This salami was made using textile casing seasoned with peppers. Textile casing is a very easy way to apply a seasoned outer layer, or crust. In this case, textile casing was used with a crust of white and black pepper. The production process is similar to traditional salami, the only difference is the type of casing, or casing, used, which in this case is a special casing for this purpose.
Continue reading Salame com crosta de pimentas
The salami type pepperoni It has intense seasoning and is widely consumed, especially in the USA, in the production of pizzas. Its original name is peperone and dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. The meat generally used is beef, but pork can be added to harmonize the flavor of the product.
Continue reading PEPPERONI 100% bovino feito em casa
Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
Continue reading Salame com crosta de caju e amêndoas, sem tripa
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.
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Thick tripe is a traditional sausage from the southern region of Brazil, especially in Rio Grande do Sul. It is a mixture of condiments, vegetables, rice, tomatoes and different meats, which can be of pork, beef or poultry origin.
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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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This salami was made for those who wish to produce homemade salami without any additives or do not intend to purchase equipment. Using things available at home it is possible to make great salami. The only additional ingredient that cannot be missing is tripe, which was straight beef in this case. I used a mini wine cellar, which I have at home, for the drying/maturation process.
Continue reading Salame feito em casa, sem equipamentos e sem aditivos
Mixed double salami, homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using a cellar or a specific air-conditioned environment. It is also possible to do this in adapted refrigerators, as long as the maximum temperature is maintained at 14ºC, the humidity is close to 80% and there is some type of light and constant air circulation.
Continue reading Salame duplo feito em casa
Kibbeh (kibe, كبة, kibbeh or kubbah) is a typical Middle Eastern dish consisting of a dumpling made from bulgur or semolina dough, stuffed with meat, seasoned with herbs and condiments. The name derives from kubbeh which in Arabic means ball. It is a very popular dish in Lebanon, Palestine, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian peninsula and part of the Caucasus, such as Armenia. Syrian-Lebanese immigrants spread the recipe to South America. In Brazil it is a very common dish, served in bakeries, cafeterias, restaurants and bars.
Continue reading Receita de Linguiça de Quibe kibbeh sausage
Sausage made 100% by hand, without equipment. 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 Linguiça de pernil com mandioca e bacon
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