Txistorra

• Mince the lean meat and the bacon (which have been chilled in the freezer) using the 8 mm attachment of your machine.
• Add in the water and mix.
• Mix the minced meat in the stand mixer while adding the seasoning.
• Mix for 3-4 minutes and put the mixture into the filling machine.
• Load the minced preparation into the casing (which has been soaking overnight) using a small-size filler. Link the casing, shaping into sausages and bundle them.
• Hang the txistorras and store in a cool environment at 12 ºC.

CURING TIME

• Place the sausages into the dehydration chamber at 10-12 ºC and at relative moist environment (75-80%). Cure the sausages for 2 to 3 days.

PACKAGING AND PRESERVATION

• Store them in an air-tight container and in the fridge for 1 month.
• Or in the freezer for 4 months.