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pasteurizing

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  1. daveomak

    Pasteurization Times and Temperatures

    Non intact meats can be interpreted as patties, sausage, loaves.... Maybe... I'm not sure... This chart is for a 5.0 log reduction... I prefer to take any meats to a 7.0 log reduction, or more.... It only takes more time... I would add at least 20% more time to be on the safe side...
    • daveomak
    • Thread
    • how to make sausage pasteurization pasteurizing sausage sausage making times and temperatures
    • Replies: 4
    • Forum: Sausage
  2. daveomak

    Pasteurizing eggs...

    I thought I'd try it... 135F for 2 hours... The yolk was still runny per normal.. the white had a little milky color to it which was fine... I fried one up a couple days later and it fried OK with me..... Then I decided I wanted some hard boiled eggs.... WRONG .... They cooked up...
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