This is an Italian recipe from the Provenance region, Sardinia island. Sardinia is a paradisiacal island in the Mediterranean Sea that, in addition to its natural beauty, presented us with a salami made by hand using lamb meat. Lamb meat has a strong flavor, which makes this product a delicacy for those who enjoy a more pronounced meat flavor. Sardinian salami is originally cured for a long period, around 4 months, which is why it resembles raw ham.
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
Color fixation reddish in the cured meats, that is, they were exposed to nitrite(NO²), is due to the pigment nitrosilhemochrome, which is the heat-denatured form of nitrosomyoglobin, formed from the reaction of nitric oxide (NO), coming from nitrite (NO2) and myoglobin naturally present in meat. Continue reading Coloração avermelhada em carnes curadas
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
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. Continue reading Linguiça picante de lombo e costela
For those who produce commercially or for their own consumption, it is extremely important to know and be able to estimate the reduction rate of sodium nitrite(present in curing salt) added in production. To better understand this issue, I listed some studies that present this reduction or conversion of sodium nitrite in cured meats from production to storage. Continue reading Tempo de conversão do nitrito nas carnes curadas
Nitrite is considered an essential curing ingredient responsible for “fixing” the color characteristics associated with cured meats, creating a unique flavor profile that distinguishes it from products that do not contain nitrite, promoting control of lipid oxidation and serving as an efficient antimicrobial. alone or in synergy with other ingredients. Continue reading sal de cura nitrito nitrato salitre história e benefícios
The meat emulsion consists of the connection (stable suspension) of water and fat with the meat protein. Normally, water and fat are unable to form bonds, and to make this bond possible, an emulsifying agent must be used. Meat protein serves as the “emulsifying agent”, or structure that makes it possible to stabilize these 3 components into a smooth, uniform mass. Myosin, the most abundant protein in meat, is the main encapsulator of fat and water particles. Continue reading Emulsão cárnea
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