Spanish Chorizo. I can almost taste the pilsner urquell and tortilla espanola. I read thru Ruhlmans Charcuterie book and Bertolli’s Cooking by Hand to get an idea of what I would need and how to make a successful product. After 4 weeks, they not only look gorgeous, but taste insanely good. The smell of them drying out is reason enough to make it. I advise anyone with any culinary balls to make some and see. Next is spicy soppressata, which is already hanging.
The scary part is the mold growth on the outside. All I ever see is photos of the process of making the forcemeat, stuffing, tying, hanging, etc., and then the next pictures are of a beautiful, finished, washed product. No one ever posts pictures of the moldy sausages at all the stages before washing. That’s the part I want to see, so that when I see that mold on sausages I make, I don’t freak out about it maybe being the wrong kind or whatever. So how about some moldy sausage pictures?
haha well, thats how they looked when they were finished curing. I didnt spray any mold on the casing, so it dried (thankfully) without any mold. Usually people who spray mold on the outside, leave it there (since its edible).