Meat Recipes

Chorizo (Spanish spicy sausage)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

Meat Mass Composition:

Pork Belly ................................ 60 to 65%

2nd Class Lean Meat .............. 40 to 35%

1012 Chorizo  Condimento .... 50gr/Kg of Meat Mass

Water .................................... 100gr/Kg of Meat Mass

ADVISED ELEBORATION PROCEDURE:

1.     The temperature of the meat must be between 0º and 2ºC. The size of the minced meat may range from 6 to 8mm, depending on the size of the casing.

2.     The additive 1012 Chorizo will be solved on the quantity of water we are going to add to the meat mass.

3.     The minced meat will be placed on the kneading machine.

4.     The water -where additive 1012 Chorizo has been solved- will be added to the meat mass being kneaded on the machine.

5.     The kneading machine will be working until the mass gets homogeneous texture and appearance. (the period of function time depends on the machine features)

6.     Once the meat mass has been kneaded, the Chorizo mass will be left to repose for 24 or 36 hours.

7.     After reposing, the meat mass will be crammed in Natural Casing size 36/38mm (usually pork intestine). Usual length is around 40cm.

8.       Once the Chorizos have been formed, leave them hanged in order to loose the excess of humidity (until it can be cut with a knife without loosing its shape), this can be done with hot or cold air. If it is done with hot air it must be left on the fridge to recover a cold temperature (12 hours).

9.       If the product is not meant to be sold while fresh, we will proceed to the final curing phase; it will be left to dry at a temperature between 12 and 15 ºC and an average humidity level of 78Hg. (+/-2Hg.)

10.   The time of the curing phase depends on the actual size of the casing and the density of the stuff; but anyway it lays between 30 and 45 days. Some white flora may appear on the external surface of the casing. This is appreciated by someconnoisseurs, but it may be misinterpreted in markets places where chorizo is a novelty. Anyway, Chorizo is usually peeled off before eaten.

REMARKS:    

In order to achieve a more intense colour and avoid extra drying we can add about 10 gr of 308 SWEET PAPRIKA OIL.

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