Smoked Meats & Delicatessen
Whole-Muscle Products Versus Formed Products
Definitions of the two methods, tumbling and binding, added water, telling them apart on the cut face, texture, yield, labels, price and uses.
5 min read
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Smoked Meats & Delicatessen
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
In this category
- Smoked Meats & Delicatessen
Baton Sucuk Versus Coiled Sucuk
What the shape means in production, hanging and ripening, diameter and drying, heat-treated products, slicing, storage and uses.
5 min read
- Smoked Meats & Delicatessen
Antrikot Pastırma Versus Sırt Pastırma
The anatomy of the cuts, how fat distribution affects flavour and texture, ripening, slice appearance, price and which suits which use.
5 min read
- Smoked Meats & Delicatessen
Why Whole-Muscle Inclusions Are Preferred in Deli Products
Whole-muscle versus emulsion products, differences in technique, what the cut face reveals, texture, binding, slicing behaviour and cost.
6 min read
- Smoked Meats & Delicatessen
Why Is Çemen Scraped Off Pastırma? Taste and Texture
What çemen does in production, the effect of removing it, who prefers it, shelf life differences, how to scrape it and where it suits.
5 min read
- Smoked Meats & Delicatessen
Why Slice Shape Matters in Toasted Sandwiches
Coverage maths for square and round slices, what the gap does in the toaster, waste and cost, thickness, service speed and moulding.
5 min read
- Smoked Meats & Delicatessen
How Meat Content Determines Sausage Quality
How meat content is calculated, lean versus total meat, connective tissue and mechanically separated meat, starch and added protein, and labels.
5 min read
- Smoked Meats & Delicatessen
Why Are Pistachios Used in Salami? Texture and Appearance
Three functions of the nut, the chemistry of the green colour, pre-treatment, size and ratio, effect on emulsion, distribution, cost and shelf life.
5 min read
- Smoked Meats & Delicatessen
Why Does Roast Beef Stay Pink? The Effect of Doneness
The three forms of myoglobin, temperature and colour, internal temperature ranges, safety versus pinkness, resting, slicing and colour in storage.
5 min read