Author: Eduardo Artisanal Charcuterie

Cuiabana Sausage Recipe

linguiça cuiabana churrasco bbq sausage

The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.

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How to eliminate mold in deli meats?

mofo salame mold penicillium sorbato charcutaria

O mold, fungus or mold is a very common problem in the production of salami, hearts or others sausages or whole pieces of meat from the delicatessen that go through curing/maturing processes. O mold It is a problem that must be taken seriously as some types can generate toxins. For more details on the types of mold, toxins and consumption of contaminated products, read the publication https://charcutaria.org/carnes/mofo-no-salame-e-em-outros-embutidos/

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How to make Charque and Sun Beef

carne seca carne de sol

Meat is a food item that spoils easily if it is not kept at temperatures close to 0 ° C. Therefore, in hot, subtropical and tropical countries, there is a strong habit of consuming fresh meat. However, in places with little infrastructure and during periods of slaughter (seasonal variations, periods of drought), all available meat cannot be consumed fresh and much of it is consequently lost. The cheapest and easiest process for preserving meat is drying with or without salt and sometimes combined with smoking.

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Cold and hot smoking, liquid smoke and powdered smoke

defumar defumação defumados

Smoking

The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.

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Curing and smoking to preserve food at home

What is cured meat?

Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for preservation, flavor and color purposes. Some publications distinguish the use of salt alone as salting, and reserve the word cure for the use of salt with nitrates/nitrites. Curing ingredients can be rubbed onto the surface of the food, mixed into dry foods (dry curing), or dissolved in water (brine, wet curing, or pickling). In the last processes, the food is submerged in the brine until it is completely covered. With large cuts of meat, brine can also be injected into the muscle. The term pickle in curing has been used to mean any brine solution or a brine curing solution with added sugar.

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Salami Cotto with crust

salame cotto crosta

O Salami Cotto, or cooked salami, is a dish of Italian culinary tradition, typical of the regions of Piedmont, Lazio and the cities of Piacenza and Savona. It is a sausage made with pork, seasoned like classic salami. It is usually prepared for Sunday lunch or during the Christmas and Easter holidays.

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Colonial Salami Recipe

Salame Colonial Pronto 15 dias

O colonial salami is a Brazilian salami very common in southern Brazil, colonial salami was adapted from revenues coming from Europe by immigrants mainly Germans and Italians. Colonial salami is generally made without using an air-conditioned environment during the process. As Brazil has a much warmer climate than Europe throughout most of the year, salami had to undergo some adaptations to be able to be made in our climate.

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Sucuk or Sudzhuk dried sausage from central Asia and the Mediterranean

sucuk sudzhuk

Sucuk, sujuk or sudzhuk is a cured (dried) sausage, spicy and with a lot of garlic, consumed in the Balkan region, the Middle East and Central Asia, that is, in countries that were part of the Ottoman Empire. The name comes from Persian and means “full gut”.

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