When choosing wood for smoking food, it is important to avoid wood that has been chemically treated or contains resin. The wood must be good for smoking and must be dry, clean, and free from mold or signs of deterioration. Below is a list of some woods that are considered good for smoking meat and other foods.
Continue reading Lista de madeiras para defumar carnes e outros alimentos
The microbiological stability of salami is achieved mainly when a low pH level is reached, below 5.3. Other factors are also crucial, such as reducing the moisture content, with water activity below 0.92. However, in this post we will only deal with pH.
Continue reading Quanto vinho usar para acidificar o salame corretamente?
Preparing a good chicken barbecue requires some care and techniques to ensure that the meat is tasty and juicy.
Remembering that “cage free” does not mean that they are raised outdoors, they are raised in sheds, but they have more freedom as they are not trapped in cages and there is a limitation on the maximum number of birds per m², which is just over 7 birds per m².
Continue reading Dicas para churrasco com frango
How to use the straightener correctly? Do you know how to use the straightener? What is the chair for? Does the sharpener sharpen the knife? These are very common questions for those who are starting to be interested in knife edge. Let's answer them all!
The sharpener, also known as fusil, is a tool used to keep the edge of knives sharp. It is not used to sharpen knives in the traditional sense (that is, removing material from the blade), but rather to realign and straighten the edge of the knife that can bend or warp with use.
Continue reading Pedra de afiar ou chaira? Qual usar?
Collagen casings can be applied to both fresh sausages and sausages and cured sausages. Types of sausage and fresh sausage include barbecue sausages, hot dog sausages, Polish sausages, Italian sausages, and German sausages such as bratwurst. Cured sausages are divided into semi-dry sausages or dry sausages, such as salamis, salami and cured pepperoni.
Continue reading Como usar a tripa de colágeno comestível?
Curing salts, composed of nitrite (NO2) and nitrate (NO3) salts, are additives used in meat products due to their multiple action, which includes inhibition of microbial growth, especially clostridium botulinum, retardation of oxidation, flavor production and cured meat aroma and color stabilization. However, under certain conditions, some studies indicate its carcinogenic potential.
Continue reading Embutidos sem sal de cura? Sem nitrato e nitrito?
How can we reduce the amount of salt when producing sausages, sausages, hamburgers, mortadella, ham, salami, coppa and other sausages? And most importantly, without losing flavor and quality.
Continue reading Como reduzir o sal em embutidos?
Salami and other aged sausages do not undergo heat treatment to eliminate pathogens. Fermentation is required because it is an important additional barrier to the safety of these products. There are pathogens that can cause problems, such as Listeria monocytogenes, Salmonella spp., Escherichia coli (STEC), Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus.
Continue reading A fermentação do salame e outros embutidos
The meat becomes tender to the point of falling apart due to the process of breaking down the muscle fibers and collagen present in the meat. The muscle tissues involved mainly include long muscle fibers and collagen fibers.
Continue reading Como assar uma carne para que fique macia e desmanchando?
Table with suggested temperatures and times for smoking meat. These values serve as a basic reference as the process depends on several points, such as quantity of food, air input and output, smoke and type of wood.
Continue reading Tempo e temperatura para defumar carnes, vegetais e queijos
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