ELABORATION OF CABANO

INGREDIENTS Pork Meat 95 / 5 Beef 90/10 backfat Calculation Basis ice salt Nitrile 6% polyphosphate Potato Starch (Cassava) Chicken flavor Cabano seasoning Red Collagen Casings FACTOR

PERCENTAGES 60 30 10 100 25 1.66 0.2 0.3 3 0.1 1.5 0.05 1,318

QUANTITY IN GRAMS emulsion granulated 600 3000 1500 300 600 6000 1500 100 12 18 180 6 90 3 ml 2 Tubos

1. Select good quality raw material, removing bruises suits, grease and foreign matter. 2. Or divide the meat into small pieces to facilitate the work of the blades in the mill. 3. Presale meats adding 15 grams of salt and 2 Nitrile per kilo of meat and leave 12 to 24 hours under refrigeration of meat. 4. Or weigh the ingredients separately according to their formulation. 5. Grind the meat and fat separately as well: a smaller diameter disk all beef and pork emulsion on the larger diameter disk and back fat pork from grain. 6. Take the meat cutter emulsion and adding the other ingredients, taking into account the order of addition as well as speed. 7. It is done mixing the pasta and grain. 8. Remove the filler and collagen casings packed in controlling the filling pressure should be soft, but avoiding the formation of air pockets and the outbreak of the gut. 9. Perform dry-heat treatment, baking for 90 minutes at a temperature 70 Coven to reach internal temperature of 68 - 70 C. 10. Or smoking for 30 minutes. 11. Or cooled and dried at room temperature in a very clean place and protected from insects and rodents. 12. Cut equal portions depending on the vacuum packing bag either by the pound or half. 13. Store in the refrigerator and make the sale of the product.

KITCHEN EQUIPMENT REQUIRED: Knives, chopping boards, strainer, cutter, cooking pot, plastic punch bowls, scales, spoons, wire, punch thermometer, meat grinder, smokehouse, nozzles or funnels fillers, sticks to hang the product, Gramera. PERSONAL REQUIREMENTS: Excellent cleaning, coat, hat, mask, closed shoes, disposable latex gloves.