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.
Continue reading O que é Dry Rub?Category: Meat
Beer Bangers English Sausage
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.
Continue reading Beer Bangers Linguiça InglesaHandmade rustic cooked ham
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!
Continue reading Presunto cozido rústico artesanalDangerous pathogens in meat
Microorganisms can play very important roles in food, and it is possible to classify them into 3 groups, depending on the type of interaction between microorganism and food.
Continue reading Patógenos perigosos nas carnesSausage with curd cheese
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
Spicy sirloin and rib sausage
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. Continue reading Linguiça picante de lombo e costela
Meat emulsion
The meat emulsion consists of the connection (stable suspension) of water and fat with the meat protein. Normally, water and fat are unable to form bonds, and to make this bond possible, an emulsifying agent must be used. Meat protein serves as the “emulsifying agent”, or structure that makes it possible to stabilize these 3 components into a smooth, uniform mass. Myosin, the most abundant protein in meat, is the main encapsulator of fat and water particles. Continue reading Emulsão cárnea
Eisbein Roasted and smoked pork knuckle
Eisbein or Pork Knuckle is a typical German dish and can be fried, boiled, roasted or smoked. In all preparations, it undergoes salting and dry seasoning or immersion brine, which may or may not contain curing salt. Continue reading Eisbein Joelho de porco assado e defumado
Homemade Chicken Sausage
Chicken sausage is one of the easiest to make Continue reading Linguiça de Frango Caseira
Mold culture starter Mold-600 and Mold-800
Historically, natural molds available in the environment were responsible for the colonization of cured products and the positive effects of these molds on aroma, texture and preservation were confirmed. Continue reading Mofo cultura starter Mold-600 e Mold-800