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J
Oxidation residue in meat
I did wash it with warm soapy water. Though by the end of my process I noticed a small amount of the residue on the ridges of the screw on back. I'm not very worried about my food, I was just curious to know if it posed any issues. -
J
Oxidation residue in meat
No its more like black dust/particles. Might not be describing it the proper way -
J
Oxidation residue in meat
Meat grinders and sausage suffers, if washed improperly can end up oxidizing the metal and leave this dust on the surface of the equipment you are using to grind meat or make sausages My question is how dangerous is this residue when consumed in the small amounts that can end up in your meat if... -
J
Higher temperature for T Spx starter culture?
Thank you, I suspected this but the hadn't seen anything mentioning the affects of higher temperatures. -
J
Higher temperature for T Spx starter culture?
It's currently been almost 16 hours, was probably in the higher temperatures for around 7 or 8 hours -
J
Higher temperature for T Spx starter culture?
Hi guys, I recently tried my hand at a dried cured sausage called fuet using the umai dry casings. https://tasteofartisan.com/fuet/ I placed them in my oven overnight to begin fermentation, and accidentally left thr light on in the oven. With the light on, it reaches around 80-83 degrees in... -
J
Too much cure #1 sausage?
I used a teaspoon measurement and put it into a bowl on top of a scale. I had some sort of lapse in judgment. I remember seeing at least 7 on the scale when I dropped it in so must of been a little more than a teaspoon? It's already stuffed into natural casings, so I guess I could squeeze it... -
J
Too much cure #1 sausage?
Hi guys. This was my first time making kielbasa do I made a pretty small first batch (1889 grams of pork). The recipe called for about 4.25 grams of cure and for some reason I got lazy and just put a teaspoon (around 7 grams) instead because the package said one teaspoon per 5 pounds of meat...
