Meat Recipes

INGREDIENTS:

Per every 1000gr. of meat mass:

Starch .........................................40 g.

Salt…............................................20 g.

602FLAGE.....................................10 g.

603TAFOSF.................................... 6 g.

404PIRASAL……...............................4 g.

501BEDEX Estabilizador………..........4 g.

305ISADEX Flavour ….....................3 g.

309PEPPER EXTRACT..................... 2 g.

ADVISED ELEBORATION PROCEDURE:

The meat mass must be formed by fatless pork meat, and can add pork side (belly) if you like it; then proportions might vary according to preferences. The meat must be between 0 and 2ºC when works start.

1. – Cut the meat pieces into dice of about 6mm before putting it in the Kneading Machine, Then dissolve all ingredients in water (20% of total meat mass) until it becomes a paste, which will be knead along with the meat mass.

2. - Once the mass is compact, leave it for 36 to 48 hrs in the fridge.

3. – After that period, put the mass into tin (moulds) and place the desired adorns, and cook it at 72ºC. The cooking time depends on the boiler type, but we can consider it is 1 hour per kg of every piece..

4. – After boiling, the pieces will be transferred to the fridge, as they can not be taken out of the tins (moulds) until it all is chilled.

REMARKS:

In order to achieve a more intense colour, we can add a minimal dose of 802MORKUISA RED.

Also can use 202 CATAGLON, dose 40gr/Kg, as complete mix.