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Results for smokehouse translation from English to Portuguese

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English

St. Louis Smokehouse

Portuguese

Defumadouro St. Louis

Last Update: 2017-02-01
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

It is then smoked over a low fire in a smoking room or a traditional smokehouse for approximately 30 days.

Portuguese

O fumo é obtido a partir da combustão directa de lenha, fundamentalmente, de carvalho, obtida na região.

Last Update: 2014-10-23
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

The sausage is smoked over a low fire in a smoking room or a traditional smokehouse for 10 to 15 days.

Portuguese

A fumagem é feita com lume brando em câmara ou sala de fumo ou no fumeiro tradicional e dura de 10 a 15 dias.

Last Update: 2014-10-23
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

The sausage is smoked over a low fire in a smoking room or a traditional smokehouse for 3 to 4 days.

Portuguese

A fumagem é feita com lume brando em câmara ou sala de fumo ou no fumeiro tradicional e dura cerca de 3 a 4 dias.

Last Update: 2014-10-23
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

The sausage is smoked over a low fire in a smoking room or a traditional smokehouse for approximately 30 days.

Portuguese

A fumagem é feita com lume brando em câmara ou sala de fumo ou no fumeiro tradicional e dura cerca de 30 dias.

Last Update: 2014-10-23
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

placing the filleted fish on speats, in the smokehouse chimneys at heights that suit the cold smoking process.

Portuguese

a colocação dos peixes filetados em grades metálicas, denominadas speats, nas chaminés dos fumeiros, a uma altura adequada para o processo de fumagem a frio.

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

Preparing the base of the smokehouse to be laid with a covering of sawdust where ‘fire’ is introduced to start the sawdust smouldering.

Portuguese

A preparação da base do fumeiro, com uma camada de serradura, a que se pega fogo para iniciar a sua combustão lenta.

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

Since its beginnings in 1968, for example, the "Smokehouse Little Chief Smoker" has never been more popular than today.

Portuguese

Por exemplo, o “Smokehouse Little Chef Smoker”, o qual, desde o seu lançamento em 1968, não gozava de tanta popularidade.

Last Update: 2018-02-13
Usage Frequency: 1
Quality:

Reference: Altiereslima
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English

These compounds are produced by thermal breakdown (i.e., combustion) of lignin, a major constituent of wood used in the smokehouse.

Portuguese

Distinguem-se três qualidades de "jamón serrano", segundo a sua cura: "bodega" (adega), reserva e grande reserva.

Last Update: 2016-03-03
Usage Frequency: 1
Quality:

Reference: Altiereslima
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English

Its process of curing in smokehouses is long.

Portuguese

O seu processo de cura em fumeiro artesanal é longo.

Last Update: 2018-02-13
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

It’s worlds apart from computer-controlled kiln drying.’ Chef Mitch Tonks also believes the traditional smoking method makes all the difference to taste of the fish and enhances its organoleptic qualities; ‘They cure their fish in the traditional way and smoke them in old smokehouses which smell gorgeous, and I’m sure this helps the flavour.

Portuguese

O Chefe Mitch Tonks considera igualmente que o método de fumagem tradicional é determinante para o sabor do peixe e reforça as suas qualidades organolépticas: «Eles curam o peixe de forma tradicional e fumam-no nos antigos fumeiros, que têm um odor delicioso, e estou certo que isso contribui para o seu sabor. Utilizam apenas arincas de grandes dimensões e o resultado é um equilíbrio perfeito entre fumo e peixe.»

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

This process, which lasts a minimum of 3 days and a maximum of 10 days according to the environmental conditions (3 to 4 days in summer and 5 to 6 days in winter), is carried out in the smokehouse, and the sausages are smoked either over oak wood or dry cork-oak.

Portuguese

Este último processo é feito no fumeiro, sendo para tal utilizada como combustível a lenha de azinho ou sobro bem seca, com a duração mínima de 3 dias e máxima de 10, conforme as condições ambientais (3 a 4 dias no Verão a 5 a 6 dias no Inverno).

Last Update: 2014-10-23
Usage Frequency: 1
Quality:

Reference: Altiereslima

English

The Swedes had a welldeveloped network of farm shops, while the inhabitants on the island of Bornholm were more known for their many smokehouses and restaurants.

Portuguese

Estava na altura de acrescentar uma outra dimensão: a cultura alimentar. A ideia consistia principalmente em conferir mais visibilidade à cultura alimentar regional.

Last Update: 2014-02-06
Usage Frequency: 1
Quality:

Reference: Altiereslima

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