Receita de LINGUIÇA CALABRESA caseira DEFUMADA NA PANELA Charcutaria artesanal
BRAZILIAN smoked calabresa sausage Pork leg, remove bones and skin Keep fat.
Additional fat is optional – max 20% Weigh meat + fat to calculate the ingredients Freeze the fat For 1 kg of sausage: add 20 grams salt 2,5 g instacure#1
2,5 g antioxidant(used a mix with sodium erythorbate) Mix well with meat and refrigerate for 24 hours Mix 5 g sugar, 3 g garlic powder 5 g hot red pepper, 2,5 g black pepper 5g de fennel seed, 2,5 g smoked paprika
optionally 20g mix soy protein + Sodium triphosphate Natural or collagen casing This is natural beef casing 40mm diameter Cut into small pieces a portion of the fat After 24 hours in the refrigerator, grind meat and remaining fat Mix well with hands or stand mixer Add 65 ml of water to soften Add the remaining ingredients and mix until the meat is sticky Add more water if necessary Add the remaining fat and mix well Stuff and tie into links To smoke we used a deep pot with sticks and hooks to hang The wood was placed at the bottom of the pot Place the pan over the heat and leave a gap below lid Try to keep the temperature in the pan close to 90ºC Little by little add water to generate steam The sausage will be ready when the internal temperature reaches 72ºC About two hours Cool down in cold water Questions? Comment. Like, subscribe, share, comment! Pizza with smoked calabresa is a tradition in Brazil.