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?
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
This barbecue provolone sausage recipe is very tasty. The biquinho pepper used has flavor but is very little hot, so it is well accepted by all palates. Provolone cheese is smoked and goes very well with a good barbecue. Continue reading Receita de linguiça com provolone para churrasco
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