Adventures in Charcuterie Part 3
Posted on Tuesday, December 1, 2009 at 11:00 amCategory: Recipes
A small two-fold victory to celebrate this fine December morning.
First of all, this blog is still here. Obviously. The upgrade to Wordpress whatever-it-is actually worked. I’d like to thank my webhost for their help in doing this, but I can’t because they were very little use whatsoever and I had to work it out for myself.
Which really, really hurt.
The other minor success is that the chorizo (see passem) have gone white!
Maturing Chorizo
This covering is a good thing to happen as it means that acidophilus are beavering away and doing what they should, converting sugars to lactic acid and generally “curing” the sausages. That isn’t mould; rather, it is colonies of friendly bacteria coming out to say “Hello.”
The chorizo are starting to dry out. I’ll give it a couple more weeks and then I’ll take my life in my hands an eat some.
BTW this not just incestuous backscratching. 
December 1st, 2009 13:18
December 1st, 2009 15:07
Don’t think that you’re getting away without trying some….
December 1st, 2009 22:05
Congratulations, Jon, on your overwhelming successes!
Although perhaps when you proffer your chorizo for actual eating, you might avoid unnecessary scares with explanatory stickers. Or you could just camouflage them in baked beans…
Is this covering the same busy busy covering one finds on goat cheese and the like?
December 3rd, 2009 21:51
Hi Dolores – yes, it is one and the same, I believe. Cheese cures in much the same way as meat.
I’ve got my eye on a ham sack for Christmas.
December 4th, 2009 00:00
Those chorizo look great…you encourage me to try the recipe I have.