Pass the meats and pork fat through a picar machine with medium disc.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to do San Juan chorizo: |
| 2 k meat vaccine 1 k pork 1 k toucine of pork 1 natural pepper fruit 1 Cabaeza de garje salt to taste 500 cc. OF WATER |
Ingredients to do San Juan chorizo:
2. Chop only once.
3. Put the salt and all the species in a bowl and add the wine, mix well and then pour everything on the minced meat.
4. Mix and knead vigorously so that everything is well integrated.
5. The mass must acquire a pasty consistency.
6. This is achieved with one or two minutes of kneading, and it is important that the meats are very cold.
7. Embutido: To the choppy machine, the blade and the disc is removed.
8. In its place a nozzle is placed to save and the pork gut is inserted.
9. the machine is filled with the dough and it is angry by filling the gut.
10. Once this is done, the sausages of the size you want will be tied.
11. click them with a needle to remove air if there were.
12. Save the refrigerator if they were consumed in two or three days.
13. In Frezzer A -18º C they can be kept for six months.
14. They are roasted on grilles on embers, over low heat so that they do not take away, turning them so that they have a couple cooking.
15. They must be cooked golden but not dry inside.
