My first attempt at fermented sausage: chorizo castellano. The sausages have been drying for ten days now and at this weigh-in, have lost 15 – 20% of their original weight. The pieces of fat have started to stand proud in the casing as the meat dries out. The chorizo will be ready to eat when they reach the 30% mark or so.
This has definitely been a learning experience and I look forward to my next attempt at fermented sausage.