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.
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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.
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Peppers are essential ingredients in cooking. The wide variety of sizes, colors, shapes and degrees of heat expand the possibilities for composing dishes, sweet or savory.
The main factor when choosing peppers is the degree of pungency, stinging, heat or stinging, which is defined by the concentration of capsaicin, the chemical component responsible for the burning sensation.
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Learn how to make sausages at home using the correct equipment and procedures to obtain a result that is far superior to the sausages offered by markets, which often use meat scraps, added water to gain weight, excess additives and excess fat. With simple rules you will be able to make the best sausage you have ever eaten in your life.
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Charcuterie or charcuterie, which is the original French term, is a food preparation technique that involves the processing and preservation of meat, generally through methods such as salting, curing, smoking and fermentation. The term “charcuterie” is of French origin and refers to a variety of cured and prepared meat products such as ham, salami, sausages, pâtés and other meat products.
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Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.
Continue reading Devo usar sal de cura em frangos?
A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.
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The relationship between nitrite, nitrate and cancer has been the subject of studies and debates in the scientific and health community. Nitrite (NO2-) and nitrate (NO3-) are chemical compounds that can be found naturally in various foods, mainly vegetables. They are also included in processed products such as cured meats.
Continue reading Nitrito e nitrato, presentes no sal de cura, podem causar câncer?
O corned beef It is beef that is initially treated in brine and then boiled over low heat so that it becomes very tender. The pieces of meat are usually cuts of what we commonly call diaper or flank steak. The origin of the name comes from the process of salting with coarse salt, which in English is called corn. Thus, it can be literally translated as meat with grains. It is usually canned for sale.
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Pastrami is a shortened and cured meat dish, usually made from beef, such as beef brisket. The process of preparing pastrami involves curing, seasoning, and then slowly cooking the meat, usually by smoking. The result is a flavorful, often lightly smoked meat that is often sliced thinly and used in sandwiches, such as the famous pastrami sandwich.
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