It's been a week since I first cut into the chorizo. I left the rest to continue dry curing and what a difference a week makes.
The texture is now perfect. As it has dried, it has intensified and darkened in color, and has a melting meatiness that is beyond delicious. Just compare the photo above to the one from last week below.
Last week, my chorizo on the left, Palacios on the right.
Now it's time to pull the rest of my sausages out of the meat fridge, wrap it tightly and store in my regular fridge. I'm gonna need to look up chorizo recipes, I've got a lot to use. Fortunately, dry cured sausage has a long shelf life. It's not called meat preservation for nothing.
