HOW TO MAKE A DELICIOUS HOME MORTADELLA (SMOKED STEP BY STEP)

HOW TO MAKE A DELICIOUS HOME MORTADELLA (SMOKED STEP BY STEP)
Today we are going to see how to make a delicious Smoked Homemade Mortadela step by step.
There are several types and various recipes of Mortadella can be (Smoked, Bolognese, Bologne, Bolognese, Italian, Sicilian) finally, there is a huge variety in the market. This is the recipe and step by step how I produced this delight.
In this recipe, the Mortadela was smoked hot with temperature control in an electric smoker, it can also be cooked in water at a controlled temperature and cannot exceed 95° of water, a sous vide is recommended and put the piece in a bag. vacuum depending on the packaging whether it is fibrous, collagen, bovine bottom, etc.
Mortadella is a more complicated item to make at home as it depends a lot on time and temperature, the latter always too low for both grinding the meat and processing the emulsion, as you will see in the video.
Let's go to Recipe for 1 kg of mortadella.
650 g. Pork loin meat.
250 gr. of fat I used panceta.
100 gr. fat in cubes, this outside scalded boiling water throw the cubes wait a maximum of 1 minutes and remove and place to drain and cool, we will use it later.
This part is for the fat to be better adhered to the dough.
Spices:
20 gr. of common salt.
05 gr. of garlic powder.
01 gr. of Monosodium Glutamate. (Ajinomoto)
02 gr. of Type #1 Curing Salt.
04 gr. of emulsifier \ or 70 gr. of powdered milk, if you do not have the emulsifier.
05 gr. of sweet paprika \ smoked.
04 gr. of Ginger Powder.
+\- 250 gr. very cold water and ice cubes to help maintain the temperature during the emulsion.
For the filling you can add pistachios, nuts, sun-dried tomatoes, black peppercorns or mixed peppercorns, in other words, several things.
I used in the recipe:
60 gr. of olives, drain before placing.
60 gr. of pistachios.
05 gr. pepper mix.
100 gr. of fat that were previously scalded.
Follow the video to see the correct sequence, after all this embed I used a 70 caliber collagen gut that misses what it had, but it can be bigger the caliber is even prettier.
I left it hanging in the refrigerator for 12 hours and then took it to smoke, the smoking time will depend on how you make your bologna smoked or cooked in water. kitchen thermometer.
Mine was made in the electric smoker and I spent 8 hours:
06 hours at controlled temperature of 60 degrees.
02 hours at 75 degrees temperature controlled.
Then I took the bologna out of the smoker and gave it a thermal shock with very cold water to stop cooking for about 30 minutes and I waited 24 hours with it in the fridge to stabilize the internal temperature and leave to see the result.
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#mortadela #mortadella #mortadelacaseira #mortandelacomodomortadela #howtomakemortadella #comohacermortadelacasera #BeefMortadella

[@charcutariaemuitomais225]

Ajude a divulgar esse canal: kzbin.info/www/bejne/amKvZoVroLStnKc

[@joseaparecidodasilva2611]

Isto é simplesmente nota 10

[@TheWladmirable]

Buenos días desde Brasil! Óptimo vidéo y explicación escrita, felicitaciones😊. Una pregunta, ¿si yo uso tripa artificial de colágeno, al embutido lo puedo llevar directamente al agua entre 80/90°C? ¿O tengo que proteger la tripa de colágeno, colocándole dentro de una bolsa propia para ir al horno, que aguanta temperaturas mayores? Muchas gracias ,👍🏾

[@moacireloidebrito-st5vb]

Amei. Parabéns pelo seu trabalho. Maravilha.

[@delfinalorenzomontesinos2342]

Hola, no tengo manera de ahumarla. Cómo tengo que hacer para que quede hecha la mortadela ? Buenísima receta

[@hamiltombuzi9915]

Água na BOCA.....Show...

[@charcutariaemuitomais225]

Fala Diretor tá convidado

[@alegriasnosabor-meyremara7334]

Muito top!! Nunca tinha visto esse processo antes e achei muito massa... E essa legenda ajuda muito a entender tudinho! Muito bom 💕

[@gerandovida3]

Olá. Boa noite. Sou de Biritiba Mirim. Não conhecia a charcutaria. Mas sempre gostei de fazer produtos caseiros. Vou fazer suas receitas e depois retorno para comentar como ficou. Por isso agradeço de coração por compartilhar conosco seu conhecimento. Obrigada e Deus abençoe sempre.

[@adan9138]

Muito bom. Sou fa da charcutaria e um vicio. Abraco do Uruguay

[@charcutariaemuitomais225]

Um abraço desde Colômbia

[@dollymix5]

Comparado com as mortadela industrializadas tem diferença? Fez mais de uma vez? Parece muito apetitoso mas gasta bastante tempo no preparo

[@fesgalha]

Bom dia, qual a função dos cubos de gordura e eles são essenciais para o resultado final?

[@charcutariaemuitomais225]

entao essa é uma caracteristica da mortadela os cubos de gordura, pode fazer sem acho que sim mas nao vai com o mesmo gosto ou aparencia.

[@ziapires5295]

Como faz aquela linguiça vermelha de massa defumada que algum chama de linguiça do norte

[@user-wb5ez5fo1h]

Российская федерация

[@nelsoncarvalho4533]

A receita é muito boa. Mais essa musiquinha é orivel seria melhor você falar a receita ao invés da música música.

[@marleneoliveira2802]

Também não fala affff