Marinade
Marinade is a mixture made up of different seasonings and liquids, usually water, acids and oils, which add flavor mainly to the outer layer of meat. Marinades are generally rich in acids (citrus fruit juice and/or vinegar) that help soften meat fibers by breaking down the connective tissue. Marinades, unlike brines, do not add internal moisture to the meat, but tenderize and add excellent flavor to the outer layers of the product. It is a faster technique than brining, which, depending on the size of the meat, can take days to complete correctly. Another advantage of marinade over brine is that the meat does not necessarily need to be completely immersed, but rather spread over the surface of the meat, as only the outer layers will undergo significant change.
Brine
Brine is a mixture of table salt (sodium chloride), sugar, spices and various herbs that add flavors, improve texture and add moisture inside the meat. Brine is often used to enhance the natural flavors of lean meats, such as chicken breast and pork loin, but it can be used on any type of meat. Additionally, it helps in the external caramelization of the meat during cooking, as the added sugar tends to facilitate this caramelization when the product is placed on the grill, in the oven or in any other cooking process that is not immersed in water. Furthermore, it also extends the shelf life of the product, as the salt helps to inhibit the proliferation of microorganisms. It is a technique widely used by the food industry.
Read more about brine at: How does brine work?
English 
Português do Brasil
Excellent classes. What magic and history this science of charcuterie has. Congratulations.
Congratulations on the website, the explanations and the detailed recipes.
I'm looking for the recipe for blumenau sausage. If you have it, can you make it available?
Big hug
Luiz, not specifically blumenau, but “mettwurst”, which I believe is the origin of the Brazilian version much appreciated by the German colony. If I have some time left, I will post the recipe on the website. In general, it is pork meat (can be shoulder) and pork fat (belly), curing salt, plenty of black pepper and cold smoking (2 to 6 hours). The meat\fat ratio is 75%\25%. The most annoying thing is smoking at a low temperature, as the meat cannot cook, it has to be kept raw.
Dear Luiz, The Blumenau-type Sausage formulation that I have is made with products from Dicarne, which was purchased by Kerry. It would be necessary to locate a kerry seller and ask if they keep the product. Alternatively, I would look for ingredients at BRC, as some of Dicarne's professionals migrated to BRC and there may be formulation compatibility with the BRC line. Standard curing, flavor enhancements and antioxidants can even be adapted by other manufacturers, but the real deal is in the blumenau condiment. I bought it once but didn't make a packet of the condiment. It has a characteristic aroma of the best “Blumenauers”. look for blmenau condiment when you find it. Formulation I received from Patrícia Rosa – Technical Department of Dicarne (Currently Kerry) on March 8, 2005 is below: BLUMENAU TYPE SAUSAGE – System proposed by Dicarne (Currently Kerry food) MATERIAL – RAW: PORK MEAT – 6mm disc………… ……………………………………………………………….60 Kg BALT or PAPADA – 6mm disc…………………………………………… …………………40 Kg INGREDIENTS: STANDARD CURE…………………………………………………………………………………………0.300 Kg ANTIOXIDANT DCA 205…………………………………………………………………………0.250 Kg COND. BLUMENAU…………………………………………………………………………………………………………..1 Kg COND. REAL FLAVOR ELITE……………………………………………………………………..0.500 Kg REFINED SALT………………………………………… ………………………………………………….0.500 Kg PROCESSING: Separate the raw material, transfer it to the handling room where it must remain outside the cold room for 12 hours,… Read more "
I really liked the explanations, congratulations, I hope to see more explanations, thank you
I really liked the explanations, congratulations, I hope to receive more information, thank you