Joined in 2023 
82 
63 About this deal
However, with so many different types of salami available, figuring out which type is healthiest can be challenging. Nutrition Proper nutrition provides athletes with the energy, nutrients and hydration they need to progress in their training and perform optimally. In addition to following a healthy diet, athletes must pay particular attention to gaining muscle and losing fat, which together improve athletic performance. To power workouts and games, and to ensure a strong recovery, elite athletes take care to eat properly and to hydrate before, during and after workouts and competitions. In some situations, athletes gain an edge with prescribed use of safe supplements. Learn how elite athletes supercharge their performance by following scientifically-supported nutrition strategies. If the humidity is lower, the sausage loses more water and becomes firmer. If it is too high, the molds are happy and cause your sausage to spoil. Do all the steps according to the instructions until you get to the point where the meat has to go into the meat grinder. Here you simply cut your meat into very small pieces. This takes longer, but it also works.
Reader tip: Dirk, a reader of my blog has written to me that he has had very good experiences, vacuumed the pieces (size adjusted to 1 week consumption) and frozen. Maintain the correct temperatures. Control the humidity. Follow the steps and make sure both your work utensils and hands are clean. Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi: 10.1016/j.jfoodeng.2005.06.067.Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical Italian salami during its natural fermentation". International Journal of Food Microbiology. 120 (1–2): 136–145. doi: 10.1016/j.ijfoodmicro.2007.06.010. PMID 17628130.
Studies show that processed meat consumption may be associated with an increased risk of several types of cancer, including colorectal, stomach, breast, bladder, and esophageal cancers ( 18, 19, 20). Briggs MA, Petersen KS, Kris-Etherton PM. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel). 2017 Jun 21;5(2):29. doi: 10.3390/healthcare5020029. PMID: 28635680; PMCID: PMC5492032.
Malik, Abdul; Erginkaya, Zerrin; Ahmad, Saghir; Erten, Hüseyin (5 November 2014). Food Processing: Strategies for Quality Assessment. Springer. ISBN 978-1-4939-1378-7. More than 400 volatile compounds have been identified in different types of dry-fermented sausages. [25] For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. [25] Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. [25] The overall smoky note is the result of numerous phenols. [25] Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product. [25] Shelf life [ edit ] After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat. This recipe calls for just six simple ingredients that are mostly pantry staples. Here is what you’ll need:
Great Deal 
New Comment 