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New to forum!!!

post #1 of 10
Thread Starter 

Hi there! I'm interested in preserving meat and currently looking for more information on fermentation of meat. I have dried my own raw beef for years now and looking to add more preserving techniques to my home. I live in North East PA. I have never made sausage but very interested in old world techniques using natural processes and no nitrites. Information seems to be hard to find especially since it's banned to sell in the US just like raw milk and real butter. I do play with cultures and fermentation of other products like wine, beer, even homemade soda and currently working on fermenting miso and hopefully soy sauce (need warmer weather) as well as ketchup this year with tomatoes from the garden. I have played around with Japanese grilling and I do love BBQ. Baby back ribs are my favorite. I'm one of those DIY guys. I build everything myself! I guess, I have trust issues with craftmanship and quality control. IDK.   

post #2 of 10

Welcome from Canada.

canada-flag-14.gif

I have to admit I am a little nervous about long term preservation of meat without nitrite/nitrates depending on what you want but there is a lot of information on the forums and some people with a lot of experience. I look forward to posts on your techniques.

 

Disco

post #3 of 10
Thread Starter 

Disco- Thanks ya everyone seems to be nervous! Like I said little to no info. I know it exist traditionalist and artisans make them but banned to sell over here.  

post #4 of 10
Quote:
Originally Posted by fletcher View Post
 

Disco- Thanks ya everyone seems to be nervous! Like I said little to no info. I know it exist traditionalist and artisans make them but banned to sell over here.  

Well, for me it is like this, I just don't want to take any chances with my families and friends health. Some of the toxins from improperly handled meat are deadly. So, I go with proven methods.

 

The thing with the old time recipes and techniques was the nature of the ingredients. Some old time salts had nitrites in them. There was a lot less processing of meat and less introduction of bacteria. Also, the techniques were exacting and done by people with years of experience who new what the pitfalls and risks were. They were experts who paid incredible attention to detail and knew how to avoid the risks. 

 

To do their techniques without the same ingredients and someone of their expertise to oversee the work is just too risky.

 

Just my two cents worth.

 

Disco

post #5 of 10
Thread Starter 

Disco-I get the devil is in the details and I also understand the need of apprenticeship. The ability to consume a healthier product in the end I believe is worth it. Even if you can't sell it. Just like real butter. Over the years I've managed to come down with digestive issue from chemicals in processed foods one of the draw backs to not falling in with the majority of population I guess! Because test are based off of general population not individuals. Things got so bad that I lost 20lbs a month for three months straight and unable to digest any processed food. Now I look at things differently and I'm not going to go back to being that sick again especially when the doctors say there is nothing they can do about it. I understand what I'm looking for is not easy but like you said it's important to be healthy and I believe the consumption of healthy bacteria and more natural food is the way to go. I also understand some old recipes are worse for you then not and do also contain toxins in some cases. I do know enough to know what recipes not to follow. I already dry and cure my own meat without nitrites and I am very successful but never got further into things like making sausages. Again I do completely understand that I can't take my current processes and make sausage because the devil would be in the details and I do understand it may take sometime to learn. I do appreciate your concern and two cents Disco. 

post #6 of 10

texas.gifHello, and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

Gary

post #7 of 10
Thread Starter 

Thanks for the warm welcome Gary!

post #8 of 10

Hey Fletcher

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

post #9 of 10
Thread Starter 

Thanks Gary "2" 

 

Disco I did reply but waiting permission to post because I'm new! IDK

post #10 of 10
Quote:
Originally Posted by fletcher View Post
 

Thanks Gary "2" 

 

Disco I did reply but waiting permission to post because I'm new! IDK

Har! I look forward to your post.

 

Disco

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