Homemade Sausage Making

A traditional Spanish Chorizo at around 32% loss (seems to be the right feel for me). Having used quality Spanish hot and sweet Pimentón really made a difference. I didn’t have a 8mm plate at the time so I went with 10mm and some hand diced. I’m going to vac the rest and see what happens in a couple of months.

https://imgur.com/a/SiEIlhN

https://imgur.com/a/oKXDnBF

Ed, both the chorizo and pepperoni look good. I'm impressed as to how evenly they are drying. And I agree that you can leave a bit longer to dry. How long were they drying? And the sausage in the first pic does not look like chorizo, is that supposed to be the same product?

Can you post the actual pics rather than links? From the View menu in Imgur, copy and paste the BBcode link.

Thanks the beauty from “working from home” is I can watch them like a hawk. The first pic is the chorizo. This was one of the first I made when I started back into making dry sausage so I didn’t make any notes. I am going to say 5-6 weeks? Today’s project is to figure out how to fix the pics.