PASTRAMI smoked in the PAN vs electric smoker

pastrami fatiado

Pastrami is a cured and smoked meat, usually made from beef brisket. It is seasoned with a blend of spices, slowly smoked and then sliced to serve. Pastrami is known for its strong flavor and succulent texture, making it a popular ingredient in sandwiches, salads and various dishes. It is especially famous in Jewish cuisine and associated with New York delis.

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Pepper hotness table

pimentas

Peppers are essential ingredients in cooking. The wide variety of sizes, colors, shapes and degrees of heat expand the possibilities for composing dishes, sweet or savory.

The main factor when choosing peppers is the degree of pungency, stinging, heat or stinging, which is defined by the concentration of capsaicin, the chemical component responsible for the burning sensation.

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How to make sausage at home

temperos para linguiça

Learn how to make sausages at home using the correct equipment and procedures to obtain a result that is far superior to the sausages offered by markets, which often use meat scraps, added water to gain weight, excess additives and excess fat. With simple rules you will be able to make the best sausage you have ever eaten in your life.

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Catalan Fuet Salami

salame fuet catalão

This is a typical sausage from Catalonia, one of the most traditional regions in Spain. It is thinner than traditional salami, made from pork, preferably Iberian, fed with acorns. It uses little or no seasoning. This way the flavor of the meat is brought out. Ideally, the production process should take between three and four months. The longer the curing time, the drier and darker red the Catalan fuet will be.

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How long beforehand should I season barbecue meat?

carne churrasco sal temperos

The distribution of salt internally in meat occurs mainly through a process called osmosis. Osmosis is the movement of water through a semipermeable membrane from an area of low solute concentration (in this case, salt) to an area of high concentration. In meat, muscles are composed mainly of water and proteins.

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