While my first attempt at Mexican-style chorizo was not entirely successful, their texture and flavour have vastly improved after being dried in the fridge overnight.

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Tonight, I’m going to be trying out a new recipe for Mexican-style Chorizo sausage. It includes Ancho and Chipotle chillis, and tequila.

Stay tuned…

I’m slowly refining the Spicy Italian Sausage recipe from Charcuterie.

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Mineral salt 451, or sodium tripolyphosphate, is an additive used in food production to increase water retention.

That’s right – they charge by weight, and then make sure as much of what they sell you as possible is water.
Fucking. Water.

This means less flavour, and a rather unpleasant mouth-feel (read: soggy smallgoods).

Some pictures of the curing process for Pyjama Party bacon.

[Show as slideshow]

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A couple of months, back, I made my first-ever batch of sausages.

They weren’t perfect (too much chilli and, due to smear, the texture left a lot to be desired), but they were pretty damn delicious.
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I reworked the sugar-to-salt ratio for the Molly and PJ curing mixtures, and cut the curing time by a day and a half.
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