Historically, natural molds available in the environment were responsible for the colonization of cured products and the positive effects of these molds on aroma, texture and preservation were confirmed. Continue reading Mofo cultura starter Mold-600 e Mold-800
Unfortunately, there is no standard for national additives and some manufacturers fail to provide usage information. If you are in doubt about how much curing salt (preservative/sodium nitrite) or another mix of condiments you purchased, use this calculator to find out the limit established for meat products. Select the type, choose the food additive and see the established limit. It is also possible to calculate the amount of meat used and, if you use a mix of additives and condiments, fill in the percentage of the additive that makes up the mix. If your mix has more than one additive, we recommend using the smallest amount calculated for the additives. Continue reading Calculadora de Aditivos Alimentares
When you cook the sausage, does it burst, that is, tear the outside part and open it? You are probably making a very common mistake. The sausage must be heated in hot water, never boiling. The sausage we buy in the supermarket is pre-cooked and only needs to be heated before consumption. When it boils, it bursts because the internal moisture evaporates, expands and “bursts” the product. Continue reading Por que a salsicha estoura e abre ao cozinhar?
Making salami at home may seem like a very difficult challenge at first, but with good reading and following the basic procedures you will realize that it is easier than it seems. There is no point in finding a recipe, because in the production of cured meats, such as salami, it is more important to understand how each process works than a specific recipe. It is more advantageous to create your own basic recipe following the principles of the process than to take a ready-made recipe and apply it without understanding what is happening.
Continue reading Como fazer salame artesanal em casa
I really like sausages that replace fat with cheese, I consider them a much tastier source of moisture for the sausages. In this recipe I made a mixed sausage, beef and pork, with colonial cheese. The flavor of the mixture of meat and cheese is much more complex than a sausage that only has one type of protein and fat in cubes. Continue reading Linguiça colonial para churrasco
This is the second Handmade Bologna Mortadella what do I do in first try I had some problems that resulted in a product with a not very good emulsion, with a brittle and not very smooth texture. Despite the frustration of obtaining a product well below expectations, there were lessons. I recommend you watch the first attempt so you don't make the same mistakes. In addition to reading the introduction in which I quickly describe some of the bologna bologna of controlled origin and national products. Continue reading Mortadela Bologna Artesanal 2
The real Mortadella(Mortadella Bologna PGI) emerged in northern Italy, in Bologna, capital of Emilia-Romagna and is produced only with pork of good origin, no trimmings, soy or offal are used, only pork. Continue reading Mortadela Bologna Artesanal
What is it and what is the difference between curing salt 1 It is curing salt 2? Continue reading O que é e qual é a diferença entre sal de cura 1 e sal de cura 2
CMS is an abbreviation to designate the Mechanically Separated Meat. Continue reading Carne Mecanicamente Separada CMS
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?
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