Chorizo Maison : La recette pas à pas | Facile et Délicieux

Hello everyone ! Today, we're meeting for a recipe that will take you on a journey: homemade chorizo! And yes, you heard correctly, we're going to do it together, from start to finish, even the spices. It's easier than you think, and the taste... incomparable! So, if you are ready to amaze your taste buds, subscribe to the channel and give a thumbs up so you don't miss this exceptional recipe. Let's go ! -------------------------------------------------- ---------------------------- Recipe for 4 chorizos measuring 25 cm and 6 cm in diameter. 1.5kg of lean pork 300g barrier fat 5.5g Vera pepper 5.5g Espelette pepper 3.6g white pepper 45g fine salt 2 g ground cumin 11g sweet paprika For spicy chorizo, use spicy papika instead of mild. Natural casing: Gros de Bœuf ø 55/60 https://www.bertboyaux.com/boyaux-nat... The full recipe here: -------------------------------------------------- ---------------------------- Materials used Meat grinder: https://s.vevor.com/bfQ5Qp Sausage stuffer: https://s.vevor.com/bfQZlh Cutting board Knife Place for steaming: 48h 22 at 25°C and +75% humidity Place for drying: +/- 1 month, 12°C and 70 to 75% humidity -------------------------------------------------- ---------------------------- Chapters 00:00 Intro 00:20 Preparing the meat 00:46 spices 01:30 Preparation of the hoses 02:02 Embossing 04:20 Steaming 04:50 Drying 05:15 Tasting -------------------------------------------------- ---------------------------- For any contact please send me an e-mail to [email protected] To find out more about us, find us on our Blog: https://gourmolos.com/ Good viewing