chorizo turned out too salty

kristje · Post by **kristje** » Sun Apr 08, 2012 19:23

I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.

ssorllih · Post by **ssorllih** » Sun Apr 08, 2012 22:31

If you dried it to a 30% weight loss you would finish with about 4.7% total salt. Certainly within edibility but very salty. Perhaps it is formulated to be consumed in small portions with good cheeses, crusty breads and good wine. I doubt that it was eaten like fresh sausage.