published in 2009-10-17 11:04:00
Isnt it pretty? I've been meaning to have a go at the chorizo for a week or two. The pantry which smelled of fermenting garlic and meat when they were first hung now has a sweet yeasty smell from ...
Isnt it pretty? I've been meaning to have a go at the chorizo for a week or two. The pantry which smelled of fermenting garlic and meat when they were first hung now has a sweet yeasty smell from the carrot and citrus wine that is blurping away in the demi-john. So its all good in there. Its not the smell thats distracting me from the sausage its the fuzz. There's been not much more growth of mould in the last few weeks but I keep reading about the killer sausage (did you know that botulism is actually the latin term for sausage! - its a hard one to get your head around) and the statistic that 25 people died from foodborne botulism in the US last year mainly from home canned goods but you dont read about people freaking out about the dangers of home preserving do you? and 25 in oh what..305 million billion people well that wont even compute sensbly on my desktop calculator!
The risks are there eating homemade salume or charcuterie made without the nitrites but like home birth me thinks that the risks are present but if you follow advice sensibly then the risks are minimised; thats life. So with lots of mental gymnastics about musculoskeletal paralysis behind me and some sensible approaches i peeled off the casing from the sausage and hence with it the fuzz inspected the casing and the sausage for mould penetration and meat spoilage decided that it looked good and that it was completely superficial.
The chorizo texture was moist and crumbly which is so different to the salami which had the same meats just different herbs and spices amazing that it should make such a difference it smelt good (garlicky and sweet) and so I sliced some off inspected it again and threw it in a pan. Botulism bacteria dies at 60 for 10 so frying it in a pan to accompany eggs should nuke any hiding botu bugs. Im such a chicken.
I must say it was the most stressful brunch i have ever had but it tasted great! The 10 cloves of minced garlic came through! and it wasnt to hot and spicy to overwhelm the other flavours.
Taste wise 8/10. Health wise we wait and see but my stomach is feeling a little weird and Im hoping its 100% psychosomatic!
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