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hello and welcome to UMAi Salumi
We are going to demonstrate how you can make your own home made Spanish Style Chorizo
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within a masculine bi kids
there's a recipe for pretty standard spanish style chorizo
you will need in addition to those ingredients
an UMAi Salumi Kit
it contains five pieces of the UMAi Dry material and five pieces of the VacMouse
would describe how to use that later but it will replace any need for natural casings
or any of that sort of thing
dry cured sausages are fermented you're going to have to get some culture
to accomplish that
and then
you've got your pork shoulder over here
we've
cut out the coppa muscle in this case
and make sure that it's chilled down very nicely
this cut into one to one and a half inch pieces and again we chill
it down before we get to the next step
it's very important to keep the meat chilled
so that it will grind out cleanly and have good particle definition
this will also enable
the dry
cured sausage to dry much more evenly
we ground the meat using a hand grinder that we had also chilled down
to keep that meat nice and cool
a lot of people want to use a home mixer such as kitchenaid or that sort of thing
just try to keep
cutting pieces nice and cool
now the next step is to add all of the spices
and cure
you want to knead it very thoroughly
until the meat mixture starts to stiffen
you'll be adding in
dessolved
culture
we dissolved it in
warm water to bring it to life
and again repeat the kneading
process
it's not a bad idea to chill down the meat inbetween
mix in the culture as thoroughly as he did the spices and the number two
chiller
the next step is to prepare your my dry material
and make it into casings
and so in order to creates two casings out of one piece of material you need to
make
two seals with
the space in between
if you use a sealer that has a wet function
use the wet function to
create the seal
if you don't have a wet function then seal twice in the same place
and once you
prepared but the seals and quote sufficient
u_n_c_ exercise cleaning
between them
to give you
caissons
this possible answer to
seal in more places like
and creates
three casings
if you prefer narrower
it's all this while the neatest and colin
this uh...
very easy to handle
who might try casing
onto the stuffing martin
and stuff out carefully
so that you can't know air pockets inside the casing
it is a lot more difficult the first time than it appears here
so you see off the end of the casing in using the no vacuum sealer too
dropped that lasted air
and pull the casing down
nicely tight against me tear up
of we've used a piece about the back message here
to help create an air channel there
and that we got them all sealed off
actually in each case the mir fact sealant
severe up close out very well
after seeing them all off uh... retype the end as well
and hung them
environments that was approximately sixty five degrees for seventy two hours
to ferment
they were then placed in the refrigerator on and open wire rack so
that there is there's a commissioner on the whole peace
for three to four weeks
when they drive curing was complete
we took it out and as you can see it was very easy to peel beat my dry
material away from the surface
of this beautiful chap
spanish sensors
and smell the smoke
flavored with very pungent
and gates sliced
into the most beautiful pieces of on its own
built this isn't helpful
we'll see
no no no
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