Grind the meat, fat and spices vegetables that ensure a better homogenization and will highlight th

chorizo is a product, ground, raw, stuffed into natural casing pork or lamb, which can be made with different meats: pork, beef, chicken, lamb, mixed with pork fat, chopped or ground onion, garlic and other seasonings that give it a special flavor.
Establish and determine production hurom slow juicer costs and figure out which is the profitability, if you think of a big company whether hurom slow juicer it is a very profitable if handled cash budgets can also break a company.
Here we consider that the raw materials are in good condition, stains, molds and without malformations (bruising) or putrefaction conditions. For we must take into account dates of purchase hurom slow juicer and manage FIFO, this method do manually and through direct observation
Use the procedure learned to calculate different amounts. note that a miscalculation can damage formula. This is done using a calculator and writing utensils, is done manually.
Weigh all inputs using the assigned formulation, we use a digital gram scale to facilitate and give exact weights, also use an auxiliary vessel, here also will weigh seasonings. To pour in the ingredients. Put each ingredient in a dish. This method is performed by manual.
You should use natural pork casing. is recommended to get specialist hurom slow juicer firms, standardized natural gut skeins that remain salty and have the great advantage that they are of a uniform diameter and its management and conservation is very simple. Before stuffing the casings, should hurom slow juicer be washed with water and left in warm water for at least 20 minutes to hydrate, is done manually
Grind the meat, fat and spices vegetables that ensure a better homogenization and will highlight the flavor of the finished product using a disc mill, go through the mill with the larger disk fat and meat with onion and garlic. hurom slow juicer This method is done mechanically.
Use the funnel from the grinder to stuff the sausages in natural casing, if the provision of a stuffer is much more advisable as it will be easier and will be held in less time by pressing not allow the product is very busy on that but to provide chorizos these can burst. hurom slow juicer if your mill has no filler, use a funnel manually, hurom slow juicer enter the gut in the thin part of the funnel and the mixture supplied by the broad side of it and push it with a stick. It can be done by manual or mechanical method.
With a lanyard tie every 10 inches can be done manually with a double knot or a Mooring, ensure more uniformity and less run time, to always get sausage of that long and about 100 grams each
Hang in escabiladero this chorizo ensure hurom slow juicer that secrete high in fat and provide a better flavor hurom slow juicer maturation hurom slow juicer and note that if left too long hung the product, it loses a lot of water, dried and you can lose money even can filled fungi. This method hurom slow juicer can be performed manually.
For subsequent sale shall take into account production costs and the cost per unit of production, so try to market as soon as possible. To not lose much weight that you can keep in the fridge or cooling.
total
3 gr. / Kg.
10 ml / kg.
X --------- * gr gr
X g ------ 0.3%
30g * 100 = x%
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