COMO HACER SALAMI O SALCHICHON EN CASA SIN ADITIVOS NI CONSERVANTES EXTRAÑOS 100% NATURAL

and hello, welcome to Cantabrian flavors today we are going to make salchichón and to make the chichón we are going to need this meat that you see here we are going to need 5 kilos of strip of loin or ham but that is not fatty 2 and a half kilos of beef and 2 kilos and a half of bacon we are going to add bacon but a white one strand bacon strand bacon we are going to apply it and once chopped we will get all the species we need to season we are going to connect you need to tell it is very easy from the middle you throw it to the side When you think about it, it's almost just good to have a knife that cuts well because we add this bacon and our thin white well because we don't like it to have a lot of fat and since it is for us to consume well we do this now you can change it and add 25 white that It depends on taste, this is also going to cut the meat in half without any fat, but we will cut it in half so that it fits well into the machine and does not give us problems.

You know that it is in another video that we are prepared with an electric machine and so on. If you don't have it and you want to try to do it, this is very easy, you go to the butcher and ask that the other one chop it up once they repeat yaiza

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do, season it, it's easy easy, the description box I'm going to leave you products, machines and other things that you may need to That's good if we are interested in you can buy prime meat smoothing meat that we are working with a fine and good product because we are going to eat that we also have to cut it up and prepare it for the machine no good we already have everything prepared as you can see. meats now and we're going to apply it we're going to proceed to chop tecos he said what indicators and unlike the color of the meat it's crazy lift 10 kilos oh and I'm going to tell you the amount we need per kilo because the other time I made chorizos a lot You ask me the quantities, so today I'm going to tell you the mixture I was going to make per kilo and then you have to do the math both per kilo and kilos.

I'm going to make 10 kilos but I'm going to tell you what we need per kilo. Look. because we are going to add a teaspoon of salt, this is a room between rows, a tablespoon like this, not with a lot of pomp, so that will be 15 20 grams, it won't be more, but well, I'm telling you so that you know, and then let's go for a dessert spoon because all of them The species are very invasive so let's take a dessert spoon and make half a spoonful of coriander, which is essential. Then let's add the nutmeg and add a little bit per kilo.

If you are going to make 10 kilos, how am I going to do it? I would add the spoon. whole so that it is so that we are going to add the spice with the white pepper and we are also going to use half a teaspoon if you want it to be more cooked and more half a teaspoon of black pepper and now we take a good big spoon and add this for the kilo like this or like that it depends on what you don't know that this is what we are going to find perfumed and it is going to give an exquisite flavor to our simple we are not going to make it stir it well and once it is stirred and done for the amount that you want we are going to give it to you apply to the meat and I hope you have it very clear.

Anyway, I will leave it to you later. I have written how much you need per kilo in the description box. We are going to season with all this and then when we have only poured everything on top, we will add a little bit of white wine. It has been here with the garlic for 24 hours so that the garlic has the flavor of white wine and the perfumes have a good flavor of sausage and at the same time lumens of the best bit and these are the ingredients we need to make a 10 sausage I have it for you put like this because it would be for one kilo but if for example at 65 kilos 10 how am I going to do well you will see the glass with our eyes one more night you can also fry the garlic a little stay and organize the white wine discussion but I prefer that you do it This is how we are going to take our meat and then I will tell you how to create tripe, we are going to use it, how we are going to wash it, how we are going to prepare it and everything that needs to be done so that they do not come out perfect.

Well, let's see all our salt, spices and everything from the market. We are going to add everything to pass it, now we have to do it, you know, it takes about ten minutes at least because if one has told us it will be good, it will be revealed to us, we must be informed until we give that the meat is expected one more as on other occasions. Here you see the hand that works, it's not me, this is a job for technicians and urban people. Well, that's how it takes 10 to 15 minutes, yes, well, look, I like the meat to be more sticky and it sticks to one another and how you see the little balls on it. the whole pepper that this the closing symbol has been said to be well done and it is already good it has to be at that point and we are going to put it in containers it becomes very subtle and we are going to keep it for 24 hours in the refrigerator because this the flavor will help a lot and i e and and e and we are going to start a lot and and and i and um and we have to issue them so that they are very tight the climb has to fit well inside it remains tight so that later we do not have work problems cut smith 2 i and well and and i him well i ah and now the We have gobblers tied up well, you know, up to the head and treat it very well because if they don't fall, they have a lot of weight, they are going to release a lot of water and they will think and fall.

Now what you have to do is puncture them. This step is essential. The sausage has to lose a lot of water. and you have to take it out and the air out. You'll see that later we have a good cut by pricking them all several times like this and you know that they are very tight. That's the secret of the

salami

. I take them to the port to dry there. They dry wonderfully. I have to say. In 25 30 days they will be ready to eat and they will not be tender, they will already be starting to be dry.

Come with me like the previous time. You don't have a port. You have a town to cure them. Well, you will need a basement where there is a lot of humidity because the first five days. of salchichón loses water if you have a very small place you will have to wet the soil a little and if it is a slightly larger place it will not be necessary and you have to have heat around 25 27 degrees after four or five days we will set a temperature of 14 17 degrees and we will leave them like this for 20 days after 20 days they will be dry at first they will start to get mosses on the outside they will start to dry they will start to turn a white rose of course that is normal in salchichón so well let's hang them we will see little by little how we are doing and and i e well ah i and ah i ah look at the appearance that the sausages have after a month and we have to say that these are hanging well in a port where the weather is perfect for them if we were at home Well, maybe they would need a little time.

Well, you see that they are starting to get covered in mold and they are tremendously hard. We are going to open one so you can see the cut and well, well, you see here, cut with payments and a bread as you like best or directly like this a glass of wine to enjoy I hope that if you do it you like it if you like it, give me a like or subscribe and we'll see you bye bye and and i and i and e well