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.
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2 comments:

  1. Anonymous28 September 2010 at 1:56 am

    That looks gorgeous!! Congratulations!!
    Chloë

    ReplyDelete
  2. Mickle in NZ29 September 2010 at 1:19 am

    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.

    ReplyDelete

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