How to make homemade sausage

1.-We will use a capoladera to chop the lean meat of the pork and the bacon, we will have to go little by little so that the meat is well minced

2.-We will use a bucket to pour all the minced meat, and thus be able to work comfortably.

3.-We will mix the minced meat with the spices and the salt in the bucket, the proportion of them must be proportional to the amount of salchichones that we want to make.

4.-Once we have everything, and we have everything removed, we must let the created mass rest. At least for two days.

5.-If we are in the pig slaughter, and we have natural guts, we can use them in the event that They are bought and they will come washed. In the case of taking advantage of the natural casings, we must wash them with hot water and clean them well for an hour.

6.-Once We have left the mixture to rest, we must take the natural or purchased guts. Once we have them we will have to take one end of the gut and tie it with string, once this is done, we will use the stuffer in which we will pour all the material. Once we have the material in the stuffer, we will have to gradually take the casing and fill it with raw material.

7.- With the gut stuffed, we must prick with a needle to avoid that air balms have been generated inside the sausage.

8.- Once this is done, we must hang them in a dry and cool place, with this we will wait for 40 days for the drying process to be completed correctly. In the event that the curing is to be shortened, in many cases smoke is used so that it is cured in 10 days.

9. -Once the product is cured, we should try it, and what better way than to take a board and a good knife to be able to cut the sausage as finely as possible.

Our recommendation is to let it aerate so that the product warms up and tastes much better.