40%+ loss, I am gonna shoot for 45-50% loss. I have never had Spanish Dried Chorizo, no idea what it should taste like. A uniquely tasting salami as I have ever had. Cant even describe the flavor.

The mold is starting on the Chorizo (L) and the Salchichon (C). Sopprasota on right.

I broke down and bought the The Art of Making Fermented Sausages.

Thanks to you both!

Is the spotty coverage an issue?

Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon. I know you all have told me to buy the books, but I am a cheap screw. This is 2000g of salami. I used 10g of dextrose and B-LC-007. "Chamber" is oven, 74°f and a pan of water is best I c...

Not sure why the mold is spotty. Also hoping it is not an issue.

Hopefully OP will not mind me stepping on his thread. I want to make some Spanish Chorizo & Salchichόn. I am having trouble finding info on what the best starter cultures would be to use. I have T-SPX and F-RM-52. I have learned that some are slower acting, and that different times, temperatures and...

Thanks.

Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have ...

I tried a Len Poli recipe. I am gonna say i may have had 20% fat. I kind of figured that was one issue. I am usually on the heavy side of fat when I make sausages. I think I was a little gun shy having had way to much fat in my 1st few Salami attempts. Texture was off for me. A bit firm, as stupid a...

Tried some Bologna with beef & pork. I love store bought bologna, but not a fan of this. I think impossible to get the emulsion the way it should be without buffalo chopper, and following someone else recipe and not knowing how much fat is in commercial product just to hard to know. Way to little fa...

Well, I am not sure what either should taste like as I have never had them. I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot. Research tells me the color is right. It does not have a lot of flavor to me. It also is not what I consider a salami textu...

Now I have never had, nor even heard of a Calabrese salami till about 4 months ago. So I do not know why I am a little disappoint in flavor. It is kind of like a Spicy pepperoni. At least it has that going for it for when I make pizza. https://i.imgur.com/8XbqU52h.jpg https://i.imgur.com/6dh8asah.jpg

Well the natural casing Calabrese is at 41% after 17 days. Seems awful early compared to the UMAi bag salami, but I guess it is 1/3 the size diameter.

I am going to go cut some and try it. If I live I will post some photos in a bit.

Being a wood cooker by nature, curious what wood was used?