Calabresa defumada na panela. Feita em casa.

curing meat. how to make smoked sausage in a pan BRAZILIAN homemade smoked calabresa sausage Calabresa smoked sausage is a brazilian recipe made under the influence of Italian immigration. It is believed to have been inspired by an Italian sausage from the Calabria region, but its name derives from the use of "calabresa pepper", a hot chilli popular in Brazil. Regardless of its origin, it is a brazilian product much appreciated throughout the country, mainly in pizzas. Homemade recipe of the calabresa sausage smoked in the pan. The smoked calabresa sausage is one of the most loved sausages in Brazil, goes well with feijoadas, pizzas, sliced in dishes with rice and beans, in snacks or appetizers on bars and restaurants. From starters, snacks to main dishes, it is everywhere. A good calabresa sausage is irresistible! It is a hot sausage, with a smoky touch and firm consistency, very compact. INGREDIENTS For 1 kg: Pork leg - 1000g; Salt - 20g ≅ 2%; Instacure#1 - 2,5g ≅ 0.25%; Sugar - 5g ≅ 0.5%; Garlic powder - 5g ≅ 0.5%; Antioxidant - 2,5g ≅ 0.25%; (22% of sodium erythorbare) Calabresa pepper - 5g = 0.5%; (or red pepper) Black pepper - 2,5g ≅ 0.25%; Smoked paprika - 2,5g ≅ 0.25%; Ice water - 65g ≅ 6.5%; Fennel seeds - 5g ≅ 0.05%; Yield mix ≅ 20g - 2%; (soy protein + phosphate) Wood chips - 100g. DOUBLE PROBE THERMOMETER https://www.ink-bird.com/