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In this video, Peterson shows the production process of Calabresa, Kielbasa and Krakow sausages. The techniques are similar for all 3 products, the difference is the amount of fat and seasoning used in each one. Want to know more? ???? ☝???? Subscribe to our channel and don't miss any content. http://bit.ly/2MqhaZb For more information about our courses: ✅ Complete training through the Charcutaria Portal https://acava.com.br/portal-charcutaria/ Other courses: ✔️Fresh Sausages Course: https://acava.com.br/curso_linguicas/ ✔️Bacon and Smoked Meats Course: https://acava.com.br/curso_defumados/ ???? Get to know LOJA CAVA: https://loja.acava.com.br/ ♨️ CALABRESA Recipe Meat 80% Fat 20% Salt 1.8% BR#1 curing salt 0.25% Garlic 0.3% Ground pepperoni 0.2% Fennel 0.15% Emulsifier 0.15% Antioxidant 0.3% Nutmeg 0.05% ♨️ KIELBASA CAVA Recipe Meat 65% Fat 35% Salt 1.8% Curing salt BR#1 0.25% Garlic 0.3% Coriander Seed 0.1% Black Pepper 0.25% Allspice 0.25% Antioxidant 0.3% Emulsifier 0.3% ???? CRACOVIA Recipe Meat 95% Fat 5% Salt 1.8% Curing salt BR#1 0.25% Garlic 0.4% Ground Black Pepper 0.2% Emulsifier 0.15% Antioxidant 0.3%