{"id":203584,"title":"Salam afumat cu usturoi","modified":"2026-11-04T15:02:08+01:00","plain":"Un salam de porc cu usturoi, afumat cu lemn de fag \u0219i cire\u0219 s\u0103lbatic, apoi fiert la foc mic \u00een sup\u0103\n\n\n\nMirosul de afum\u0103toare, aroma de usturoi care se simte \u00een fiecare felie : un salam afumat de cas\u0103 nu r\u0103m\u00e2ne mult timp pe toc\u0103tor. Aceast\u0103 re\u021bet\u0103 te \u00eendrum\u0103 s\u0103 preg\u0103te\u0219ti un mezel artizanal gustos, st\u0103p\u00e2nind fiecare etap\u0103. Cu r\u0103bdare \u0219i grij\u0103, vei ob\u021bine un salam pe placul tuturor celor de la mas\u0103.\n\n\n\nCe este salamul afumat cu usturoi?\n\n\n\nSalamul afumat cu usturoi este un mezel tradi\u021bional apreciat pentru gustul s\u0103u bogat \u0219i aromat. Carnea de porc se condimenteaz\u0103 cu usturoi, sare \u0219i piper, se \u00eendulce\u0219te u\u0219or, apoi se afum\u0103. Salamul se fierbe apoi la foc mic \u00een sup\u0103 \u00eenainte de a fi servit.\n\n\n\nTotul \u021bine de afum\u0103toare\n\n\n\nSalamul afumat cu usturoi provine din regiuni \u00een care conservarea c\u0103rnii prin afumare era esen\u021bial\u0103 \u0219i face parte din tradi\u021bia mezelurilor artizanale franceze \u0219i europene. Afumarea conserv\u0103 carnea \u0219i \u00eei confer\u0103 arom\u0103.\n\n\n\nChorizo, \u00een schimb, este un c\u00e2rnat uscat\n\n\n\nIngredientele principale pentru salamul afumat cu usturoi\n\n\n\nCompozi\u021bia \u00eembin\u0103 dou\u0103 treimi de spat\u0103 de porc \u0219i o treime de piept de porc. Alege buc\u0103\u021bi proaspete \u0219i de calitate, de preferat de la porci crescu\u021bi \u00een gospod\u0103rie : carnea determin\u0103 direct textura \u0219i gustul salamului.\n\n\n\nCondimentarea r\u0103m\u00e2ne simpl\u0103 : usturoi, sare, piper, pu\u021bin zah\u0103r \u0219i un strop de alcool. Albu\u0219urile, ad\u0103ugate a doua zi, leag\u0103 compozi\u021bia.\n\n\n\nMa\u021bele naturale de vit\u0103 permit o mai bun\u0103 p\u0103trundere a aromelor \u00een timpul afum\u0103rii \u0219i al fierberii. \u00cenmoaie-le \u00een ap\u0103 c\u0103ldu\u021b\u0103 \u00eenainte de utilizare, ca s\u0103 devin\u0103 mai flexibile.\n\n\n\nRepere tehnice\n\n\n\nToac\u0103 uniform carnea folosind o sit\u0103 cu g\u0103uri medii : textura va fi omogen\u0103, condimentele mai bine distribuite, iar fierberea mai uniform\u0103.\n\n\n\nCervelas alsacian este un alt mezel fran\u021buzesc delicios\n\n\n\nLas\u0103 compozi\u021bia s\u0103 se odihneasc\u0103 cel pu\u021bin 12 ore la frigider, pentru ca aromele condimentelor s\u0103 p\u0103trund\u0103 bine \u00een carne.\n\n\n\nAfum\u0103 cu un amestec de lemn de fag \u0219i cire\u0219 s\u0103lbatic pentru o arom\u0103 echilibrat\u0103, la temperatur\u0103 sc\u0103zut\u0103 (\u00eentre 20\u00b0C \u0219i 30\u00b0C) : salamurile se impregneaz\u0103 cu fum f\u0103r\u0103 s\u0103 se g\u0103teasc\u0103.\n\n\n\nLa fierbere, un termometru te ajut\u0103 s\u0103 men\u021bii supa la 85\u00b0C. La o temperatur\u0103 mai mare, ma\u021bele risc\u0103 s\u0103 plesneasc\u0103 ; la una mai mic\u0103, fierberea r\u0103m\u00e2ne insuficient\u0103.\n\n\n\nAceast\u0103 re\u021bet\u0103 a fost descoperit\u0103 pe blogul \u201eCharcuterie Di Lorenzo\u201d\n\n\n\n\n\n\tSalam afumat cu usturoi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t666 g spat\u0103 de porc333 g piept de porc10 g sare3 g piper6 g zah\u0103r2 cl alcool1 c\u0103\u021bel mare de usturoi2 albu\u0219uriMa\u021be de vit\u0103 (diametru 50)\t\n\t\n\t\tTaie spata \u0219i pieptul de porc \u00een f\u00e2\u0219ii, conform recomand\u0103rilor pentru ma\u0219ina ta de tocatTrece toat\u0103 carnea prin ma\u0219ina de tocatAdaug\u0103 sarea, piperul, zah\u0103rul, alcoolul \u0219i usturoiul peste carnea tocat\u0103Fr\u0103m\u00e2nt\u0103 compozi\u021bia, acoper-o cu folie alimentar\u0103 \u0219i las-o peste noapte la frigiderA doua zi, adaug\u0103 albu\u0219urile \u0219i fr\u0103m\u00e2nt\u0103 din nou compozi\u021biaUmple ma\u021bele de vit\u0103 cu compozi\u021bia pentru salamLas\u0103 salamurile la scurs timp de 48 de ore \u00eentr-un loc r\u0103corosAfum\u0103 salamurile cu un amestec de lemn de fag \u0219i de cire\u0219 s\u0103lbatic p\u00e2n\u0103 ob\u021bii culoarea dorit\u0103Preg\u0103te\u0219te o sup\u0103 de legume cu o ceap\u0103 \u00een care ai \u00eenfipt 2 cui\u0219oare, trei felii de ghimbir proasp\u0103t, un morcov, un nap, partea alb\u0103 a unui praz \u0219i o crengu\u021b\u0103 de cimbruFierbe salamurile \u00een sup\u0103 la 85\u00b0C timp de 45 de minuteServe\u0219te salamurile afumate \u0219i fierte dup\u0103 preferin\u021b\u0103\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=203584"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203584\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202148"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}