Author: Eduardo Artisanal Charcuterie

How to smoke on the barbecue?

defumar churrasco

It is possible and very simple to smoke using a barbecue. Preferably use a grill that already has a lid or, if your grill is open, use an object to trap part of the smoke inside the grill. It is necessary for part of the smoke to escape so that there is a flow and the fire is not completely extinguished. Continue reading Como defumar na churrasqueira?

Homemade chicken sausage

salsicha de frango caseira

This is the recipe for a chicken sausage totally homemade Natural, free from chemical additives, preservatives, colorings, stabilizers or industrial emulsifiers. Starting from this base recipe, you can add whatever condiments you want. The most important thing is to master the basic process of making sausage, which is what I intend to go through in this recipe. Continue reading Salsicha de frango caseira

Natural Homemade German Bratwurst Sausage Recipe

salsicha natural bratwurst

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. Continue reading Receita de salsicha alemã Bratwurst caseira natural

Tuscan Finocchiona Italian Salami

salame italiano toscano

O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy. Continue reading Salame Italiano Toscano Finocchiona

Cured Fermented or Matured?

carne fermentação

Cure, Maturation It is Fermentation These are fascinating and extremely rich processes for the flavor, texture and preservation of food. Understanding these processes is a valuable ally for those who produce food, whether at home, in industries or in artisanal productions. Continue reading Curado Fermentado ou Maturado?

homemade ham sausage with jalapeño pepper

linguiça caseira de pernil com pimenta jalapenho

This recipe for homemade ham sausage with jalapeño pepper is very tasty. The jalapeño pepper is usually quite tasty and not very hot, so it is well accepted by all palates. Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you prefer “wetter” sausages, add more fat. Continue reading linguiça caseira de pernil com pimenta jalapenho

Recipe for homemade ham sausage with cheese

linguiça de pernil e queijo caseira

Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Receita de Linguiça de pernil com queijo caseira