BRC Charcutaria Manual

salame pronto

Manufacturing Manual – BRC Ingredients.
Recipes and procedures for the production of sausages and other charcuterie products.

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Dear Eduardo, good afternoon. Problems with two salami. They were dry and light. I opened it and saw this crap. What could have gone wrong? I filled it with collagen casing by hand and made the holes with a needle in the bubbles. The only difference with this pasta is that I added fresh crushed garlic. It seems to have animals. It has hundreds of white dots. The smell is still pleasant. But on my work table, when I opened the salami, I noticed an insect that looked like a tick, about 2 millimeters in diameter, in the sink bowl. Does it have something to do with the defect or just coincidence (I live in the woods). A hug, Alvaro

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Hi Alvaro, apparently there was contamination in the meat. Either the meat was already contaminated or something happened during processing. The internal spaces could be air that entered during embedding, carbon dioxide or even the meat having been consumed by the contaminant. These ticks must be related, yes, it could be an animal that fed on the meat, but it is difficult to identify which one. Unfortunately there is no way to save it, you have to discard it. You have to identify at which stage this contamination occurred and try to remedy it in the next stages.

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Good morning Eduardo. Thanks. I took the photos and discarded them immediately. I'll try to remember the step. The day before I prepared sausages (with the same meat) and they were great and these sausages I changed the recipe by including crushed garlic. I'll pay more attention. Abs

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Yes, it could have come in garlic, many condiments can carry some contaminants.

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I thought it was great, but do you sell the printed book, thank you

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goodnight. I recently bought a vacuum-packed sausage, and I saw on the packaging that the expiration date was 60 days. How can I ensure that the ones I make have a long shelf life? Thank you very much for your attention and congratulations on the quality of the site.

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Williams, preservative (sodium nitrite), antioxidants, refrigeration and vacuum packaging help to extend the product's shelf life. Bactericidal and fungicidal condiments such as garlic, onion and extracts of herbs and spices also help.

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Good evening, I'm a cook and I'd really like to open up the range and learn the art of smoking, I'd really like to talk to you. hugs

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How do I buy these Master Liga products?

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Good evening, go to the brc website, there are representatives and all the products for manufacturing sausages.

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Very good explanations about making sausages

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I learned a lot from you today, thank you very much

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Hello! How do I download the book?
Thanks!

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This manual is excellent and once again congratulations to the blog administrator for the excellent work in helping us to further demystify this field of gastronomy. Thank you all for your posts, which really help me and a large number of Brazilians who like the subject.

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In a country devoid of tradition and accessible literature on the subject, this Manual is an excellent introduction to some charcuterie topics.

Congratulations to BRC for the material made available to its customers through its reseller network (I received my booklet by purchasing BRC products at Ponto Certo in Bragança Paulista) and to the Administrator for obtaining permission to publish the book on the blog.

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