CHORIZOS PICANTES. LA RECETA PERFECTA

The best recipe for SPICY CHORIZO 🌶️🔥! 🌶️🔥 Today we're making mini spicy "deviled" chorizo, a perfect recipe to make your sausages stand out and add more spice to any barbecue. In this video, I'll show you step-by-step how to make spicy mini chorizo ​​with a balanced mix of meat and fat, the correct use of spices, and a spiciness scale so you can adjust the intensity to your liking. We'll also look at two ways to finish them: fresh or precooked and smoked, explaining which might be more convenient depending on your production or sales methods. If you love charcuterie, want to improve your sausages, or are looking for different product ideas for your business, this recipe will be very useful. 📝 Recipe for Spicy Mini Chorizo ​​Sausages (1 kg) 🐖 Raw Materials • 700 g pork shoulder • 300 g pork belly Recommended Grind: • 6 mm (finer texture) • 8 mm if selling fresh 🧂 Additives and Base (per kg of mixture) • 18 g salt • 2.5 g curing salt #1 • 3 g tripolyphosphate • 0.5 g erythorbate • 3 g sugar 🌿 Base Spices • 2 g black pepper • 3 g garlic powder • 1 g cumin • 2 g dried parsley • 1 g coriander seed • 0.5 g nutmeg 🔥 Heat Scale Level 🌶️ Mild (Cayenne pepper 3 g + Sweet paprika 7 g) g) 🌶️🌶️ Spicy (6g cayenne pepper + 4g sweet paprika) 🌶️🌶️🌶️ Very spicy (10g cayenne pepper) 🌭 Casing • Natural pork casing, 30/33 caliber Optional: • Color the casing with annatto or turmeric ⚙️ Summary of Process 1. Keep meat and fat very cold (below 4°C). 2. Grind meat and bacon. 3. Mix with salt, additives, and spices until a homogeneous, sticky paste forms. 4. Optional: Let rest for 12–24 hours in the refrigerator. 5. Stuff into 30/33 caliber casings. 6. Tie into mini sausages or pearls (strings of approximately 20 units). 🎖️ Finishing (two options) 1️⃣ Fresh Chorizo • Consume fully cooked. • Approximate shelf life: 15–20 days refrigerated. 2️⃣ Pre-cooked Smoked Chorizo 1. Drying: 60°C to 35–40°C internal temperature 2. Cooking/Smoking: 80°C to 70°C internal temperature Average shelf life: 30 days refrigerated (depending on packaging). What did we talk about in this episode? 👇🏻 ✅ How to make spicy mini chorizos "a la diabla" step by step. ✅ What meat-to-fat ratio (70:30) to use to improve flavor and texture. ✅ How to adjust the spiciness level using cayenne and paprika without losing the balance of spices. ✅ Differences between fresh chorizo ​​and precooked/smoked chorizo. ✅ What type of casing to use and how to properly stuff mini chorizo ​​sausages. ✅ How spiciness can be a differentiating factor for selling more sausages. ✅ Shelf life and commercial advantages of precooked chorizo ​​for grilling. 🎓 MY COURSES 🐖 Specialized Charcuterie Program (Cooked and Smoked Products) https://api.whatsapp.com/send?phone=5... 🥩 Specialized Charcuterie Program (Meat Snacks) https://api.whatsapp.com/send?phone=5... 📚 Master Class (Pepperoni) https://www.maestrocharcutero.com/pep... 📚 Master Class (Pastrami) https://www.maestrocharcutero.com/PAS... 📚 Master Class (Sausage with Cheddar Cheese)    • SALCHICHAS CON QUESO CHEDDAR - Paso a Paso   📚 Master Class (Ham) Caramelized Ham https://www.maestrocharcutero.com/JAM... 📚 Master Class (Spam and Canned Ham) https://www.maestrocharcutero.com/DIA... 📚 Master Class (Start Your Own Charcuterie Business) Coming Soon 📚 Master Class (Creating Nutritional Information Labels) Coming Soon MY BOOKS 📕 Marcos Somana's Charcuterie https://api.whatsapp.com/send?phone=5... 📕 A Charcutier's Notes: Your First Steps https://api.whatsapp.com/send?phone=5... 📕 Marcos Somana's Charcuterie (Meat Snacks) Coming Soon 📦 BUY HERE ARE ALL THE SUPPLIES YOU NEED TO MAKE CHARCUTERIE 🚚 Shipping throughout Chile 🇨🇱 🛒 https://charcuterostore.cl/ 👥 Let's be friends: 📸 Instagram (Personal)   / jmarcossd   📸 Instagram (Academy)   / charcuteromaestro   🎵 TikTok   / jmarcossomana   🎬 YouTube    / @marcossomana   🎒 Skool Community Coming Soon WHO AM I? I'm Marcos Somana, a master charcutier and food technology professional, specializing in meats, charcuterie, and value-added products. For years I've worked across production facilities, academia, and entrepreneurship, training charcutiers and professionals who want to understand the craft with a technical approach, not just by copying recipes. On this channel, I teach you charcuterie from the actual process, applied science, charcuterie culture, and practical production experience. I'm the founder of MaestroCharcutero.com, an academy focused on professionalizing charcuterie in Latin America. Also:   / lafiambreriacl   (we sell the best charcuterie)   / ferozsnack   (we sell the best meat snacks) P.S.: For faster information and answers, contact us via WhatsApp 🟢.