“Insured meat” means all products made with meat or edible organs, whether cured or not, seasoned, cooked or not, smoked and dried or not, with intestine, bladder or animal membrane as the wrapping.
SOLE PARAGRAPH: the use of artificial skins in the preparation of sausages is permitted, as long as they are approved by DIPOA.
Hi Tiago, use soy protein isolate and/or phosphates to gain performance. There are ready-made products with a mix of soy protein and phosphates, like this one income mix.
Lindaselva Rodrigues Lopes
Member
19/03/2019 00:22
In a video I saw how to dry sausage in an air conditioner, I would like more information and how I can use it. Thank you.
Air conditioning chamber? It can be any place where you can hang the products, keep the temperature around 12ºC, the humidity around 80%, have light air circulation and no light. Some people do it in an old refrigerator, mini-bar, wine cellar, basement, container…
Gilberto
13/07/2018 07:09
Please, I have noticed that some Calabrian sausages include potato starch in their recipes. I would like to know if in this case the use of a chemical emulsifier is unnecessary?
Renata Simoes
10/07/2017 21:48
Congratulations. I would like to receive the information posted.
Thanks
Antonio Mark´s
27/06/2017 11:11
If possible, I would like to receive notifications of new publications, especially about artisanal sausages.
Hi Antonio, there is a sign-up form in the sidebar or at the very bottom of the scroll bar for mobile users. A notification is sent whenever a relevant recipe is published. There is no specific sign-up for sausages only, but all recipes are always related to charcuterie.
EDUARDO RODRIGUES BORBA
26/06/2017 20:46
Good evening. I would like to know what % of soy protein isolate I can use in pork sausage.
I'm also looking for some material on curing salami by wet smoking. I'm from Pernambuco and the temperatures here are high for curing.
ademir rocha da silva
15/05/2017 11:07
I really liked these comments, I would like to receive more information on the topic, thank you.
MAURICIO de souza ferreira.
22/01/2017 18:55
Please gentlemen, I intend to make salami without smoking, how much curing salt should I use for each kilo of meat. I thank you very much in advance.
Good morning,
Eduardo, I make a sausage with beef, cms and other ingredients. It is cooked. It is Ling. Mixed Cooked, but after approximately 10 days it starts to release water and consequently, loses the vacuum faster. Where are we going wrong? Could you give us some light?
Do you already use stabilizers? Phosphate mix? Soy protein? Another thing is the cms, it doesn't have much "bind" because it is a very low quality "protein source". If it is economically viable, you could replace it with more beef to help with water retention. I don't know the recipe, but I would suggest increasing the vegetable protein and reducing the cms to achieve greater stability.
Vanessa Casagrande
04/08/2016 08:27
Your website is great! Thank you for sharing information that is hard to find! I made a homemade sausage recipe yesterday, I used pork leg and bacon, I thought it was very light after cooking, is that normal? Thank you!
Hi Vanessa, you probably didn't use curing salt (nitrite) and that's why the sausage turned out light. The curing salt reacts with the meat, creating and fixing a reddish hue; otherwise, the sausage tends to turn light gray after cooking. If you want to keep the product natural, you can replace the curing with artificial or natural colorings such as saffron, annatto, paprika, tomato paste, beet juice or another dark orange or red ingredient.
Andrew
02/07/2016 19:02
They have some dough or cream based on wheat or cornstarch to make the dough, just like the sausage made with alheira, which contains bread in its composition, I mean smoked sausage.
If you're talking about a traditional smoked meat-based sausage, then I don't know of a dough that can add volume without ruining the texture. What you can do is use soy protein and phosphates to retain and stabilize more water within the protein.
EBER GOMES
28/06/2016 09:17
Good morning
I would like to make smoked knee, I need a recipe for brining by immersion, can someone help me.
Paulo Ricardo
31/05/2016 21:25
Hello, very good blog, excellent even, congratulations
Could ascorbic acid be a substitute for curing salt or does one thing have nothing to do with the other?
Arthur Bestene
24/04/2016 17:05
My sausage crumbles a lot, where am I going wrong? You say it's the temperature and the amount of fat (more or less, if I want it lighter, do I add more liquids and thickeners?
