10 tips for smoking meat
Category: Meat
Northeastern filet mignon sun-dried meat
Sun-dried meat can be made with any beef, there is no specific cut but rather a process that must be followed. Unlike dried meat and jerky, sun-dried meat does not have much salt, just enough to season the meat. It is not a technique for prolonged preservation of meat, but rather for conservation for immediate, not immediate, preparation.
Continue reading Carne de sol nordestina de filé mignonDoes curing salt cause cancer?
Does curing salt cause cancer?
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?
Continue reading Sal de cura causa câncer?Peameal bacon
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.
Continue reading Peameal baconHome-made artisanal smoked bacon
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.
Continue reading Bacon defumado artesanal feito em casaTips for barbecue pork
In addition to sausage, which is ubiquitous at Brazilian barbecues, and almost always made with pork, there are several other ways to take pork cuts to the barbecue.
Continue reading Dicas para churrasco com carne de porcoLeftover cream
The originalobrasada is a cured Spanish sausage, made with pork meat and fat, seasoned mainly with salt and paprika. It is embedded in casing and matures slowly.
It is traditional from the Balearic Islands. It is used in several Mallorcan cuisine recipes, such as “arròs brut” or cooked and mixed with honey.
Continue reading Crema de sobrasadaParrilla salt for barbecue
Substitute for coarse salt in short and medium-duration roasts, parrilla salt There has been a huge increase in market searches in recent years. There is great interest and curiosity about the product among the public. It reached great interest in January 2021, according to the most relevant results cataloged by Google Trends.
Legacy of the Argentine and Uruguayan tradition of preparing meats over the grill, it has become the new protagonist of Brazilian barbecue.
Continue reading Sal de Parrilla para churrascoStep by step industrial sausage production
Step by step for the industrial production of sausages. This text covers the production process, if you want recipes, see Fresh sausage recipes
Prior to slaughter, the animals must be fasted and on a water diet for a period of 24 hours. The animals must be slaughtered in a slaughterhouse with a Sanitary Inspection Service for Products of Animal Origin, using the stunning/stunning technique by cerebral concussion or electronarcosis, followed by bleeding, skinning and evisceration. Then, the carcasses will be packed in polyethylene bags and cooled in a cold room at 2º C for 24 hours, so that the physical-chemical phenomenon of muscular rigor mortis occurs.
Continue reading Passo a passo elaboração industrial de linguiçaPreservatives, Natural Antioxidants and Natural Curing
Natural antioxidants
In many sausage formulas, ingredients that naturally have antioxidant properties can be used, such as: Continue reading Conservantes, Antioxidantes Naturais e Cura natural
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