Le fasi di preparazione dei salumi stufatura asciugatura stagionatura

Read this article below: The stages of preparation of cured meats The preparation of cured meats has always been one of the methods of preserving meat. When food was not always available and there were certainly no freezers and refrigerators, man had to work hard to ensure that his greatest protein source accompanied him throughout the year. Smoking and salting were the first form of preservation and meat and have allowed man to create unique products. Over time, the creation of cured meats has become an art, an art that was learned in the shop and was often handed down from father to son. In addition to the preparation of the product to be preserved, which respected more or less secret recipes, the most important thing was, and is, seasoning. So in the preparation phases we have: grinding, spicing, stewing, drying and seasoning. In some cases there is also the marinade. Once the meat has been minced, spiced according to the type of product and the tastes of its customers, the product is first bagged, then sent to the very important stage of stewing. The sausage casings are natural or artificial and are used to avoid contact of the meat with the outside. The casing must remain moist in the first phase and on its surface will create those very important molds which will then characterize the specific salami. This first phase is very important because the most important changes take place in the product. Change the pH and the controls must be careful especially the humidity which must be adequate and constant. As many farmers produced on their own, when there were no controls today, the freshly made sausages were placed in hot chambers to "sweat". In this way there was a loss of liquids and the rancidity of the fat was avoided thanks to the proliferation of "good" bacteria. Today, with modern knowledge, the products are much more controlled and occasional thanks to the expert salting, the optimal temperature conditions. Stewing, depending on the product, can take place in cold rooms or in special ventilated rooms. After this first important phase, another equally delicate phase begins: drying. The drying time depends on the size and type of salami but usually varies between 5 and 10 days. The humidity is lowered as the temperature is lowered. It is at this moment that, if not done properly, problems can arise that make the product to be thrown away. Once this phase has passed successfully, we move towards the actual seasoning. A long phase that allows the product to balance every part. A delicate phase where the internal humidity and the surface must reach an optimal phase. How long does the seasoning last? As always, it depends on the type of product. From a few weeks to over 2 years for more seasoned hams. In this phase the cured meats take on their typical flavor. No more "raw" meat but seasoned and spiced according to recipe. Its consistency will change, protective molds will appear on the surface, its bouquet will become that typical of the product. A crucial phase that leads some producers to move the products to more suitable areas, especially if the seasoning must take place naturally. In fact an important part of this phase is the ventilation which can be natural or artificial. Many Italian cured meats are naturally seasoned in designated places where ventilation and aeration bring in the typical air of the place. From the mountain one to the marine and hilly one to the special cells for seasoning with controlled ventilation. Once matured, the salami is cleaned, that is, brushed and sent to the market. ▶ Please click on the? bell to get updates and don't forget to SUBSCRIBE TO THE CHANNEL ➜    / @lericettediluis   = ======== ▶ SOCIAL ◀ ========== Facebook:   / lericettediluis   Instagram:   / luisdeiluis007   Telegram : luisdeiluis mail: [email protected] luis's recipes subtitles: english, german, french, yellow, russian, ukrainian, croatian, portuguese, spanish, italian the three phases stewing drying seasoning drying salami # how to put away cured meats # how to cure cured meats # how to cure sausages # conservation of cured meats # season cured meats # rulof do it yourself # homemade cured meats # cured meats seasoning # cured meats seasoning # cured meats seasoning in the fridge # DIY seasoning # cheese stewing # cured meats stewing # digital electric thermostat