This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves. Continue reading Salame Artesanal Maturação Rápida
Natural casings, commonly called natural casings, are products that have been used in the production of sausages for centuries. its function remained practically unchanged in terms of its appearance and artisanal composition.
Natural casings, which are made from parts of the animal's digestive tract, such as the small intestine, large intestine, bladder and esophagus, are treated to remove external fat and the internal mucosal lining. The natural casings are resistant and withstand the pressure to enclose the meat mass; are permeable to water vapor, gases and smoke; They are elastic and adhere easily when filling sausages, as well as when closing these products later. Natural casings can be dried and salted, and are suitable for filling artisanal, fermented, organic or low production demand sausages. This type of casing is mainly used on fresh sausages and bratwurst, Frankfurter and Viennese sausages.
See this other post for a comparative table between the types of casings for sausages.
Artificial casings, also known as artificial casings, emerged in the 20th century, when, in some countries, the production capacity for natural casings was exceeded. Over time, filling machines were developed that adapted to the requirements of these systems, especially with regard to obtaining uniformity in the casings. Artificial casings are classified according to their structure and composition and can be made from natural or artificial raw materials, made from synthetic material such as cellulose, edible collagen, non-edible collagen and plastic or synthetic material.
Artificial cellulose casings or artificial cellulose casings They are of plant origin and can be obtained from wood or cotton. This type of casing requires it to be submerged in hot water for thirty minutes before being used. Due to its high mechanical resistance and the adaptability of its volume (it expands when immersed in water; and, when drying the surface of the sausages, it does not create creases), it is very suitable for large diameter sausages. Artificial casings have important properties for certain products, such as impermeability to gases, smoke and water vapor. They are widely used in the manufacture of large-scale hot dog sausages.
Collagen wraps or artificial collagen casings emerged around 50 years ago, and their presence has been increasing. These casings are of animal origin and are derived from connective tissue, mainly from the skin, bones and tendons of cattle, pigs and, in some cases, chickens. Collagen casings are permeable to smoke and water vapor. Casings with small, thin diameters are made of edible collagen, and those with larger, thick diameters of 40 mm or more are made of inedible collagen. Collagen casings are typically most commonly used on fresh, raw sausages.
You plastic wraps or plastic artificial casings They are extracted from synthetic products and can be flat or wrinkled. They are made from polymers, such as polyamides, polypropylene or polyethylene. Nylon or Saran wrappers (trade name for polymers made with vinylidene chloride, together with other monomers) are the most common in the processing of cooked sausages such as mortadella and ham. They can be made with oriented or non-oriented polyamides. Oriented polyamides are shells that can wrinkle during the baking treatment, therefore a reduction in volume occurs due to water loss. Non-oriented ones maintain the same diameter during processing because they allow the meat to expand during cooking; They are highly impermeable to gases and water vapor and cannot be used in sausages that require drying, maturation or fermentation processes.
Some of benefits of natural casings or casings are:
Some of disadvantages of natural casings or casings are:
Storage time depends on temperature:
The storage period may be affected if intestinal fat is present.
Some of benefits of artificial collagen casings or casings are:
Some of disadvantages of artificial collagen casings or casings are:
Some of benefits of synthetic casings or casings are:
An advantage of synthetic casings is that they can be used to enclose a huge variety of processed meat products, depending on what you have in mind.
Some of disadvantages of artificial collagen casings or casings are:
Because they are made from PVDC (polyvinylidene chloride), they contain phthalates (used to make the plastic more malleable) and pose risks to the endocrine system, especially in children.
It is a light sausage because for this suggested proportion it is unnecessary to add pieces of extra fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Linguicinha de frango fininha artesanal
It is extremely simple and rewarding to produce bacon by hand, it can be made both at home and in a professional kitchen or small refrigerator. The big advantage is the possibility of changing the seasonings, curing time, amount of salt and smoking or cooking. As bacon is an important ingredient in many dishes, changing its flavor can make a big difference in the final result of a preparation. Continue reading Bacon artesanal
Firstly, what is a sausage? The Ministry of Agriculture defines it as follows: “Sausage is understood as an industrialized meat product, obtained from the meat emulsion of one or more species of butcher animals, added ingredients, embedded in a natural or artificial casing or by extrusion process, and subjected to an appropriate thermal process. Note: Sausages may have an alternative process of dyeing, peeling, smoking and the use of fillings and sauces... It is a cooked product.” Continue reading Do que é feita a salsicha?
Mold can be a very serious and recurring problem both in homes and in factories and artisanal production environments. Below are some guidelines for efficient products and methods for cleaning surfaces contaminated with fungi. Continue reading Dicas para remover o mofo
Salicornia, also known as green salt or vegetable salt, is a plant that supports high levels of salinity, and is therefore classified as a halophyte. It is widely used in Europe in salads to replace the addition of salt, but it is also widely consumed cooked. It tastes similar to asparagus. Continue reading Salicórnia o sal vegetal
Loin capicola or lonzino is a product made from pork loin, with or without a layer of fat, generally fermented, dried and cured at controlled temperature and humidity. It is important to highlight that there are several ways to produce capicola and there is no single correct way, but it is very important to follow the basic principles that guarantee a final product without serious defects or high risks of contamination. Remember that it is raw meat that has been kept exposed to air for months, without harsh chemical treatment or extreme temperatures. Continue reading Copa lombo artesanal
Limits on the use of food additives for meat products. Sodium nitrite, sodium nitrate, other preservatives, stabilizers, flavorings, colorings, flavor enhancers, humectants, acidulants, acidity regulators and antioxidants. Function Assignment of Additives, Additives and their Maximum Use Limits for Category 8 – Meat and Meat Products.
Continue reading Portaria ANVISA aditivos cárneos
Do not wash chicken meat as this procedure can spread the bacteria. Campylobacter spreads easily and a small amount of it is enough to make a person sick. Contamination can come from consuming raw, undercooked chicken meat or through cross-contamination when handling raw food. Campylobacter causes more infections than e.coli, listeria and salmonella combined.
Here is a list of rules to protect your family when preparing food.
Cover and refrigerate raw chicken meat, keep at 5ºC or lower. Keep it at the bottom of the refrigerator, this way there is no risk of meat juices running out and contaminating other foods.
Cooking will kill any bacteria, including campylobacter, that are present in the meat. Washing will only spread bacteria around the place and utensils.
Wash all utensils well and scrub boards and surfaces used to handle raw chicken. Wash your hands with soap and water after handling raw chicken. This will help prevent campylobacter from continuing to contaminate other foods through cross-contamination.
Make sure the chicken is fully cooked before serving. Cut into the thickest parts to make sure the inside is perfectly cooked. There must be no pink liquid coming out of the middle of the meat. Ideally, there should be steam coming out of the interior as soon as it is cut.
Campylobacteriosis infection generally causes fever, muscle pain, abdominal pain and diarrhea lasting two to five days.
Occasionally deaths may occur in children, the elderly and individuals with compromised immunity or who lose a lot of fluid due to diarrhea.
Cross-contamination occurs when harmful bacteria, such as campylobacter, is spread on food, hands, packaging and equipment. It can occur when, for example, contaminated chicken meat is cut with a knife and later another food is cut with the same knife without having been sanitized. Avoid cross-contamination by cleaning utensils and keeping cooked foods separate from raw foods.
English 
Português do Brasil