I would like to take a course, as I would like to invest in this field. I am from Belém-PA, and we have an abundance of spices and animal raw materials, which I believe are excellent in the art of charcuterie.
Thank you very much
Sausage is more difficult. If you want something with less fat, you can try adding soy protein (isolated, the purer the better) and crushed ice to help with the texture and temperature. Phosphates also help stabilize the emulsion. Always keep it very cold throughout the process, work the mixture more to bind the protein. In Belém, the most difficult thing must be the temperature; keeping it close to zero throughout the process is the biggest challenge. They use a lot of chicken skin in industrial sausages, as it helps bind and is also a source of fat. You will have to adjust your measurements to reach the ideal proportions of fat, animal protein, vegetable protein and water. It really is a lot of testing!
John Wenceslas
08/04/2016 13:03
Dear.
Is there any way to make the casings more fire resistant without using chemicals?
almeida
24/03/2016 01:49
Thank you very much, please could you provide some literature regarding the origin of the use of healing salts (first reports of use by humanity) otherwise, thank you very much again, may GOD bless you.
Luiz Hubel
12/03/2016 14:08
Eduardo, congratulations, very clear and objective, I really liked the information as well as the interactivity of the people who are participating.
Once again congratulations and success.
Anibal Miron
18/02/2016 12:56
Good afternoon, first of all I would like to congratulate the site and thank you for the information posted, I recently acquired a meat grinder with an adaptation for making sausages, since then I have been researching to understand and be able to make artisanal sausages, of the information I researched there is one that was not clear, which is the drying time of the sausages, I want to make Tuscan sausage to grill on the barbecue, nothing smoked or precooked, I understood all the processes, from the choice of pork, seasonings, fat proportion, etc. I will not use curing salt, only salt and natural seasonings. Let's get to the question, since it is not smoked, and does not have preservatives, I imagine that its shelf life is a few days, at the same time, I saw that some people leave the sausage to dry for 1 to 2 days hanging outside the refrigerator, others say they leave it for 1 to 2 hours, and most recipes say that the sausage should be stored for a maximum of 5 days in the refrigerator, I am a little worried about the drying time, is that it? really? Won't the sausage spoil if left out of the fridge to dry for 2 days? If you can help me with this information I would be very grateful, one more thing… Read more "
Yes, it will go bad. It's the same as leaving a piece of seasoned meat out of the fridge. In 2 days without preservatives, meat yeasts and at an inadequate temperature, all kinds of bacteria will proliferate. When you roast it, it will kill the bacteria, but the toxins will still be there. What exactly is the reason for this drying? Color fixation (nitrite), loss of moisture, maturation? Natural sausage without curing salt for barbecue does not need to be dried. Store it in a container in the fridge. The shelf life, as mentioned, is the same as any seasoned meat. I suggest 3 days at most, after that you need to be careful. Freeze it and it will last at least 3 months.
Sergio
04/02/2016 09:33
Your website is very good, very informative for those who want to start in the art of charcuterie.
I would like to suggest including a section on equipment and accessories. There are so many different grinders, fillers, nozzles, etc. that it can be difficult for those who are not familiar with them to choose what to buy without wasting money.
Junior Pepper
05/01/2016 14:17
Good afternoon.
I am delighted with your website.
Precious tips.
I really want to make those German sausages, the White and the Red. If I'm not mistaken they're called Bratwurst... Something like that.
Do you have any recipes for them? I saw a recipe but it didn't seem very correct. For example, how does it get that white?
There is the white sausage Weisswurst and the Bratwurst, both made with veal, which is why they are light in color. The Bratwurst is thinner, the thickness of a sausage, and is often used in hot dogs in the US. The Weisswurst is thicker, the thickness of a sausage. The red sausage is the “Penguin”, which from what I know is the “Schublig”. Search for these names and you will find many good recipes in English.
claudio antonio zampieri
02/12/2015 17:51
I would like to always be informed about new recipes
Antonio Lasse
30/10/2015 08:40
I need addresses in São Paulo where they sell artificial or natural bladders, bovine size for
smoked tenderloin
Thank you ANTONIO lASSE
Leopold Adamowicz
04/09/2015 01:09
Very good, I usually make cheeses, breads, as much as possible natural! Now I want to start making sausages for my own consumption! Congratulations to the Forum and the people who give us the information.
