CLASS 8

CHARCUTERIE 

Smoking:

COLD 37 ° C

HOT 65-93 ° C

Most used tree: hichory
Wood: Cellulose, hemicellulose (dried at 160 ° C), lignin. The wood must be dry.

Smoke 80% gas
Solid 20%
Phenols: aromas and flavors.
Nitrosamines: Products cured to achieve balance.

SMOKE: smoked a previous cure. It changes flavor and color. Presents phenols and acids for dehydration.

• It gives flavor to food. You can smoke anything. You can use any wood ( arbol de manzanas)
• Smoke gives flavor, color, the level of heat defines the type of smoking.
• Smoking roasting and pan smoking.
• Fruit woods: delicate fish.
• Home smoking: cook while the smoke
• Bradley smoker: smoke food to low temp and never cook
• Its posible to smoke for long periods on a grill with little offor.
• Hote smoke: 82° for sausages and 93°c for whole cuts.
• Is recommended to use pink salt to avoid butulism.