Category: Smoked

Sodium Nitrite and Nitrate Curing Salts

sal de cura

Sodium nitrate and sodium nitrite, also known as curing salts, are preservative food additives widely used in the food industry, they can be used together or alone. They have a very similar chemical composition. Precisely for this reason, many people get confused when deciding which of the two is best used when preparing preserves or meats that will require periods of curing, smoking, fermentation or extending their shelf life for later consumption. The difference in the chemical composition of these two additives is just one oxygen atom, sodium nitrite (NaNO2) has two oxygen atoms, while sodium nitrate (NaNO3) has one more oxygen atom. Continue reading Sais de Cura Nitrito e Nitrato de sódio

Quick smoking

Hot and quick smoking is the most common method of smoking. Continuous smoke is applied at 41-60°C for 30 minutes to 2 hours, resulting in a loss of between 5 and 12% in weight. This is not recommended for large pieces of meat that are stored for a long period of time. Continue reading Defumação rápida

Long smoking with moderate heat

Continuous smoking at 23-40°C for 4-48 hours, depending on the diameter of the meat, maintaining humidity at 80% and medium smoke quantity. In this process, weight loss varies between 2% and 10%, with this difference directly linked to the time spent smoking. Continue reading Defumação longa com calor moderado

Smoking and moisture loss of meat

pernil defumado em casa na air fryer

Smoked meats lose, on average, around 10% of moisture during the smoking process. This depends on the temperature, smoking time and humidity inside the smoker. Eliminating moisture was important when products were smoked for preservation purposes. Continue reading Defumação e perda de umidade da carne