Almost all smoked products use sodium nitrate or nitrite as preservative agents. These additives mainly help prevent the proliferation of the bacteria Clostridium botulinum, responsible for botulism. Continue reading Defumados fazem mal à saúde?
Hot smoking This means that the process will take place at a temperature above 65 degrees inside the smoker. The recommended temperature is 82 degrees for sausages (as they contain a lot of fat) and 93 degrees for whole pieces of meat, but it is possible to vary according to your needs or product specificities. Continue reading Temperaturas para defumação
Sodium nitrate and sodium nitrite, also known as curing salts, are preservative food additives widely used in the food industry, they can be used together or alone. They have a very similar chemical composition. Precisely for this reason, many people get confused when deciding which of the two is best used when preparing preserves or meats that will require periods of curing, smoking, fermentation or extending their shelf life for later consumption. The difference in the chemical composition of these two additives is just one oxygen atom, sodium nitrite (NaNO2) has two oxygen atoms, while sodium nitrate (NaNO3) has one more oxygen atom. Continue reading Sais de Cura Nitrito e Nitrato de sódio
Marinade is a mixture made up of different seasonings and liquids, usually water, acids and oils, which add flavor mainly to the outer layer of meat. Continue reading Diferença entre Salmoura e Marinada
To understand the process of preserving food with table salt (sodium chloride) it is necessary to understand how the process occurs. It is not just the food itself that rots (degradative enzymes), but mainly microorganisms, such as bacteria, that consume the food and generate secretions, which can be toxic for human ingestion or can be beneficial and tasty, but it all depends on the type of bacteria and, in most cases, we have no control over which microorganisms are proliferating. Continue reading Curar ou preservar alimentos com sal
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
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