INGREDIENTS
- – Lean meat 0.75 kg.
- – Bacon 0.125 kg.
- – Weighs 0.125 kg.
- – Sal 18 g.
- – Floor black pepper 2 g.
- – Oregano 1 g.
- – Floor chili pepper 2 g or cayenne chili pepper 4 g (just for spicy cayenne).
- – Nutmeg 1 g.
- – 1/2 cloves of garlic.
- – Paprika 15 g (just for spiciness).
- – Cinzano 0.1 L.
- – Chilly water 0.1 L.
- – Tripa chinesca c/n.
- – Stabilizer 0.5 g (elective).
- Provençal with lemon and salt:
- – Clear and leafless parsley 40 g.
- – Peeled garlic 2 cloves.
- – Impartial oil 75 cc.
- – Olive oil 75 cc.
- – Lemon with salt 1/2.
- Tangerine Creole:
- – 1/2 pink bell pepper in brunoise.
- – 1/2 inexperienced bell pepper in brunoise.
- – 1/2 yellow bell pepper in bruunoise.
- – 1 pink onion in brunoise.
- – 2 seedless plum tomatoes in brunoise.
- – The juice of a lacto-fermented mandarin.
- – Apple cider vinegar 30 cc.
- – Impartial oil 100 cc.
- – Advantageous salt 5 g.
Creole and spicy Cajun chorizo
PROCEDURE:
1. Hydrate the stomach a minimum of 1 hour earlier than (if in a single day, higher) in chilly water and a splash of alcohol vinegar. Wash inside earlier than use
2. Chop the meat and bacon, alternating them in order that they combine.
3. Make a garlic paste with a part of the salt.
4. Combine all of the spices along with the liquids.
5. Add to the meat and blend by beating it.
6. Add the stabilizer as soon as there isn’t a extra free liquid within the preparation.
7. Stuff attempting to depart as little air as attainable contained in the casing.
8. Tie and cling within the chamber for 2 days (the gut dries just a little and the mass inside turns into compacted). After two days, cowl with a bag, in any other case the intestine would overdry.
Commentary: Hanging the chamber for 2 days works to pay attention the flavors of the spices extra and by compacting the dough extra and drying out the skin just a little, the chorizo reacts higher to cooking.
