Receta completa de chorizos secos - FACIL de hacer

Welcome to the video on how to make chorizos.

Introduce the ingredients and the process.

Start by cutting the pork into smaller pieces for grinding.

Demonstrate how to debone the pork leg for ham.

Show the process of cutting the meat into smaller cubes for easier grinding.

Use an electric meat grinder to grind the meat.

Measure out the spices using a scale: 4 grams of black pepper per kilo of meat, 4 grams of ají molido per kilo, 19 grams of salt per kilo, and 4 grams of pimentón dulce per kilo.

For 20 kilos of meat, add 80 grams of black pepper, 80 grams of ají molido, 320 grams of salt, and 80 grams of pimentón dulce.

Add chopped garlic and red wine to the mixture.

Mix all ingredients thoroughly.

Stuff the mixture into casings to form chorizos.

Hang the chorizos to dry for 18 days in a cool, dry place.

Equipment Needed

Spice Level:

Dietary

Allergens