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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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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Side dishes are a fundamental part of a barbecue. Here are some side dishes for a barbecue
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For a varied and tasty barbecue, it is interesting to choose different cuts of chicken, beef and pork.
Continue reading Quais tipos de carne comprar para um churrasco?Calculate about 1 liter of water per person for an event that lasts around 4 hours. This is a basic value and can be adjusted based on weather conditions (hotter days may require more water).
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Quantity of meat per person for a barbecue, types of meat, side dishes and duration of the event.
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Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
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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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Charcuterie or charcuterie, which is the original French term, is a food preparation technique that involves the processing and preservation of meat, generally through methods such as salting, curing, smoking and fermentation. The term “charcuterie” is of French origin and refers to a variety of cured and prepared meat products such as ham, salami, sausages, pâtés and other meat products.
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Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.
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