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.
Continue reading Como fazer Charque e Carne de SolCategory: Several
Cold and hot smoking, liquid smoke and powdered smoke
Smoking
The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.
Continue reading Defumação fria e quente fumaça líqiuida e fumaça em póCuring and smoking to preserve food at home
What is cured meat?
Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for preservation, flavor and color purposes. Some publications distinguish the use of salt alone as salting, and reserve the word cure for the use of salt with nitrates/nitrites. Curing ingredients can be rubbed onto the surface of the food, mixed into dry foods (dry curing), or dissolved in water (brine, wet curing, or pickling). In the last processes, the food is submerged in the brine until it is completely covered. With large cuts of meat, brine can also be injected into the muscle. The term pickle in curing has been used to mean any brine solution or a brine curing solution with added sugar.
Continue reading Cura e defumação para conservar alimentos em casaProcessed meats curing salt nitrite nitrate and 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 Carnes processadas sal de cura nitrito nitrato e câncerCauses of defects in sausages
Lack of consistency
- Excess fat and water, dough resting longer than 12 hours;
- Dough handled while still hot;
- Low pressure when embedding;
- Meat from fatigued or sick animals;
- Mass with very high initial contamination.
Main ingredients and additives used in meat
Conservatives (cures)
These are substances with the function of maintaining the appearance and palatability of food, that is, keeping it in a condition to be consumed within a certain time, preventing or preventing deterioration caused by microorganisms or enzymatic action. Example: curing salt
Continue reading Principais ingredientes e aditivos usados em carnesSalmonella contamination and salmonellosis prevention methods
About Salmonella
Salmonella is a genus of bacteria, commonly called salmonella, belonging to the Enterobacteriaceae family, and has been known for more than a century.
Continue reading Salmonella contaminação e métodos de prevenção salmoneloseWhat is the difference between raw hams?
Serrano, Iberian Ham, Pata Negra, Prosciutto, Parma Ham? Understand the fundamental differences between these, the greatest delicacies in charcuterie. Products that take up to 3 years to be ready.
Continue reading Qual é a diferença entre os presuntos crus?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.
Continue reading O que é Dry Rub?Italian Pancetta
Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.
Continue reading Pancetta Italiana