2020年2月9日 · Dry curing meat is an art and a science. It can be as simple or as complicated as you want it to be. At its core, the goal is to preserve uncooked meat by allowing it to slowly dry while preventing harmful bacteria from forming. You can dry cure a whole muscle cut (think prosciutto) or sausages (think salami). To do this, you need two things:

Raw meat materials used for sausages were cured first with salt and potassium nitrate or sodium nitrite and then ground, stuffed into casings, smoked and cooked. Whole meats such as loins, butts, hams and bellies were cured whole and then smoked.

2018年7月12日 · Italian salami is traditionally made from lightly ground beef or pork combined with a variety of seasonings and animals fat, which is then stuffed into a casing. The sausage is hung up in a controlled room where the incredibly important fermentation process can begin.

2021年11月23日 · This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.

2024年7月25日 · In this guide, we’ll take you through the process of making dry-cured sausages at home. Drying sausage at home may seem intimidating, but with the right techniques and equipment, anyone can make delicious homemade dry sausages. From salami to pepperoni, drying sausage concentrates flavors and allows the meat to last longer without refrigeration.

2025年1月20日 · Curing involves adding salt to fresh sausage meat and sometimes nitrates/nitrites. Cured sausages have a certain amount of salt to inhibit the meat and reduce unwanted bacteria through binding and diffusion. Often the goal is to dry and preserve the sausage, in some instances, the sausage is fermented which decreases pH and increases acidity.

2024年3月13日 · Learn about the different types of cured sausage and how they are made. Discover the delicious flavors and varieties available.

Salting is the fastest method of curing as it rapidly removes water from the inside of the meat. The salt migrates inside of the meat and the water travels to the outside surface of the meat and simply leaks out. This gives us a double benefit: Both factors create less favorable conditions for the development of bacteria.

Cured sausages consist – as the name suggests – of raw meat and are usually consumed cold. They are divided into spreadable and sliceable varieties (more on that in a moment). Most often, the meat types used are pork, beef or poultry. The ingredients for cured sausage are raw meat, fat, salt , curing salt , sugar and spices.

2023年5月17日 · Nem Chua (Vietnamese Cured Pork With Garlic and Chiles) Recipe. This Vietnamese raw cured sausage is tangy, salty, and loaded with the funky, spicy, and fragrant flavors of garlic, chiles, and both black and white peppercorns.