Calabresa-Brazilian

Calabresa is a common sausage in Brazil. The name Calabresa comes from the Calabria region in southeastern Italy which is the origin of this sausage. The main difference between the two is that the Brazilian Calabresa is smoked. Calabresa, like many other Portuguese and Brazilian sausages, is often served as part of a heavy meal, typically accompanied by rice, beans, and other pork products.

MeatsMetricUS
Lean pork (butt, ham)800 g1.76 lb
Back fat or hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g½ tsp
Pepper2.0 g1 tsp
Dextrose (glucose)2.0 g½ tsp
Sugar2.0 g½ tsp
Fennel, ground2.0 g1 tsp
Paprika, sweet6.0 g2 tsp
Cayenne2.0 g1 tsp
Garlic, granulated3.0 g1 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through 3/8” plate (10 mm).
  2. Grind fat through 3/8” (10 mm) plate.
  3. Dilute starter culture in 1 tablespoon of de-chlorinated water.
  4. Mix lean meat with salt and cure #2 until sticky. Add spices, culture and fat and mix again.
  5. Stuff firmly into 38 mm hog casings forming 6” (15 cm) links.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Apply thin cold smoke ( < 20º C, 68º F) for a 4 days.
  8. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
  9. Store sausages at 10-15º C (50-59º F), 75% humidity.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish