Category: Meat

How to make Charque and Sun Beef

carne seca carne de sol

Meat is a food item that spoils easily if it is not kept at temperatures close to 0 ° C. Therefore, in hot, subtropical and tropical countries, there is a strong habit of consuming fresh meat. However, in places with little infrastructure and during periods of slaughter (seasonal variations, periods of drought), all available meat cannot be consumed fresh and much of it is consequently lost. The cheapest and easiest process for preserving meat is drying with or without salt and sometimes combined with smoking.

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Meat emulsion

salsicha emulsão cárnea

What is a meat emulsion?

The meat emulsion is a structure composed of water, fat, ground meat (finely cut), salt, phosphate, and may also include other products of animal and/or vegetable origin, such as powdered milk, whey, sodium caseinate and/or potassium, soy derivatives (isolate, concentrate or flour), blood plasma, cereal starches, starches, among others. The emulsion is a complex with a discontinuous phase (fat), a continuous phase (water) and an emulsifying agent (protein). The fat particles are suspended in an aqueous matrix that is trapped by soluble proteins (mainly actin, myosin and myoglobin) and in which final stabilization is achieved through the formation of gels.

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What is Dry Rub?

Dry Rub is a mixture of dry seasonings that is applied to flavor meat before it goes into the oven, grill or barbecue. It is very common in North American barbecues. When applying dry rub to meat, it is necessary to cover the entire exterior of the meat with a layer of the condiment and leave it to rest for a few hours. The dry rub will slowly penetrate the inside of the meat and transfer all the flavor evenly throughout the piece. The exterior of the meat will have a stronger and more intense layer, with a very caramelized color given by the sugar that usually makes up the dry rub.

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Beer Bangers English Sausage

beer bunger linguiça inglesa

England and the entire United Kingdom have a great tradition and high consumption of sausages (sausages), both fresh and emulsified (sausages). They consume it at every meal, including breakfast, in the traditional full English breakfast, which is more of a meal than a breakfast. The name “bangers” appeared around 1919 during the First World War, when sausages were prepared with cheap products, such as bread, as meat was scarce.

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Handmade rustic cooked ham

presunto cozido artesanal caseiro

Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!

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Sausage with curd cheese

linguiça de costela lombo suíno e queijo coalho

Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Linguiça com queijo coalho