DIY Chorizo Storage?

swain90 · 26 Jul 2016 at 07:50

Hi All,

My partner got me a Chorizo making kit for my birthday, with moving house etc... we've not really had chance to look into it.

Anyways...the kit will make 12 sausages, the problem I have is how do I hang them?

The instructions say that they must be in a dry place etc... etc... but I don't really want to just leave them on a plate. I was wondering if anyone knew of a small hanging kit you could get, or if anyone's done this before, how did you do it?

Cheers

Swain90

peterwalkley · 26 Jul 2016 at 09:01

String / twist ties and a coat hanger ?

FrenchTart · 26 Jul 2016 at 09:22

Butchers string is very cheap. Combination of that and coat hangers ftw.

PlacidCasual · 26 Jul 2016 at 09:39

Is this air dried Chorizo, Spanish style like salami? Or is this Mexican style like sausages?

I have made air dried chorizo and you can't just hang them anywhere, it's a bit involved you are aiming for but will never quite achieve a cool environment, with moderate levels of humidity. String is fine for hanging them and I hung mine in a fridge that had been turned off with the door just ajar in a cool utility room. They turned out ok but the lactose tang was a little strong.

If it's for making sausages then you can be much more tolerant as you won't hang them long before eating and a fridge isn't going to have chance to dry them out too quickly before you eat.

CHokKA · 26 Jul 2016 at 11:41

Get yourself a biltong box! You can dry your Chorizo in there with the fan on and light unplugged, and then once you're done you can make yourself some biltong as well!

https://www.billiesandtong.com/collections/biltong-boxes

FrenchTart · 26 Jul 2016 at 11:49

As PC has said, for the majority of salumi you'll want a high RH so a biltong box even with the light unplugged might be a bit too dry.

CHokKA · 26 Jul 2016 at 11:57

FrenchTart said:
As PC has said, for the majority of salumi you'll want a high RH so a biltong box even with the light unplugged might be a bit too dry.

Maybe fan off in warm weather, and on during the day or overnight when it gets cooler? Some of those biltong boxes have temperature controls on as well so that might work

DcD · 26 Jul 2016 at 12:21

Second hand wine cooler with a fan on the back. Upgrade to a better PC fan, the 80mm ones usually fit. Then, a tray of wet sea salt keeps the humidity steady.

There's a great charcuterie thread already on La Cuisine that will provide great advice.

Illgresi · 26 Jul 2016 at 13:05

...is also the title of a Spanish porn film.

swain90 · 26 Jul 2016 at 13:10

This is what I have;
http://www.notonthehighstreet.com/designasausage/product/chorizo-sausage-making-kit

I was wanting something like what's in the photo as I'm not quite sure where to hang my dangley sausage from

The kit recommends a couple of weeks for them to dry

FrenchTart · 26 Jul 2016 at 13:55

CHokKA said:
Maybe fan off in warm weather, and on during the day or overnight when it gets cooler? Some of those biltong boxes have temperature controls on as well so that might work

Could work, maybe

If you had it in a cellar it'd be okay..though you'd probably not need the box either then.

PlacidCasual · 26 Jul 2016 at 15:11

I am in no way trying to be rude. But the description for that kit sounds absurdly simplistic. I'm sure there will be more to in in the instructions.

Air drying is moderately tricky and rapid over drying is an easy mistake to make. The problem is the exterior dries and becomes impermeable and the inside rots. What you actually need is a slow process of dehydration. Typically around 70% relative humidity. When you make the chorizo you allow a warm phase for lactic acid producing bacteria to reproduce (in you kitchen) then a cool moderately humid phase for the moisture to escape. You typically want about 30% weight loss in this period. Sausagemaking.org.uk and Wechenfelder both have forums with loads of advice.

Air dried sausages run the risk of botulism which can be fatal. The kit should include nitrites (sometimes called prague powders) to prevent this.

It's very rewarding but a little control is needed otherwise you could spoil a fun activity.