Talbot
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Chorizo Kit Puzzle...hi all,
tomorrow is the day when i make my first batch of chorizo. i will confess to cheating and have bought a kit. this is where the problems started. my german is only GCSE standard and the curriculum did not cover sausage making! i have three bags.
1. See through and orange - i assume the Chorizo spice mix.
2. A packet of BessaStart - starter culture
3. An unlabelled blue bag with something that feels like salt inside - i assume the nitrite pickling salt.
The relative quantities appear to be
Spice - 15g/KG
Bessa - 0.6g/KG
Salt - 28g/KG
Does this sound right to everyone?
My translation of the process is:
1. Add spice and starter culture to minced meat and mix
2. Add salt
3. Fill casings
4. Ripen according to bessastart instructions.
WOW
Check this out
6- 10 hrs @ 24C 94%RH
36 hrs @ 24C 92%RH
24 hrs @ 22C 90%RH
24hrs @ 20C 88%RH
96hrs @ 18C 86%RH
Not sure i can do this. I was just going to hang it in the loft for a few weeks. Will it be ok?
Any feedback welcome
Cheers
T
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