Brine is a mixture of table salt and water and is a frequently used tool in cooking as it is very practical and effective, transforming dry, tasteless meat into delicious and juicy meat. Its effect is very fast, efficient and for this reason it is very easy to soak your food for a long time or in excessive amounts of salt. Continue reading Salmoura e tempos de imersão
Brine is a solution of salt in water, which in charcuterie is intended to preserve, intensify flavor and change the moisture of food, especially meat. It is much faster than dry curing and loads the product with great moisture and flavors from seasonings added to the base brine. Continue reading Como funciona a salmoura?
Hot and quick smoking is the most common method of smoking. Continuous smoke is applied at 41-60°C for 30 minutes to 2 hours, resulting in a loss of between 5 and 12% in weight. This is not recommended for large pieces of meat that are stored for a long period of time. Continue reading Defumação rápida
Continuous smoking at 23-40°C for 4-48 hours, depending on the diameter of the meat, maintaining humidity at 80% and medium smoke quantity. In this process, weight loss varies between 2% and 10%, with this difference directly linked to the time spent smoking. Continue reading Defumação longa com calor moderado
Smoked meats lose, on average, around 10% of moisture during the smoking process. This depends on the temperature, smoking time and humidity inside the smoker. Eliminating moisture was important when products were smoked for preservation purposes. Continue reading Defumação e perda de umidade da carne
Cold smoking is a process that smokes meat without exposure to heat, generally at temperatures below 32°C. Unlike hot smoking, this process can take days or weeks to complete, and tends to result in drier, saltier foods. Continue reading Como é feita a Defumação fria?
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