It is possible and very simple to smoke using a barbecue. Preferably use a grill that already has a lid or, if your grill is open, use an object to trap part of the smoke inside the grill. It is necessary for part of the smoke to escape so that there is a flow and the fire is not completely extinguished. Continue reading Como defumar na churrasqueira?
This is the recipe for a chicken sausage totally homemade Natural, free from chemical additives, preservatives, colorings, stabilizers or industrial emulsifiers. Starting from this base recipe, you can add whatever condiments you want. The most important thing is to master the basic process of making sausage, which is what I intend to go through in this recipe. Continue reading Salsicha de frango caseira
This barbecue provolone sausage recipe is very tasty. The biquinho pepper used has flavor but is very little hot, so it is well accepted by all palates. Provolone cheese is smoked and goes very well with a good barbecue. Continue reading Receita de linguiça com provolone para churrasco
German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted. Continue reading Receita de salsicha alemã Bratwurst caseira natural
O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy. Continue reading Salame Italiano Toscano Finocchiona
Cure, Maturation It is Fermentation These are fascinating and extremely rich processes for the flavor, texture and preservation of food. Understanding these processes is a valuable ally for those who produce food, whether at home, in industries or in artisanal productions. Continue reading Curado Fermentado ou Maturado?
List of tips on ingredients and procedures for producing good homemade sausages, much better in quality and flavor than industrialized sausages. Grind or cut with a knife? Use curing salt? What casing to use? What type of fat to use? Continue reading Dicas para fazer linguiça caseira
This recipe for homemade ham sausage with jalapeño pepper is very tasty. The jalapeño pepper is usually quite tasty and not very hot, so it is well accepted by all palates. Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you prefer “wetter” sausages, add more fat. Continue reading linguiça caseira de pernil com pimenta jalapenho
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. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Receita de Linguiça de pernil com queijo caseira
The noblest and most expensive charcuterie product is, without a doubt, raw ham. The best quality ingredients, time, patience and an ancient empirical technique are the answer to the production of this ancient delicacy appreciated in all corners of the world. This perfect combination produces one of the finest meat foods ever created. Dry-aged hams were developed over time by European farmers as a way to preserve pork, without refrigeration, while waiting for the following year's slaughter period. Continue reading Presunto Parma Presunto Serrano Presunto Jamón Ibérico
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