safety

  • 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.
  1. J

    CURING SAUCISSON WITH PRAGUE POWDER #1

    Hello - attempting my first cure. I live in Myanmar and can't get what I need. I just put on some saucisson to cure. I had to use PRAGUE POWDER #1 because I couldn't get #2. I hope to eat it as a cold cut when it's ready. Will it be OK to eat do you think? I also intend to measure the PH...
    • Jacob1986
    • Thread
    • advice cold cut dry cure first cure guidance newbie prague powder #1 prague powder #2 safety saucisson
    • Replies: 1
    • Forum: Roll Call
  2. tallbm

    MES Safety Rollout Limit Switch Located Here

    The MES safety rollout limit switch is a common point of failure so I am making this post to have pictures of it that I can easily find instead of digging up new ones everytime we help someone with this issue. Also adding tags so it's easy to search in SMF and hopefully via Google as well...
  3. B

    Pork belly still safe?

    Hey guys, So I bought pork belly to cure it and I'm presently not sure if it's still safe to consume because I think I may have made some mistakes. Possible mistake #1 I bought the belly 12 days ago from Costco and not sure if any part of their processing the meat involves penetrating it in any...
  4. C

    Dry Curing Question: soft spot on ham

    Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...
    • cmaximus
    • Thread
    • country ham cure curing dry cure dry curing dry curing chamber safety
    • Replies: 2
    • Forum: Curing
  5. B

    Lost flame

    Been seeing a few of these questions, just wanted to add my situation and see if I’m ok. I lost flame in my pellet smoker during an overnight smoke. I’m doing a 5 and 6lb pork butt. Looking at my temp chart the internal temperature maxed at around 5:10 am at 190. I woke up at 6:00am and found...
  6. K

    Cure 1, Prague powder

    I'm sure many off you are tired of seeing these but... I just got done stuffing about 40 lbs of pork and deer into casings and plan to smoke, not cold smoke, tomorrow. I added 60 grams of cure 1, instead of the 48 grams. Will my sausage be safe?
  7. stonerose

    How long are smoked nuts good for?

    I've been smoking nuts for a few years now with great results (raw almonds & cashews, at 250 for 2 hours, can provide more details if interested). Question - how long are they safe for after the smoke? For example, if I gave some as gifts or used at a holiday bake sale, I'd want to put on an...
    • stonerose
    • Thread
    • almonds cashews expiration nuts safety smoked
    • Replies: 1
    • Forum: Food Safety
  8. Rings Я Us

    Ground beef small Vermont recall

    http://www.foodsafetynews.com/2017/10/ground-beef-recalled-because-of-e-coli-o157h7-illnesses/
Top Bottom
Back
Clicky