Carlos MS Maia Son
04/08/2015 16:15
Great, very useful and informative. It's exactly what I needed. I intend to start a small production of salami and other sausages. I would like to be able to contact you if I have any questions. Thank you.
English 
Português do Brasil
Hello, I would like to know how much ascorbic acid to use in meat?
Good morning!
How to increase the yield of fresh sausages?
Can I use soy protein isolate or starch? And the quantity!
Thank you very much
Hi Tiago, use soy protein isolate and/or phosphates to gain performance. There are ready-made products with a mix of soy protein and phosphates, like this one income mix.
In a video I saw how to dry sausage in an air conditioner, I would like more information and how I can use it. Thank you.
Air conditioning chamber? It can be any place where you can hang the products, keep the temperature around 12ºC, the humidity around 80%, have light air circulation and no light. Some people do it in an old refrigerator, mini-bar, wine cellar, basement, container…
Please, I have noticed that some Calabrian sausages include potato starch in their recipes. I would like to know if in this case the use of a chemical emulsifier is unnecessary?
Congratulations. I would like to receive the information posted.
Thanks
If possible, I would like to receive notifications of new publications, especially about artisanal sausages.
Hi Antonio, there is a sign-up form in the sidebar or at the very bottom of the scroll bar for mobile users. A notification is sent whenever a relevant recipe is published. There is no specific sign-up for sausages only, but all recipes are always related to charcuterie.
Good evening. I would like to know what % of soy protein isolate I can use in pork sausage.
I'm also looking for some material on curing salami by wet smoking. I'm from Pernambuco and the temperatures here are high for curing.
I really liked these comments, I would like to receive more information on the topic, thank you.
Please gentlemen, I intend to make salami without smoking, how much curing salt should I use for each kilo of meat. I thank you very much in advance.
Curing salt usually comes with instructions, but the general rule is 2.4g of curing salt for every kilo of meat.
My pork sausages are bursting, what are the problems and causes?
Too much pressure when stuffing, that is, too much dough in the casing, or too much heat when baking. These are the most common causes.
Could it be a lack of a binder?
Good morning,
Eduardo, I make a sausage with beef, cms and other ingredients. It is cooked. It is Ling. Mixed Cooked, but after approximately 10 days it starts to release water and consequently, loses the vacuum faster. Where are we going wrong? Could you give us some light?
Do you already use stabilizers? Phosphate mix? Soy protein? Another thing is the cms, it doesn't have much "bind" because it is a very low quality "protein source". If it is economically viable, you could replace it with more beef to help with water retention. I don't know the recipe, but I would suggest increasing the vegetable protein and reducing the cms to achieve greater stability.
Your website is great! Thank you for sharing information that is hard to find! I made a homemade sausage recipe yesterday, I used pork leg and bacon, I thought it was very light after cooking, is that normal? Thank you!
Hi Vanessa, you probably didn't use curing salt (nitrite) and that's why the sausage turned out light. The curing salt reacts with the meat, creating and fixing a reddish hue; otherwise, the sausage tends to turn light gray after cooking. If you want to keep the product natural, you can replace the curing with artificial or natural colorings such as saffron, annatto, paprika, tomato paste, beet juice or another dark orange or red ingredient.
They have some dough or cream based on wheat or cornstarch to make the dough, just like the sausage made with alheira, which contains bread in its composition, I mean smoked sausage.
If you're talking about a traditional smoked meat-based sausage, then I don't know of a dough that can add volume without ruining the texture. What you can do is use soy protein and phosphates to retain and stabilize more water within the protein.
Good morning
I would like to make smoked knee, I need a recipe for brining by immersion, can someone help me.
Hello, very good blog, excellent even, congratulations
Could ascorbic acid be a substitute for curing salt or does one thing have nothing to do with the other?
