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  1. jordan ting

    Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages

    Thanks Dave, I looked through them, very good and impressive indeed. Much appreciated your reference.
  2. jordan ting

    Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages

    Thank you for your responses. When I travelled to Taiwan, I observed of how they made the traditional taiwanese sausage. I was exchanging conversations with the maker, was quite intrigued by the Taiwanese method as it is not how I would classify as "fresh sausage" nor "dry sausages". And I am...
  3. jordan ting

    Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages

    Thank you for replying and responses. In terms of bringing the internal temperature up. I thought about drying it in oven (at 50 degree celcius) for few hours, and then vacuum pack them. Will these increase the shelf life of the sausages without freezing them down. What is the general rule of...
  4. jordan ting

    Hello from Australia

    Hi,greetings to ya'll from Australia. I am new to sausage making/smoking/curing etc. I am here to learn! Thank you!
  5. jordan ting

    Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages

    Hi, Could someone advise me on the use of Cure # 1 and Sodium Erythorbate in sausages please? I am making fresh sausage but need to hang there in room temperature (for about 3 - 4 hours) and let the casings dry up before packaging them. I will vacuum pack the sausages and intend to refrigerate...
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