[FaeFife]

I've just butchered our two pigs and decided to make chorizo. It looks and smells good, I hung it outdoors under  an overhang  on our outhouse. Then this morning I saw a wee Robin having a cheeky look at it!
It never occurred to me that it might attract the attention of Robins, Blue tits and Woodpeckers! I've put them back in the fridge just now but would ideally like to hang them outdoors, has anyone had any avian related problems with their Chorizo?
Or would it be better hung indoors but with less airflow?

[Eve]

You could make a mesh cage to protect the salami's, or maybe some bits of wood or metal with fabric over it.

Our salami's just hang in the loft. 

[MAK]

We made saucisson in March that needed hanging like a salami/chorizo. We have a bird proodf barn but unfortunateley it got warm here in France and we had a lot of flys. So like someone suggested we put all 6 in a wire box. Actually it was our cheese safe that the OH made in the winter. We ended up hanging them inside the cheese safe within a cool and dry spare bedroom. We weighed them until they had dried enough to eat - worked really well except one had an air pocket wihin and that saucissson was nicht geet near the air pocket . 

[FaeFife]

Thanks for the tip. I have made a fine plastic, mesh cage and have the chorizo secure inside. Looking and smelling good!

[MAK]

Can you let us know how long it takes you to get dry Chorizo? We have bought Chorizo that needs cooking - this works well in a Paella - so I'm thinking that we may freeze some Chorizo sausages and hang others when we slaughter our 2 pigs next month.
I should look this up i.e Dried and un-dried (fresh) Chirizo but it would be good to hear if others have any thoughts.

[FaeFife]

This is my first attempt at Chorizo, so it will be trial and error. Any where from a month to three, depending on size, weather and personal preference.
Good luck!