COMO FAZER LINGUIÇA CALABRESA DEFUMADA | RECEITA LINGUIÇA CALABRESA CASEIRA X RECEITA INDUSTRIAL

#calabresa sausage #smoked sausage #sausage Welcome to the Sal de Cura Channel! Here you'll find everything you need to delve deeper into the world of artisanal and professional charcuterie. Check out our courses and materials to get started or further your journey: Charcuterie Courses for Beginners 👇 Charcuterie Guide (30 recipes and theoretical content): https://saldecura.com/ebook-guia-de-c... Meat Smoking Course (practical techniques and certification): https://saldecura.com/guiaessencialde... E-book of Artisanal Smoker Models (25 construction projects): https://saldecura.com/ebook-construin... Professional Charcuterie Course 👇 Charcuterie Production Legalization Course (registration and regulation): https://saldecura.com/cursodelegaliza... Production Cost and Pricing Course (automatic spreadsheets and certification): https://saldecura.com/cursoprecificar/ Charcuterie Shelf Life Course (practical definition and tests): https://saldecura.com/cursodevalidade/ You can also get a Personalized Consultation 👇 Contact us for personalized charcuterie consultations: [email protected] 🛠️ Turn your passion into a successful business with the Sal de Cura Channel! 👩‍🍳 ____________________________________________________________________________ In this unique video, I show you how to make homemade Calabresa sausage and how to make industrial Calabresa sausage! I made a comparison to show you which Calabresa sausage is best, and I also show you how homemade Calabresa sausage is made and how industrial Calabresa sausage is made. The Calabrian sausage recipe has pork and bacon, and the Calabrian sausage also has Calabrian pepper and fennel, both in the homemade and industrial recipes! I also talk in the video about the difference between Calabrian sausage and Calabrian-style sausage. Industrial Calabrian sausage recipe: 750g pork 250g bacon 150ml water 30ml dry red wine 5g crushed garlic 5g Calabrian chili flakes 40g ready-made Calabrian sausage seasoning Artisan Calabrian sausage recipe: 800g pork 200g bacon 18g salt 2.5g type 1 curing salt 2.5g antioxidant 2.5g emulsifier 5g granulated sugar 4g garlic 5g Calabrian chili pepper 1g ground black pepper 2g smoked hot paprika 50ml water 20ml red wine 5g ground fennel I stuffed it into a 40-gauge natural beef casing and then made Calabrian sausage, smoked for 4 hours at 75 to 85 degrees in the smoker! To serve, you can make Calabrian sausage with onions, Calabrian sausage with potatoes, or even a Calabrian sausage sandwich!