IMHO - i do not know your whole process of making that chorizo but by your description and pictures can think about couple reasons. Firstly - case hardening - my explanation below. Secondly - fat smearing - possible but I can not say it for sure because do not know meat/fat temperatures during proc...

Ed, this is definitely a dry sausage (at least with this recipe/method.) It's not cooked at all, which I think most semi-dry ones are.... Bob, it looked good, it smelled.....odd? I could not get past the somewhat squishy mouthfeel, even with the piece I re-hung that got much firmer. The mouthfeel wa...

To get a clear picture did you take notes of your quantities, temps times during each phase? Someone more experienced can chime in but 7.0 sounds like fresh raw pork. I followed this recipe to the tee ( https://www.meatsandsausages.com/sausage-recipes/fermented/spanish/chorizo-asturiano ) minus the...

Just checking in to see if anyone has some thoughts on this one, and where I might focus on the process for mistakes/improvement based on the result. I still think the 7.0 pH reading I got was crazy, but I calibrated the meter three times just to be sure (and measured in four spots.) Since I'll neve...

I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to the...

For me, I can't see any flaws. It looks delicious. I really have to make some movement on getting the curing chamber in gear. Still using it as a lagering fridge Thanks! Just happy it wasn't grey and putrid inside! :) My curing chamber is repurposed home-brew gear, too. I got out of the brewing gam...

So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the ...

You will be happy with the Apera. I've had mine now for 3 years and it's still performing well. None of my previous electrodes lasted that long. I also have an additional electrode for measuring pH in wine. Testing pH and understanding its role in meat and fermenting sausage is so important in achi...

Looks like things are unfolding as they should. Are you getting any ammonia smell from your chamber? Thanks, I'm happy with progress so far. I didn't get any ammonia smell until I loaded my Lomo and Pancetta into the chamber (at week 3 for the coppa), but it only lasted a day or so. I still have th...

My awesome in-laws got me an Apera PH60S meter for Christmas. It won't make me any better at knowing exactly what I'm doing yet, but at least I can measure pH and track progress through the various steps now. :) Planning to try a Finnochiona for my first salami once I clear out some room in my littl...

Ok, I missed last week's update....kinda on purpose since the coppa don't really look any different. Just a lovely white, and a bit lighter. :) The two pieces have lost 20% and 22% of their weight so far on day 28. I'm guessing in the neighborhood of 6-8 weeks to go..... https://live.staticflickr.co...

To be honest I think you are worrying too much. It wont really get firm until a 40-45% loss. If you have not calibrated your hygrometer...you should, they can be off quite a bit. Thanks, Bob. I have tested the hygrometer previously for accuracy, and it was +/-2%, but that was quite some time ago. Y...

Here's a bigger picture of just the chorizo that I took just now.....

My guess is humidity too low or you either smeared or you have case hardening or both, like mine. A pic is worth a thousand words. Thanks, bluc, I appreciate your input! I've been watching the humidity like a hawk, and while it ranges up and down as the fridge warms and cools, the average has proba...

Hey, all. Hope everyone is getting ready for whatever holiday they celebrate! I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful mol...