Category: Recipes

Cured Calabrese Sausage Recipe

linguiça calabresa curada

Cured Calabrese Sausage. Cured sausage recipe with pepperoni. It's a very spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. Cured sausage recipe with pepperoni. It's a reasonably spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. This recipe does not require smoking or cooking, just a curing period at a mild temperature and with ventilation for 10 to 15 days. This time is necessary for the healing/weight loss process to occur. During this period the sausage will gain color, texture and flavor. It's a simple recipe that can be made at home. Continue reading Receita de Linguiça Calabresa Curada

Canadian Loin or Artisan Canadian Bacon

Bacon Canadense

O Canadian bacon or Canadian bacon it is previously cured with a salt, curing salt, herbs, sugar and liquid smoke or smoke from burning wood, then it is roasted or slowly smoked until the interior reaches food safety temperature. The curing salt adds a layer of cured flavor that, for me, is essential in this type of product. Continue reading Lombo Canadense ou Bacon Canadense Artesanal

Collagen film capicola

Copa

Coppa or Capicola is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy. It can also be made with pork loin, which has much less fat than the neck. Continue reading Copa em filme de colágeno

How to make homemade sausage

Real sausage is an emulsion of prime meat, fat, seasonings and water. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha caseira

Pastrami

pastrami
Pastrami It is a product cured in brine and then smoked and, optionally, before serving it can be cooked slowly until it is very soft, falling apart. The pastrami recipe is very similar to corned beef, as you can use the same cut of beef and the initial process is identical. The difference is in the smoking. Continue reading Pastrami

Corned Beef

corned beef
Corned Beef is a product cured in brine and then slowly cooked until very tender. Many call it “canned meat” or “canned meat”, but this may not be an accurate translation, as the origin of the name comes from the grains of salt originally used in production, which were called “corns of salt”.  Continue reading Corned Beef