This salami was made for those who wish to produce homemade salami without any additives or do not intend to purchase equipment. Using things available at home it is possible to make great salami. The only additional ingredient that cannot be missing is tripe, which was straight beef in this case. I used a mini wine cellar, which I have at home, for the drying/maturation process.
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It is not the curing salt (nitrite and/or nitrate) itself that is associated with cancer, but rather the nitrosamines, which are a secondary compound that, in certain circumstances, including our stomach, can be formed in the human body by consumption. of nitrite. Knowing this, the main question is: what is the biggest source of nitrite and nitrate in our food?
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Peameal Bacon it is a type of unsmoked bacon. It is made from fat-free pork loin, cured in brine with salt, sugar and some seasonings, brushed with maple syrup and wrapped in ground yellow peas. It can be sliced and grilled, fried or baked. Served in breads or as a main dish. Yellow pea flour adds a crunchy touch to the peameal bacon.
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It is 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.
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Receipt of Salami CIAUSCOLO IGP (Indicazione Geografica Protetta). The meat used must be between two and ten days old after slaughter, ensuring the appropriate degree of maturation. The meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The fat content should vary between 32% and 42%.
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Germany, Italy, Spain, France and Portugal currently produce the best raw hams in the world. The word ham comes from Italian prosciutto, which in turn came from Latin pro (before) + exsuctus(exudation). In this recipe we will follow the recipe most similar to raw Parma ham (Prosciutto di Parma), of Italian origin. There are many variations and ways to arrive at a good product.
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1) reduced water loss during cooking;
2) increased tenderness and juiciness (no tasteless chicken breast with the injection);
3) flavor retention due to less loss of the meat's own juices during cooking.
The color of sausages is one of the quality parameters that most influence consumer choice. The manufacture of sausages (fresh or cooked) involves the addition of some additives, which, despite having different technological functions, have an effect on the color of the sausage. Among them, we have:
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Soppressata salami recipe. The name derives from the pressure action carried out during the drying of the product, giving it a flattened shape.
Soppressata is a type of salami recognized as a traditional Italian product and widespread in Calabria, Basilicata, Apulia, Abruzzo, Molise and Campania. Soppressata is believed to have originated in the Basilicata/Calabria region, according to writings dated 1719.
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In this recipe we use the pork belly cover, which is the upper part of the belly, with the fat having a predominant presence in the piece. We remove the skin, which was used in this pururuca recipe. It is a product similar to lardo, but the seasoning is intense to aid preservation and to be used in the preparation of other dishes, as an alternative source of fat to vegetable oils. But it can also be consumed pure, in bread and as a snack. With a good amount of maturation time, it acquires a wonderful flavor, similar to raw ham, but well seasoned.
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