DEVTOME.COM HOSTING COSTS HAVE BEGUN TO EXCEED 115$ MONTHLY. THE ADMINISTRATION IS NO LONGER ABLE TO HANDLE THE COST WITHOUT ASSISTANCE DUE TO THE RISING COST. THIS HAS BEEN OCCURRING FOR ALMOST A YEAR, BUT WE HAVE BEEN HANDLING IT FROM OUR OWN POCKETS. HOWEVER, WITH LITERALLY NO DONATIONS FOR THE PAST 2+ YEARS IT HAS DEPLETED THE BUDGET IN SHORT ORDER WITH THE INCREASE IN ACTIVITY ON THE SITE IN THE PAST 6 MONTHS. OUR CPU USAGE HAS BECOME TOO HIGH TO REMAIN ON A REASONABLE COSTING PLAN THAT WE COULD MAINTAIN. IF YOU WOULD LIKE TO SUPPORT THE DEVTOME PROJECT AND KEEP THE SITE UP/ALIVE PLEASE DONATE (EVEN IF ITS A SATOSHI) TO OUR DEVCOIN 1M4PCuMXvpWX6LHPkBEf3LJ2z1boZv4EQa OR OUR BTC WALLET 16eqEcqfw4zHUh2znvMcmRzGVwCn7CJLxR TO ALLOW US TO AFFORD THE HOSTING.

THE DEVCOIN AND DEVTOME PROJECTS ARE BOTH VERY IMPORTANT TO THE COMMUNITY. PLEASE CONTRIBUTE TO ITS FURTHER SUCCESS FOR ANOTHER 5 OR MORE YEARS!

Chorizo sausage recipe

The spanish cuisine is really big and they are the masters of pork meat preparations, one of the most famous dishes around the world are the Chorizo sausage, the good ones are really expensive but the good news is we can make our own Chorizos following a few easy steps.
This recipe is a variation of the original Chorizo sausage made by my family for generations.

Ingredients

  • 1 lb of ground pork
  • 1 lb of ground beef
  • 5 ounces of chopped frozen pork lard (or the white part of the beacon)
  • 8 spoons of paprika
  • 4 spoons of wine vinegar (The balsamic vinegar is a good choice too)
  • 3 spoons of salt
  • 1 spoon of ground comin
  • 1 spoon of dried oregan
  • 1 pinch of ground black pepper
  • 1 pinch of ground garlic
  • 1 pinch of ground thyme
  • 1 pinch of marjoram
  • 1 pinch of sodium nitrate

NOTE:
You can add chilli powder to the mixture too.

Utensils

  • Half gallon container with lid
  • Spoon
  • Blender
  • Scoop
  • Funnel
  • 9 ft of natural casing pork (May be difficult to obtain, you can use waxed paper)
  • Cotton yarn (necessary)
  • A needle
  • 2 ft x 2ft clean cotton cloth

Preparation instructions

  • At first you must put the ground meat in the fridge for at least 1 hour
  • Put all the condiments in a blender including the sodium nitrate and vinegar until you get a homogeneous texture
  • Put the mixture in the half gallon container with the meat and mix it perfectly
  • Close the container, put it in the fridge and wait 1 day
  • Put the mixture with the funnel inside the casing, you can use a spoon to do it until is 75% filled, try to don’t let bubbles inside the chorizo.
  • Tie the yarn around the chorizo to make the separations of 4 inches.
  • Pinch the bubbles inside the chorizo with the needle
  • Put the chorizo in a fresh and dry place for 2 days

Your chorizo is ready to be consumed now, If you want it more dried, you can wait only if you used the sodium nitrate, If you didn’t you must refrigerate it.

Final note

Raw meat should not be eaten, you must cook the chorizo before you eat it.

Recipes


QR Code
QR Code chorizo_sausage_recipe (generated for current page)
 

Advertise with Anonymous Ads