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Mexican Chorizo
We all love a good chorizo

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Mexican Chorizo

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Ingredients

Adjust KG Amounts:
Meat
500gr Pork Belly
500gr Pork Shoulder
Liquits / Ice
50ml Ice Water
50ml White Wine Vinegar
Casing / Skin
1.2m Pork Casing 28-30mm
Herbs & Spices
18gr Table Salt
3gr Course Black Pepper
5gr Smoked Ground Paprika
3gr Ground Cayenne Pepper
2gr Rubbed Oregano
7gr Granulated Garlic

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Features:
    Cuisine:

    The Mexican Chorizo is a true Mexican

    • Amount 1 KG
    • Easy

    Ingredients

    • Meat

    • Liquits / Ice

    • Casing / Skin

    • Herbs & Spices

    Directions

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    Before you start with this recipe you need to do a little preparation.

    To make this sausage you will need the following equipment.

    • Mincer with 8mm plate
    • Large mixing bowl
    • Sausage filler and nozzle

    Preparations

    • Soak casings in luke warm water for 30 minutes
    • Have ice water ready or crushed ice

    TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂

    How to Video

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    Steps

    1
    Done

    Cut Meat

    Cut the meat in to 2-3cm cubes

    2
    Done
    30

    Mix Ingredients

    Add all spices, salt, ice water and vinegar to the meat and mix by hand so all meat is covered with the herbs & spices. Place the mix in the freezer for 30 minutes.

    3
    Done

    Grind the meat

    Grind the meat mix twice through the 8mm mincer plate. No need to mix after grinding the meat.

    4
    Done

    Filling

    Fill the sausage meat in to the pork casing and twist to about 125-130gr (12-14cm) per sausage. Make sure there is no air in them. Should there be air in them use a sausage pricker to let the air out.
    Fill semi firm.

    5
    Done
    15

    Hanging

    Hang them up for about 15 minutes or put them in a place where the excess water can drip off.

    6
    Done

    Storage

    Vacuum seal them or put them in to freezer bags and freeze for later usage.
    In the fridge they hold about 2-3 days maximum.

    Steirerbua

    Still love to make sausages after 40 years and travel with my motorbike to see the world.

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