As the Tortilla ingredients included Eggs from our own Chickens, Potatoes and Peppers that we had grown ourselves, and home made Chorizo, you may guess that we can report a success!
Here are some of the finished articles hanging in our kitchen.
Don't be alarmed by the mould, it's good mould and they are supposed to look like that.
We are very pleased with them.
I have read somewhere that we should have weighed them at the start of the process so that we could weigh them again at intervals to see how much the moisture content has reduced.
We shall do that this year because, yes folks, we shall be making more. Probably quite a few more.
The Family were suitably impressed and I can't think of many things that would fill a Stocking quite like a Salami!
For both the Salami and Chorizo we used a ratio of 4 parts Coarse Minced Pork to 1 part Back Fat.
Both were flavoured with Salt, Red Wine, Garlic and Cracked Black Pepper.
The Chorizo got extra flavouring in the form of Paprika, Smoked Paprika and Cayenne Pepper.
For casings we used Beef Middles.
Our Salami and Chorizo are Rustic - just as they should be - but I think we shall try to be a little more refined in cutting up the fat next time. The recipe we used for guidance said the fat should be 'pea sized' - let's just say that some of ours are more Marrowfat than Petit Pois sized.
We also made some Lonzino but this was all gobbled up during our break from Blogging and, unfortunately, we have no photo's.
It was also delicious and something quite different.
We shall make some again this year - I have a note to take pictures this time.