Semi-cured sausage?

[Fingers]

Cheers Phil

In that case I think I am getting the right bind.

Much more experimentation my end.

If I was to shorten the drying time what is the min to make cure#1 safe to consume? If not using cure#1 what's the max you would let it dry, 2 or 3 days be ok at under 10deg?

[wheels]

Some would say that you can make it without Cure #1; I'm not one of them. If I was making it without cure, I'd treat it as a fresh sausage. So yes, 2 to 3 days would be fine.

But, you shouldn't have to do that. We're missing something here. You posted the ingredients...

Salt---------------- 2.3%
Cure#1------------ 0.25
Sugar-------------- 0.30
Paprika------------ 3.15
Chilli powder----- 0.25
Fresh Garlic------ 1.00
Oregano ---------- 0.20
Dry white wine--- 2.50

...but maybe we need to look further:

What meat did you use: level of fat etc? What was your exact method?

Phil

[Fingers]

Just used shoulder. Once through an 8mm. A good mix and kneeding, into the hog skins. Hung for two weeks at temps between 1 and 10deg.

When I made this mix minus the cure#1 to use as fresh chorizo they tasted nice, loads of flavour. I thought that maturing them would only improve this. But in stead seems to have been over powered by that cured meat flavour. If you know what I meen by that cured flavour.

It was neither cured nor fresh, I think a shorter dry time might be the go. Say 3-4 days without cure#1, I think that the salt lost its seasoning flavour and produced a un seasoned product.