Food safety concern, help wanted.

Discussion in 'Sausage' started by lownslow, Aug 19, 2010.

  1. lownslow

    lownslow Smoke Blower

    I am reaching out to all you experienced sausage makers.  I am making some carne salada as per Len Poli's receipie which can be found here.

    I have made this receipe with elk and it was amazing.  I am doing a 1/2 batch so I could have messed up a conversion but if I did err it was on the side of adding too much of something rather than too little.

    My concern is the little bubbles in the bag.  It looks as though there is some kind of fermentation or other biological process happening.  I think the salt and cure should be preventing this, I don't remember this happening last round.  The meat was put in the brine 6 days ago.

  2. tlzimmerman

    tlzimmerman Meat Mopper

    Are you flipping/agitating the bag at all, or is it doing this all on its own?

    I have never seen that, but the soluble fats that are in the meat I would think could cause bubbles if it has liquid thats agitated. 
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I guess since you're only on your sixth day of brining, you didn't add the white wine yet.

    If I were you, I wouldn't panic. I would wait until the time is up to add the wine (12 days?). Then open it up & take a smell of it. See what's up.

    I can't think of anything bad with the bubbles. Did you flip or shake it a little?

    Hopefully somebody else can help more than I have.

  4. lownslow

    lownslow Smoke Blower

    It gets flipped once a day but the bubbles are there waiting when I go to flip it.  On advise of folks at another forum I opened it up and took a whiff.  It smelled good and the brine may have a slight sour note but not much.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those bubbles are probably there from the day before. I wouldn't worry about it unless it smells bad, or has some other problem.

    This is what you're talking about---right?

  6. lownslow

    lownslow Smoke Blower

    yes that was the right link bearcarver.  Looking closely I'm pretty sure I can see tiny bubbles form in the brine and float up.  I will verify this in the morning.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK, but look don't look too close. I used to sit in the woods so long, I developed the ability to actually grow deer horns on does!
  8. bbally

    bbally Master of the Pit OTBS Member

    What cure did you use?  and how much?  What does the meat weigh?
  9. lownslow

    lownslow Smoke Blower

    instacure #1  instructions say 1t per 5lbs, I had 2 lbs meat and used little shy of 1/2 t.  If I made a mistake it would have been using little shy of 1t instead.  Not sure I did this but it would be the only way I would have mixed up the cure.
  10. bbally

    bbally Master of the Pit OTBS Member

    Your product will be fine.  Bubbles are probably the Nitrite breaking down to the NO2 and then the O3 mixing with some protein so you are seeing them.
    Last edited: Aug 20, 2010
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    What he said.
  12. lownslow

    lownslow Smoke Blower

    Well I just rode it out to the end and ate some and it seems fine.  But if I don't post for a while then it went bad.......
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Stick your head in here now & then, so we don't worry about you.

    It should be fine!

    Tiny Bubbles----In the wine----Makes me happy----Makes me feeeeeelllll  fi  n..................e.................

  14. chainsaw

    chainsaw Smoking Fanatic

    Always have several dogs or other test subjects to feed samples for quality control of the finished product [​IMG]
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Dang, I always wondered why the wife always gave me the new stuff to try first...
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    My Lab was a people food begger (my son't fault!). Well anyway, when we had steak, I'd always save him little bitty pieces of my steak, not much, just enough so he'd know I didn't forget him. Here's the good part----I never gave him any of the fat, because it wasn't good for him----I ate the fat myself!

  17. scarbelly

    scarbelly Smoking Guru OTBS Member


    Thanks for taking one for the team on that fat issue [​IMG]
  18. lownslow

    lownslow Smoke Blower

    Still here and it is delicious
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Low, glad to hear it was good.

    I'll have to give that recipe a try sometime.
    Last edited: Aug 29, 2010
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great---That's 24 hours---Looks like we were right. Delicious too---A Bonus! [​IMG]


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