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Longaniza Tabasquena

Ready In: 840 Minutes

Prep Time: 840 Minutes

Serves 4

Trim the pork of any sinew or connective tissue and cut into small cubes. Grind, using the medium disk of a meat grinder (or have the butcher do it for you, but be sure the meat is trimmed first). Transfer to a large bowl.
Crush the garlic to a paste. Grind the salt, peppercorns, and cumin seeds, add to the garlic with the acbiote, and dilute with the 2 tablespoons orange juice. Rub this mixture into the meat thoroughly (your hands will be stained, but it washes off in a day or so), adding the rest of the orange juice little by little. Cover and set aside overnight in the refrigerator.
Meanwhile, make a double knot at the end of the casings and run water through them or inflate to make sure there are no leaks. Rinse well and leave to soak in acidulated water for at least 30 minutes. Drain.
The next day, stir the meat well to distribute the juices evenly at the bottom of the bowl. Stuff the casings fairly loosely, tie up securely, and hang up to dry for about 3 days. They will keep well in the refrigerator for about 3 weeks, when they will continue to dry out. It would be best to give them a light coating of lard after the initial drying and store them in the freezer.