Hand cutting meat for Chouriço
Posted: Tue Feb 24, 2015 10:23 pm
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.
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.