika ,red chili flakes, and cayenne pepper ,for the Fino I used whole toasted fennel and fennel pollen , and then the UMAI recipe for the regular Spanish chorizo. they all came out great,this is my second batch 16lbs worth , some haven’t reached weight yet I am shooting for about 35% weight loss its been 4 weeks and some of the chubs were right at 35% or real close. I have been getting my spices from Penzey’s spices, check them out real good stuff and you get free shipping with a $30 purchase. and they always throw in a free sample of something. I will post pics of capaocola’s and lomos in a few weeks until then Good Curing everybody !!
Thanks , I used the 1/4 inch grinding die , like you said it is course and provides a good difinition. I also had some pork belly trim that I had from 38 lbs of bacon I did. I ground tha also and used that in my mix , it had some nice white fat .
We’ll my first batch I made last July , I kept the UMAI dry bag on the chubs with my weight /date tag and then vacuumed PAC in food saver bags. I used the last two chubs a chorizo and soppersetti this past Christmas it kept really well, tasted great. As to freezing I have froze Lomo and capacola both in food saver bags and I could not tell any difference in the quality or taste I will try and freeze a chorizo and see how it does. When storing a pice I’m eating on I wrap it in parchment paper and put in a ziplock . Hope this helps this is what’s worked for me.
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