RECEITA COMPLETA - LINGUIÇA BLUMENAU ARTESANAL

Learn step-by-step how to make artisanal Blumenau sausage, one of the most traditional and flavorful delicacies of Santa Catarina! In this video, I show the entire homemade manufacturing process — from choosing the meats, seasonings, grinding, curing, and stuffing — to techniques to give your sausage the authentic flavor of colonial productions. ERRATUM - 04:31:15 - 0.4% AND NOT 4% DEXTROSE ATTENTION!! All the material in the video was sanitized with 70% alcohol. When not wearing gloves, my hands were also extremely clean and sanitized with 70% alcohol. Quantity of meat in the video: 7100g (7.1kg) - 72h of fermentation - within those 72h, I did 10 to 15h of cold smoking. Spices and related ingredients: COMMON SALT - 177.5g (2.5%) - 2.5/100 x 7100; CURING SALT 2 - 17.75g - (2.5g per kg of meat) (2.5 x 7100) ANTIOXIDANT - 17.75g - (2.5g per kg of meat) (2.5 x 7100) DEXTROSE - 28.4g - (0.40%) (0.40/100) (0.004*7100) GARLIC POWDER - 7.1g - 1g per kg of meat or to taste. GROUND PEPPER - 17.75g - 2.5g per kg of meat or to taste. GLUTAMATE - 14.2g - 2g per kg of meat or to taste. T-SPX CULTURE - 1.77g - 0.025% - 0.00025g x 7100 - Dissolved in filtered water (90, 100ml) 👉 Subscribe to the channel, leave your like and share with those who love charcuterie! 👉 Comment below if you want more artisanal recipes, smoking tips or other cured meats! https://nigrinartesanal.com.br/ #BlumenauSausage #ArtisanalSausage #Charcuterie #ArtisanalCharcuterie #HomemadeProduction #ArtisanalSausages #HowToMakeSausage #ArtisanalSmoking #ArtisanalCuisine #TraditionalRecipes #SantaCatarinaCuisine #ArtisanalGastronomy #BlumenauSC #HomemadeSausage #HomemadeRecipe #TypicalFood @botimetal - 2:10 , 3:36 @Novonesis - 05:07