Kimchi Fermented Chorizo Salami

After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from Cookblog, I thought I'd give it another go and see what kind of mess I can make.

Here's the recipe:

5lbs ground pork -This time I used

2lbs of premade chorizo sausage and

2lbs of premade hot italian sausage and

1lb of ground pork (70:30 ratio )

55 grams kosher salt

10 grams instacure #2 ( long term cure/not "pink salt" )

1/3 cup water

10 grams ground black pepper

10 grams fresh crushed garlic

20 grams cayenne pepper

20 grams pasillo pepper

20 grams hot smoked spanish paprika

20 grams dextrose

4 tablespoons "Kimchi Juice"

Here is another batch of kimchi I worked up just for this salami.  Instead of adding daikon or carrots, I added slivers of jalapeno for a bit of a kick.  This alone is worth the price of admission.

Here are the ingredients ready to be mixed. Italian sausage on left, chorizo on right, ground pork underneath

I couldn't resist adding a pic of the nugget, back on the job helping me ( mostly by just being cute, but she cranked a few out on the stuffer )

Here are the fresh salami's, all ready to hang for 3 weeks or so.

Here they are hanging in the mancave for about 3 weeks until they lose about 60% of their weight ( Amy likes them harder and drier than I do, so that's what she gets )

Here they are, cut and ready to enjoy with a great Oregon Pinot Noir from my friend Vincent at Vincent Wine Company

Great deep "chorizo-ish" flavor and lots of good heat with nice porky taste.

And finally.. here's a shot of my newest boozey concoction: Kumquat/Thyme Liqueur

1 gallon Vodka ( or grain alcohol if you prefer)

4lbs of kumquats, seeds and button ends removed

1.5-2 cups sugar(make simple syrup)

let sit for 3-4 weeks, strain and bottle.

Enjoy!