Monday, 27 September 2010

Home-made chorizo

We sampled the first of our chorizo from our free-range Berkshire pig yesterday.Sliced and fried. With a fried egg.
Delicious! Not as hot as I thought it would be, but still very tasty.
We are still alive - no botulism, etc. So we must have done it right. :)

As long as you get the amount of salt right, you should have no problems. 2-3% of salt. (We added 2% salt.) The sausage mixture was about 70% lean meat and 30% fat. Then you add spices of your choice. We added garlic, smoked paprika, black pepper, chilli, etc.

Then dry at a cool and slightly humid place until the chorizo feels firm.The white spots on the chorizo are not mould, but salt residue from the brine we brushed them with.


Anonymous said...

That looks gorgeous!! Congratulations!!

Mickle in NZ said...

They look way better than the super-expensive imported ones you can buy - and you know exactly what is in them. Do enjoy some more with your own lovely eggs - I will relish the photos.