Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Doing this one thing while making sausages can KILL you, please STOP! "2 guys and a cooler"
I agree. I think this should be talked about more often. From my research the biggest difference that i've seen is that plants contain antioxidants (cure accelerators) that help with the conversion.- Cajuneric
- Post #24
- Forum: Food Safety
-
Doing this one thing while making sausages can KILL you, please STOP! "2 guys and a cooler"
Consider this. A sausage maker eating unconverted nitrites the entirety of their life in only small doses. Using your analogy, I would personally find it more comforting knowing that I was pole vaulting over a mouse turd, than end up with colon cancer. I think it's better to be safe than sorry.- Cajuneric
- Post #17
- Forum: Food Safety
-
Doing this one thing while making sausages can KILL you, please STOP! "2 guys and a cooler"
That's the calculator that I use and suggest. The one thing I don't understand is why he recommends adding 20% to the cure time so that the meat can cure all the way to the center. As if I prefer the calculator to tell me when my meat is 80% done? 😂😂. I've tried to reach out and ask him but...- Cajuneric
- Post #14
- Forum: Food Safety
-
Doing this one thing while making sausages can KILL you, please STOP! "2 guys and a cooler"
So, out of curiosity are you promoting the eating of unconverted nitrites?- Cajuneric
- Post #11
- Forum: Food Safety
-
Doing this one thing while making sausages can KILL you, please STOP! "2 guys and a cooler"
Hey Keith. It's an interesting rabbit hole (in case you are curious) the difference between vegetable nitrites and nitrites that are molecularly bound to sodium. The moment you bond nitrite to sodium chloride it reacts differently in the body. Food for thought- Cajuneric
- Post #10
- Forum: Food Safety
-
Eurika! My 'Culatello Cover Cave'.....(Long post)
very clever hack!!! I can't wait to see what it will look like when it's finished!!! -
Pepperoni de fileto Update
WOW!!! Excellent looking results!! Congratulations -
Pepperoni di fileto
Ok, I know I'm late to the party but I'm dying to know how did your project turn out. Looks great so far!!! Eric -
Non Fat Dry Milk.. 2 types and which one is best for sausage making....
I wish I could say that I came up with all that on my own. Truth is I contacted the makers of the product and talked to them directly and read through countless science journals on the topic. The video was a more concise version of what I learned. I didn't want to believe it as first either... -
Formulating a pineapple smoke sausage recipe....
I can't wait for you to see the video. The process was incredible!!! It airs on my youtube channel October 10th. It will be on the website as well on that date.. -
Formulating a pineapple smoke sausage recipe....
I did use the ECA (at 1%) and it gave the finished product a perfect tang. Really made the pineapple pop. I'm not usually a sweet sausage kind of guy but this was really nice!!! It was very well balanced with flavors that helps to accent each other and allow the pork to shine!! The ginger... -
Formulating a pineapple smoke sausage recipe....
Indiaswamp, I have to say that this was one of the neatest recipes I've made in a while. The end result was spectacular!!! Smoking it makes a huge difference!!! I did make a few tweaks here and there based off of what I had available to me and the overall consensus was that this would be a... -
Another Non-fat Dry Milk Question
WHAT!!! Are you kidding, I would love that! I am literally filming the series as I type this (took a break to let me meat chill😀). Today we are doing Smoked Rabbit Salami, Saucisson Sec, Mexican Mole Salami, and Sudjuk 4 ways. Tomorrow I've got 5 more sausages lined up. For the series this... -
Another Non-fat Dry Milk Question
No worries and I don't mean to offend, I'm just saying that the Low Heat stuff that's bought in supermarkets is not the NFDM that's called for in sausage recipes. It does not have the binding advantages or the water holding capacity that the High Heat NFMP does. Don't take my work for it... -
Another Non-fat Dry Milk Question
STPP is by far a superior binder by a long shot. -
Another Non-fat Dry Milk Question
LOL. Save your money, the store bought milk powder isn't doing you any favors. You've most likely never had a problem because you already know how to make sausages properly and my guess will be that if you made a batch with the milk powder that you use, and one without it you will find the... -
Another Non-fat Dry Milk Question
I know I'm a little late to the party but I just wanted to chime in on the subject of Non Fat Dry Powder Milk. There are 3 types on Non Fat Dry Milk that are sold commercially. Low Heat, Medium Heat, and High Heat. Each one has it's unique application in the market place. The Low Heat... -
Somethings going on...
Hello Domie.. Looks like there are a couple issues here. Synthetic casings can be a little finicky. Collagen or even fibrous. Even on great days these casings can separate in some areas. Protein lined casings tend to adhere a lot better but I find that adding enough salt and cure to your... -
New Sausage Making Series coming soon
LOL. I would suggest a good Cajun boudin :) -
New Sausage Making Series coming soon
LOL. I felt the same way when the project started but I also wanted to taste every sausage I made and surprisingly it was really good!!
