Recent content by Cajuneric
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Celebrate Sausage 2024!!!
I think that would do the trick. I was also thinking that if I were to have made a stock using rotisserie chicken bones it would have helped a ton as well!! -
Transporting Starter Culture
Hey Corey, Can't wait to read about your journey. Just so you know when I buy starter cultures I have them shipped to Latin America. Their journey takes almost 5-7 days outside of refrigeration. in all the years of doing this I've never had any issues with my cultures. I do store them in the... -
Celebrate Sausage 2024!!!
I don't suppose you took the ph? If I remember you added .4% to the recipe which isn't a lot. If I were to guess I would say 4.7 - 4.9 perhaps -
Celebrate Sausage 2024!!!
I just wanted to follow up to let you know that I just got in touch with Taylor Provisions in Trenton. I asked them a few questions I had about their product, Taylor Pork Roll one of which was "Is the Taylor Pork Roll Smoked". I was told that the Taylor Pork Roll was smoked in a smokehouse... -
Celebrate Sausage 2024!!!
I want to first say that I am not super familiar with Taylor Ham. With that being said here is a copy and paste from the company Taylor Provisions. I believe they are the group that produces and sells the original Taylor Ham. What I don't know is if it was originally smoked but perhaps now... -
Celebrate Sausage 2024!!!
Big year this year!! Lots of really fun sausage recipes that are great for the beginner and anyone looking for something a little different!! Here is this year's line-up: Which one do you think looks interesting? 1. Italian Salsiccia Fresca 2. Swedish Isterband 3. Bacon, Brie, & Cranberry... -
Big run of Salami 2023....
@indaswamp cool tip with the clothes pin!!! -
To all you bacon lovers, you can now make safe, pink bacon without nitrates and nitrites!
Right!! What an eye opening read. All this time i thought it was shady marketing behind the tricky labeling. Now I know that it's the USDA guidelines. WOW- Cajuneric
- Post #21
- Forum: For New Members
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To all you bacon lovers, you can now make safe, pink bacon without nitrates and nitrites!
LOL. Yeah. I figured. If he reads every link, especially the spanish one (Google Translate) he will uncover the information he wants. The product that is in question is the very specific product being tested in those studies. It even goes into what's in it (to a small degree). Obviously...- Cajuneric
- Post #20
- Forum: For New Members
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To all you bacon lovers, you can now make safe, pink bacon without nitrates and nitrites!
Yeah, this is a European product that's been imported into the USA. Being that it's a natural product it falls under the USDA guidelines Title 9 - 317.2 and 381.11. Just like celery powder, beet juice, cherry powder, basically antimicrobials, natural nitrites, and natural antioxidants You can...- Cajuneric
- Post #17
- Forum: For New Members
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To all you bacon lovers, you can now make safe, pink bacon without nitrates and nitrites!
Here you go, it's not a secret, you just have to be willing to search for it😉: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913322/ https://www.foodnavigator.com/Article/2018/01/03/Makin-bacon-healthy-Nitrite-free-version-launches-in-the-UK-for-2018...- Cajuneric
- Post #16
- Forum: For New Members
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A new cure...
Hey SmokinEdge. The amount of Salt in EcoCure #1 is 34.4% and the Amount of salt in EcoCure #2 is 49%. -
Nitrate/Nitrite Discussion
No toe steppin over here😉. All good!! The sites that I linked specifically talk about the amounts needed to be effective against unwanted pathogens. This information applies to the polyphenol-based curing salts available on the market today. -
Nitrate/Nitrite Discussion
That's an interesting topic. People who sell curing salts don't have specific product claims that their curing salt (with nitrites) protects against botulism. For instance, Prague Powder #1 doesn't have a certificate stating that it prohibits botulism. All they have is data from other studies...
