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  1. 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...
  2. 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...
  3. 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...
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