Beef meat: 60kg
Bovine fat: 15kg
Pork Fat: 10kg
Pork cuts: 10kg
ADDITIVES FOR 100 KG OF MIXTURE
Longaniza and chorizo colorado Additive Mixture: 6kg
Soy Flour: 2kg
PROCESS OF ELABORATION
Chop the meat and bacon or dewlap, previously cooled, using the 8 to 10mm disc. It is necessary to regularly check the blade edge. The pre-mixed additives may be added when the mincing process ends in order to facilitate the mixing.
Mix well enough without forming a paste so as not to affect the color and the final appearance. Add the dried emulsifier in the last rounds of mixing.
Stuff with enough pressure so that the chorizo does not wrinkle once aged. It is important not to leave air voids. The funnel should be as large as possible so as to facilitate the exit of the paste. In order to intensify the color, a little bit of coloring can be added in the water where the casings are soaked.
They are placed in the stove for 24 hours at a temperature of 28°C and with a humidity of 80%. They can be smoked during the last 12 hours if desired. When this process ends, they are aged at a temperature of 15°C and 75% humidity until its sale.