Categories
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
The logic behind a moulded form, slice standardisation, cost per portion, comparison with a natural shape, slicing, uses and storage.
6 min read
How heat-treated sucuk gets produced, compared with fermented, pH and water activity, texture, behaviour in the pan, nutrition and storage.
5 min read
How hususi sucuk is defined, meat and fat across the classes, the spice blend, fermentation, the cut, cooking, nutrition and storage.
5 min read
The dimensions of a smoked hotdog sausage, matching the bread, emulsion structure, smoking, cooking methods, sauce balance, nutrition and storage.
6 min read
What turkey ham is, how it gets produced, leg against breast, brine chemistry, slice structure, nutrition, uses and storage.
5 min read
The nutritional profile of smoked turkey roast, brining and smoking, the risk of drying out, slicing, pairings, storage and a comparison with red meat products.
5 min read
The function of pistachio in salami, ratios, the section, technical difficulties, rancidity, slicing, service and storage.
6 min read
How traditional salami gets made, adding smoke, layers of aroma, fermentation, slicing, pairings, nutrition and storage.
6 min read
The mechanism of two preservation methods, water activity, the stages of production, the cut, slicing, service, density and storage.
6 min read
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