Chorizo

Ingredient	Grams
Pork shoulder	2170
Back fat	230
Salt	44
Cure #2	6
Sugar	15
garlic	20
Pimenton de la Vera	60

The basic recipe is very similar to the saucisson that I made previously. But the substitution of the black pepper for a large quantity of Pimenton changes the taste and texture completely. The sausages cured very differently as well with the appearance of different colonies of mould cultures, which I put down to the different spice. After the chorizo I went back to making another batch of saucisson and reproduced the results of that first batch, so I am quite confident that it is the change of ingredients which change the cure, rather than the environment.

The taste and texture of the finished product was very familiar as chorizo. Which is to say, delicious!

Saucisson Sec

Ingredient	Grams
Pork shoulder	2000
Back fat	230
Salt	40
Cure #2	6
Sugar	15
Black Pepper	10
Garlic	20

In the winter months, the cupboard under the stairs of my home has the right temperature and humidity to cure meat. My first experiment was to to make saucisson, a long time favourite from trips to France and more recently the local supermarket.

The sausages take about 3 weeks to cure. After the first week, the area is filled with an amazing aroma of garlic and the microbes busy working their magic. It's a delight to open the curing cupboard and see the characteristic white fuzz growing on the sausages, helping to cure the meat and work out the moisture.

The finished saucisson is a delight on the eye, to slice and to eat.