Sharpening stone or straightener? Which one to use?

Use the straightener correctly

How to use the straightener correctly? Do you know how to use the straightener? What is the chair for? Does the sharpener sharpen the knife? These are very common questions for those who are starting to be interested in knife edge. Let's answer them all!

The sharpener, also known as fusil, is a tool used to keep the edge of knives sharp. It is not used to sharpen knives in the traditional sense (that is, removing material from the blade), but rather to realign and straighten the edge of the knife that can bend or warp with use.

How to use edible collagen casing?

tripa de colageno 15m 36mm linguiça defumados curados

In which sausages can I use edible collagen casing?

Collagen casings can be applied to both fresh sausages and sausages and cured sausages. Types of sausage and fresh sausage include barbecue sausages, hot dog sausages, Polish sausages, Italian sausages, and German sausages such as bratwurst. Cured sausages are divided into semi-dry sausages or dry sausages, such as salamis, salami and cured pepperoni.

How to make jerky?

What is Charque? By law in Brazil, beef jerky is the meat product obtained from beef, with added salt and subjected to a desiccation process. It is marketed as “beef jerky” or “salted and dried beef”, which can also be “dried meat” in the product description. It may contain meat from other animal species as long as, when sold, it is informed on the packaging.

Sausages without curing salt? No nitrate and nitrite?

Curing salts, composed of nitrite (NO2) and nitrate (NO3) salts, are additives used in meat products due to their multiple action, which includes inhibition of microbial growth, especially clostridium botulinum, retardation of oxidation, flavor production and cured meat aroma and color stabilization. However, under certain conditions, some studies indicate its carcinogenic potential.

How to reduce salt in sausages?

How can we reduce the amount of salt when producing sausages, sausages, hamburgers, mortadella, ham, salami, coppa and other sausages? And most importantly, without losing flavor and quality.

The fermentation of salami and other sausages

Salami and other aged sausages do not undergo heat treatment to eliminate pathogens. Fermentation is required because it is an important additional barrier to the safety of these products. There are pathogens that can cause problems, such as Listeria monocytogenes, Salmonella spp., Escherichia coli (STEC), Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus.

Salami with pepper crust

This salami was made using textile casing seasoned with peppers. Textile casing is a very easy way to apply a seasoned outer layer, or crust. In this case, textile casing was used with a crust of white and black pepper. The production process is similar to traditional salami, the only difference is the type of casing, or casing, used, which in this case is a special casing for this purpose.

PEPPERONI 100% beef made at home

The salami type pepperoni It has intense seasoning and is widely consumed, especially in the USA, in the production of pizzas. Its original name is peperone and dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. The meat generally used is beef, but pork can be added to harmonize the flavor of the product.

How to roast meat so that it is tender and falling apart?

The meat becomes tender to the point of falling apart due to the process of breaking down the muscle fibers and collagen present in the meat. The muscle tissues involved mainly include long muscle fibers and collagen fibers.

Time and temperature for smoking meats, vegetables and cheeses

Table with suggested temperatures and times for smoking meat. These values serve as a basic reference as the process depends on several points, such as quantity of food, air input and output, smoke and type of wood.

Use the straightener correctly

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In which sausages can I use edible collagen casing?

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