Serves 1
Directions
- 1When mixing the meat, add between 5% and 8% of very cold water with whole milk powder or isolated soy protein.
- 2Mix well to combine.
- 3Stuff the mixture into sausage casings.
- 4Cook the chorizos.
Ingredients
- meat
- 5 % cold water
- 8 % cold water
- whole milk powder
- isolated soy protein
Equipment
food processorsausage stuffer
Tips
- Adding 5% to 8% of cold water with whole milk powder or soy protein improves juiciness, texture, and flavor.
- This method intensifies the flavor and provides a premium bite.
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