RUCA Chorizol 300g
Mixture of additives, condiments and spices, for use in charcuterie, for the preparation of the meat product called “Chorizo”, cured by traditional methods (depending on calibers, climatic conditions and the desired degree of drying, it can be consumed from two weeks of maturation)
INGREDIENTS
Paprika (smoked part), salt, spices (garlic, nutmeg, oregano, pepper), dextrose, dextrin, sodium diphosphate E-450 (stabilizer), sodium ascorbate E-301 ( antioxidant), potassium nitrate E-252 (preservative), carmine E-120 (dye).
INSTRUCTIONS FOR USE
Once the meat has been chopped, it is weighed and a packet of CHORIZOL is added for every 5 kilos of meat along with a little wine, kneading everything well. There is no need to add garlic, since the preparation already contains it; Now, if locally you like Chorizos to have oregano or spicy, add it to your taste.
Once kneaded, press the dough and cover it with a cloth, leaving it for a few hours (6 to 12) in a cool place to rest and start fermentation.
When stuffing, preferably use pork tripe, well cleaned and drained. Stuff the dough tightly, avoiding air gaps. Once stuffed, prick the pieces so that there is no air left.
Hang the strings in a warm place for one or two days to allow them to air and then move them to a cool place with very gentle ventilation until completely cured.
