Sanjuanino chorizo recipe

Ingredients to make chorizo sanjuanino:

• 2k beef
• 1 k pork meat
• 1 k pork bacon
• 1 natural pepper fruit
• 1 head of garlic
• salt to taste
• Of water

How to make san juanino chorizo:

1. Pass the meat and pork fat through a mincing machine with a medium disc
2. Chop once.
3. Put the salt and all the spices in a container and add the wine, mix well and then pour everything over the minced meat.
4. Mix and knead vigorously so that everything is well integrated.
5. The dough should acquire a pasty consistency
6. This is achieved with one or two minutes of kneading, and it is important that the meats are very cold.
7. Sausage: the mincing machine, the blade and disc are removed.
8. In its place, a stuffing nozzle is placed and the pork casing is inserted into it.
9. The machine is being filled with the dough and it is filling the casing.
10. Once this is done, the chorizos of the desired size will be tied.
11. Prick them with a needle in order to eliminate air, if any.
12. Store in refrigerator if consumed in two or three days.
13. In a freezer at -18º c they can be kept for six months.
14. They are roasted on the grill over hot coals, over a low heat so that they do not get snatched, turning them so that they have an even cooking.
15. They should be cooked with a golden appearance but not dry inside.