My sausage crumbles a lot, where am I going wrong? You say it's the temperature and the amount of fat (more or less, if I want it lighter, do I add more liquids and thickeners?
I would like to take a course, as I would like to invest in this field. I am from Belém-PA, and we have an abundance of spices and animal raw materials, which I believe are excellent in the art of charcuterie.
Thank you very much
Sausage is more difficult. If you want something with less fat, you can try adding soy protein (isolated, the purer the better) and crushed ice to help with the texture and temperature. Phosphates also help stabilize the emulsion. Always keep it very cold throughout the process, work the mixture more to bind the protein. In Belém, the most difficult thing must be the temperature; keeping it close to zero throughout the process is the biggest challenge. They use a lot of chicken skin in industrial sausages, as it helps bind and is also a source of fat. You will have to adjust your measurements to reach the ideal proportions of fat, animal protein, vegetable protein and water. It really is a lot of testing!
Dear.
Is there any way to make the casings more fire resistant without using chemicals?
Thank you very much, please could you provide some literature regarding the origin of the use of healing salts (first reports of use by humanity) otherwise, thank you very much again, may GOD bless you.
Eduardo, congratulations, very clear and objective, I really liked the information as well as the interactivity of the people who are participating.
Once again congratulations and success.
Good afternoon, first of all I would like to congratulate the site and thank you for the information posted, I recently acquired a meat grinder with an adaptation for making sausages, since then I have been researching to understand and be able to make artisanal sausages, of the information I researched there is one that was not clear, which is the drying time of the sausages, I want to make Tuscan sausage to grill on the barbecue, nothing smoked or precooked, I understood all the processes, from the choice of pork, seasonings, fat proportion, etc. I will not use curing salt, only salt and natural seasonings. Let's get to the question, since it is not smoked, and does not have preservatives, I imagine that its shelf life is a few days, at the same time, I saw that some people leave the sausage to dry for 1 to 2 days hanging outside the refrigerator, others say they leave it for 1 to 2 hours, and most recipes say that the sausage should be stored for a maximum of 5 days in the refrigerator, I am a little worried about the drying time, is that it? really? Won't the sausage spoil if left out of the fridge to dry for 2 days? If you can help me with this information I would be very grateful, one more thing… Read more "
Yes, it will go bad. It's the same as leaving a piece of seasoned meat out of the fridge. In 2 days without preservatives, meat yeasts and at an inadequate temperature, all kinds of bacteria will proliferate. When you roast it, it will kill the bacteria, but the toxins will still be there. What exactly is the reason for this drying? Color fixation (nitrite), loss of moisture, maturation? Natural sausage without curing salt for barbecue does not need to be dried. Store it in a container in the fridge. The shelf life, as mentioned, is the same as any seasoned meat. I suggest 3 days at most, after that you need to be careful. Freeze it and it will last at least 3 months.
Your website is very good, very informative for those who want to start in the art of charcuterie.
I would like to suggest including a section on equipment and accessories. There are so many different grinders, fillers, nozzles, etc. that it can be difficult for those who are not familiar with them to choose what to buy without wasting money.
Good afternoon.
I am delighted with your website.
Precious tips.
I really want to make those German sausages, the White and the Red. If I'm not mistaken they're called Bratwurst... Something like that.
Do you have any recipes for them? I saw a recipe but it didn't seem very correct. For example, how does it get that white?
There is the white sausage Weisswurst and the Bratwurst, both made with veal, which is why they are light in color. The Bratwurst is thinner, the thickness of a sausage, and is often used in hot dogs in the US. The Weisswurst is thicker, the thickness of a sausage. The red sausage is the “Penguin”, which from what I know is the “Schublig”. Search for these names and you will find many good recipes in English.
I would like to always be informed about new recipes
I need addresses in São Paulo where they sell artificial or natural bladders, bovine size for
smoked tenderloin
Thank you ANTONIO lASSE
Very good, I usually make cheeses, breads, as much as possible natural! Now I want to start making sausages for my own consumption! Congratulations to the Forum and the people who give us the information.
Great, very useful and informative. It's exactly what I needed. I intend to start a small production of salami and other sausages. I would like to be able to contact you if I have any questions. Thank you.