Wow your family and friends (and yourself) with delicious home made chorizo!
Jenny takes you through the steps of making a chorizo from sourcing meat and flavouring the stuffing, to fermentation and curing. An ideal way to turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. And the result is cheaper and usually far tastier than those bought from supermarkets!
We will look at the different types of casing for the chorizo, different ways and equipment used to stuff your casings, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively, and how to cure your product at home without it going mouldy or the skin drying out. We will use meat from one of our member's organic pigs and aim for you to make 3 chorizo to take home for curing. These will be ready to eat within just 3 weeks.
This workshop is designed to give you the knowledge and confidence to make much more at home with less than £20 worth of equipment.
All the above can easily be switched from chorizo to salami simply by using a different ferment, as Jenny will explain.
