It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?
Continue reading Aipo para substituir o sal de cura na cura de carnes?
Hamburger salami is a recipe brought by German immigrants who arrived in Brazil mainly in the southern region of the country. Hamburger salami follows the traditional German salami recipe, in this case the recipe from the city of Hamburg. Salamis in Germany, unlike Italy, are often smoked before going through the drying/curing/maturation process, which is the loss of weight and gain of aromas and flavors through prolonged exposure to time.
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German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted.
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England and the entire United Kingdom have a great tradition and high consumption of sausages (sausages), both fresh and emulsified (sausages). They consume it at every meal, including breakfast, in the traditional full English breakfast, which is more of a meal than a breakfast. The name “bangers” appeared around 1919 during the First World War, when sausages were prepared with cheap products, such as bread, as meat was scarce.
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Natural casings are traditional casings and have some advantages over artificial casings, such as:
Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
Continue reading Linguiça Blumenau Mettwurst Pastosa
Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.
Continue reading Linguiça Blumenau Mettwurst
To better understand the relationship between food safety and the particular characteristics of each product, it is extremely important to understand all preservation techniques to apply or intentionally omit them according to the specific product desired. We often want to create products that deviate from the traditional, but to do so it is essential to understand what each change can result in food safety.
Continue reading Técnicas de preservação do salame
Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. For this ham recipe you will need a good knife, collagen sheet, elastic net and culinary twine. The rest is patience and attention to the details of the process. This is a very beautiful and decorative ham due to the colorful peppers. It's a very beautiful and tasty recipe!
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Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!
Continue reading Presunto cozido rústico artesanal
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