El mundo Brisket
Ahumados Clambert
5gr de cura por kg carne
Salmuera al 7%: 5 lts de agua, 70 gr por litro: 350 gr de sal.
Como pongo 25 gr de sal de cura, resto 25 de sal común
Entonces 25 gr de sal de cura, 325 sal común, 5 lts agua.
Restas la sal de cura del total de sal. Se entiende?
Otra cosa: el gurú me dijo que no hace falta 10 días de curado, eso es si querés hacer fiambre para guardar. Si se come fresco, no es necesario
Yo cure en 4 días, pero si inyectas la salmuera con sal de cura, logras el color incluso antes
Y las truchas las cure en seco,12 hs luego bien enjuagadas y por último 12 horas de descanso en heladera
Y luego 2 hs ahumado a 80/90
Cuanta sal de cura para las truchas?
Siempre lo mismo; 5 gr por kg.
Mezcle 150 sal gruesa, 70 azúcar y 7 gr de sal de cura (1,4kg tucha tenía)
5 gramos por kilo tambien?
A la mezcla de azúcar y sales le agregué enebro, pimienta, coriandro y jamaica, todo tostado y mortereareado.
Y con eso frote
Si, siempre 5gr por kg
Eso es para todo
Estimado por kilo de carne 100 de sal 20 de sal de cura 20 de azúcar y 2 litros de agua. Marcelo Cagnoli Charcuteria.
PASTRAMI, ESCALDADO Y AHUMADO
Foto 1: cuatro días en salmuera condimentada
Foto 2: enjuagar con abundante agua antes de escaldar
Foto 3: colocar la carne en bolsa.
Foto 4: preparar el agua que no supere los 80 grados
Foto 5: escaldar hasta que el centro de la carne llega a 72 grados (más o menos 45 minutos)
Foto 6: retirar, tomar temperatura del centro, descartar el exceso de líquidos
Foto 7: ya en este estado se podría directamente colocar la costra con humo líquido o en polvo sin la necesidad de llevar a ahumados
Foto 8: ahumado en frio por alrededor de 2 horas
Foto 9: preparación de la costra con pimento paprika azúcar y aceite de oliva
Foto 10: listo el pastrami, dejar reposar 48 horas en heladera.
I'm writing this after seeing a disturbing question in another post.
Understanding Cure #1 & Cure #2
The ultimate goal is to make excellent food, WITHOUT KILLING ANYONE or making them sick. We use a lot of different techniques to achieve this, but our 'Hammer' is CURE.
Curing salts (salt, sodium nitrIte and sodium nitrAte) allow us to hang a piece of meat for more than 4 hours at a temp between 41F to 135F ( the food safety danger zone) without causing food safety hazards (Food Poisoning) The type of cure to use is determined by the time factor of the project.
[SIDE NOTE: Heating food to a high temp DOES NOT ALWAYS reduce the risk of food poisoning if the microorganisms had sufficient time grow and shed toxins. The heat will kill the critters, but the toxins created are still there]
The Nitrite in draws out water and in conjunction with a Ph lowering agent/process , inhibiting the growth of a whole bunch of microorganisms that, if allowed to grow unchecked (read UNCURED), can kill you.
Cure #1 - Sodium NitrIte - Short Term (bacon, pastrami...) 6.25% Sodium Nitrite, 93.75% Tabl Salt.
Cure #2 - Sodium Nitrite AND Soduim NitrAte (Long term, coppa,etc) 6.25% Sodium Nitrite, 4% Sodium NItrate 89.75% Table Salt.
Cure #2 is for long term, because the NitrIte begins curing process at the get og, the interaction with nitrate and sugar consuming micrococci/lactobacilli provides the mechanism which the NitrAte breaks down over time into nitrite, as well as producing lactic acid which lowers ph and continues to do the job over a longer period of time. It is likely that your long-term project will not contain ANY sodium Nitrate, as it will all have broken down.
THEY ARE NOT INTERCHANGEABLE and are never used together, and if you eat a couple grams (pure, not mixed Cure like above) it can kill you.
If you're unsure about which or how much - PLEASE DON'T GUESS!!! ASK!
If you, as a new initiate, decide that Gramma's 90th Birthday Cookout is the perfect time for you to reveal your new avocation by serving up the first fifty pounds of your new sausage, and you either haven't' done the legwork OR ASKED(!) when you were unsure, well, it is not unlikely that you'll be charged with felony manslaughter and Gramma doesn't get a 91st BIrthday wih or without the Cookout.
There are many Internet resources,{like this page) as well as the excellent books suggested through this FB page. Use them. Don't guess. Don't Punt! Make sure you are using a reliable source - I favor web pages over blogs, but always double check something if I'm unsure.
Finally - Celery or Beet Juice as a cure. There has been much discussion about 'naturally' cured product using Celery/Beet Juice as a cure substitute. The reason celery juice is such a good substitute is because the amount of NITRITE in celery juice is three or more times higher than the amount of 'chemical' NITRITE you may have used. The atmosphere of our planet is 78%+ nitrogen - the shit is everywhere!
There are no health benefits to a celery juice cure. It isn't more 'natural' - it is the same chemical compound in a different form. It only exists so Whole Paycheck can put "Naturally Cured" on the label and charge a premium of 25%!
Happy Sausages!
Sorry this was so long...
receta que hacemos en el local
Pastrón ahumado
Por cada kg de tapa de asado
Salmuera de cura
agua filtrada o mineral 150 cc
azúcar 5 gr
sal 24 gr
Sal de cura, 3gr
Estabilizante, 3gr
Antioxidante, 3gr
GMS Glutamato Monosódico, 2gr
Saborizante
2 gr de coriandro en grano tostado y molido
2 gr de pimienta en grano tostada y molida
2 gr jengibre en polvo
2 gr curry
2 gr ají molido poco picante
2 gr ajo en polvo
Adicionales
Vino blanco
Procedimiento
Entibiar el agua y disolver las sales.
Enfriar e inyectar las carnes utilizando 150 cc de salmuera por kg
Introducir la carne en bolsas plásticas junto con la mezcla saborizante. Refregar bien en los trozos de carne.
Dejar en la descansar al menos 48 hs dando vuelta un par de veces al día
Retirar de las bolsas, dejar secar en heladera, idealmente sobre rejillas no metálicas
Ahumar en frio por 4/6 horas
Colocar en asadera con ½ vino blanco, ½ agua y tapar con papel aluminio
Cocinar 2/2,5 horas en horno bajo.
Enfriar rápidamente y guardar en heladera un día antes de servir.
