Table with suggested temperatures and times for smoking meat. These values serve as a basic reference as the process depends on several points, such as quantity of food, air input and output, smoke and type of wood.
Continue reading Tempo e temperatura para defumar carnes, vegetais e queijos
Black ham ham is made with salted pork shank, then marinated in a mixture of black stout beer, brown sugar, sugar cane syrup and seasonings. These steps take 1 and a half months to complete. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC.
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Smoking It can often seem like a challenge to make at home, but with a little creativity it is possible to adapt household equipment and make incredible dishes with the flavor and aroma of natural smoke. Smoking with an air fryer, is it possible?
Continue reading Pernil defumado na air fryer
Duck breast cooked at low temperature, sous vide style (without the use of a vacuum sealer) and cold smoked. It's a delicious recipe, the flavor of the smoked duck breast is very good. The process is easy to execute. The breast was packed in a plastic food bag, removed as much air as possible, closed with string and cooked at 80ºC for one hour. Cold smoking was done using a common barbecue, with apple sawdust over the embers.
Continue reading Peito de pato defumado sous vide
The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.
Continue reading Defumação fria e quente fumaça líqiuida e fumaça em pó
Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.
Continue reading Linguiça Blumenau Mettwurst
Humanity has preserved meat since the beginning of its history. Initially the techniques were basic and empirical, that is, there was no knowledge of how they worked, only practical knowledge that was passed from generation to generation. Society has evolved and preservation methods have become extremely elaborate and, in addition to preservation, gains in flavor and aroma have also gained ground. In some cases, preservation methods also increase the nitric quality of products. Continue reading Guia de preservação da carne
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?
My first artisanal bacon It was quite simple, I used the most basic recipe possible, both in terms of ingredients and process. It was good, but with a mild, delicate flavor, a little far from the intensity of the bacon we are used to these days. This time I made the bacon using natural smoke flavoring and some additional ingredients to give it a more intense flavor. Continue reading Bacon caseiro com aroma de defumação
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