My PID is in the shop for my Bradley so im doing some dry cure.
This is 5 lbs of spanish chorizo.
Dry items for the chorizo.
Top left
Kosher salt
Below
Cure 2
Top center
Smoked hot spanish paprika
Below
Cayenne
Top right
Ancho chili
Below
Garlic
Not pictured is 1 T powdered Dextrose
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch.jpg)
1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch3.jpg)
Mix the cure #2 with the kosher and dextrose. Mix well to incorporate
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch1.jpg)
The Bactoferm will eat the dextrose thus causing Lactic Acid
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcshch2.jpg)
5 lbs of pork cubed.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch4.jpg)
Add the Kosher, cure, dextrose mix to the cubed pork before grinding.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch5.jpg)
Now add the rest of the dry. The Bactoferm water will be added last. Mix well.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch6.jpg)
Hog casing rounds.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch7.jpg)
Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dcsch8.jpg)
Should be done in about 25 days. I poked the casings to help dry.