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Hand cutting meat for Chouriço

PostPosted: Tue Feb 24, 2015 10:23 pm
by Swing Swang
Ok - so the first batch of chouriço will be ready for tasting in a few weeks.

Mum came over from Portugal and took a few semi-dried ones to hang in the neighbours chimney to finish off and then give me criticism.

First comments by the neighbour were - nice texture, niece even fillings of the casings, but he should have chopped the meat by hand and not put it through the mincer as this makes for a better appearance and more even drying (and it's not even been cut yet).

So although I know that I'm going to get one of the best lessons possible by said neighbour when I visit in July I'm wondering if anyone has any experience of hand cutting meat for chouriço? My guess is that I'd need to aim for 1/4" cubes. Is this about right, and how long does it take to do this for 10kg of meat?

Comments welcome.

Re: Hand cutting meat for Chouriço

PostPosted: Sat Feb 28, 2015 7:32 am
by BriCan
Swing Swang wrote:So although I know that I'm going to get one of the best lessons possible by said neighbour when I visit in July I'm wondering if anyone has any experience of hand cutting meat for chouriço? My guess is that I'd need to aim for 1/4" cubes. Is this about right, and how long does it take to do this for 10kg of meat


Might not be the best one to answer this but I will av a go ;)

If hand cutting I would like to think that 1/4 inch dice would be fine and would be happy to go with it :)

As for 10kg of meat to be diced 1/4 inch one would have to take into consideration if the knife was sharp enough and also what type of knife ... pairing knife or a chefs knife ..... that being said .. for me ... about half an hour ... being realistic for most ... a couple of hours maybe longer if tea breaks are included ;)