Smoked Meats & Delicatessen
Thyme Varieties and Their Use in Meat Products
The main genera and how to tell them apart, carvacrol and thymol ratios, which type for which product, dried quality, blends and storage.
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
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- Smoked Meats & Delicatessen
Why Thyme Suits White Meat
What thymol does, aldehydes in poultry fat, why red meat differs, fresh versus dried, when to add, companion ingredients and quantities.
5 min read
- Smoked Meats & Delicatessen
Why Black Pepper Works So Well with Meat
How piperine works, its relation to fat, heat stability, when to grind, its interaction with salt, pepper varieties and use by meat type.
6 min read
- Smoked Meats & Delicatessen
How Is Ham Made? The Production Stages
Raw material selection, brine preparation and injection, tumbling, resting, moulding, the cooking curve, chilling and pre-slicing checks.
5 min read
- Smoked Meats & Delicatessen
The History of the Frankfurter
The origin of the name, the guilds, the Vienna-Frankfurt dispute, migration to America, the spread of emulsion technique, and today's product.
5 min read
- Smoked Meats & Delicatessen
Can Fermented Sucuk Be Eaten Raw? What to Know
The three conditions making raw consumption possible, ripening time, reading the label, risk groups, storage and slicing, and how to assess safety.
6 min read
- Smoked Meats & Delicatessen
Spicing Techniques in Meat Products
The solubility of aroma compounds, dry and wet spicing, salt as a carrier, grind fineness, time and temperature, and choosing a technique by product.
5 min read
- Smoked Meats & Delicatessen
How Many Calories in Beef Ham? Using It in a Diet
The nutritional profile of beef ham, calories and protein, the sodium load, comparisons with similar products, portion size and use in meals.
6 min read
- Smoked Meats & Delicatessen
Beef Tongue: Nutrition and Its Place in Traditional Cooking
The anatomy of tongue, its nutritional profile, B12 and zinc density, preparation and peeling, cooking methods, deli use and storage.
5 min read