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ISO reference book on mixing spices,cures and brines.

kilo charlie

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I don't know of any all encompassing book for all the things that you desire.

What I have done is take all the recipes I like and print them out and make my own book.

I might like 1 out of 100 from one person and 12 from someone else.. This allows me to keep track of the things I am interested in, have tested and know I like, and things that are on the to do list.

No sense in buying a book if you only use 3 recipes out of it right?

Scour this website and you'll find a tremendous amount of information on various things on your list, but this is not the only resource on the internet.
 

PolishDeli

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Can you elaborate some as to your requirements and goals?

I don't know of an ISO reference for this stuff. This book however will likely chek all your boxes:

Marianski - ISBN 0982426739

Additionally, the USDA has a wealth of information online.
 
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Can you elaborate some as to your requirements and goals?

I don't know of an ISO reference for this stuff. This book however will likely chek all your boxes:

Marianski - ISBN 0982426739

Additionally, the USDA has a wealth of information online.
My quest is to find a recipe for Hawaiian snack sticks. Everything I’ve read so far is that pineapple screws up the protein in beef and pork turns into goo. So I am searching for some type of pineapple powder that I can use for flavoring that does not break down the proteins and beef and pork. Let me know if you ever heard of such a thing
 

PolishDeli

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I've not heard of such a thing.
Some thoughts though:
The culprit in the pineapple is bromelain.
The enzyme will denture at 68°C; so you could try to cook the pineapple prior to use.

Pineapple powders are usually sold as a source of bromelain, which is the opposite of what you're looking for.

I'd be interested in trying the following experiment:
Get freeze dried pineapple
Vacuum seal
Sous vide at 68°C
Pulverize
That should result in bromelain-free pineapple powder.
 

bill1

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...I don't know of an ISO reference for this stuff. This book however will likely chek all your boxes:

Marianski - ISBN 0982426739

Additionally, the USDA has a wealth of information online.
Fooled me too, but I think he means "in search of" and not Intl Standards Org. I came looking for a link to an ISO pdf as well!
The Marianski ref looks pretty good, thanks!
 

chef jimmyj

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This Pineapple sausage was heavily discussed and tested and indaswamp indaswamp is still around for further detail...JJ

 

indaswamp

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Sausage and Processed Meat Formulations by Herbert W. Ockerman
 

indaswamp

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And ...
Home Production of Quality Meats and Sausages by Stanley and Adam Marianski
 

indaswamp

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I too thought this was a search for a reference book when I saw the ISO....oops...
but those two books I posted are very good for formulations, the first one is old school....

I've not heard of such a thing.
Some thoughts though:
The culprit in the pineapple is bromelain.
The enzyme will denture at 68°C; so you could try to cook the pineapple prior to use.

Pineapple powders are usually sold as a source of bromelain, which is the opposite of what you're looking for.

I'd be interested in trying the following experiment:
Get freeze dried pineapple
Vacuum seal
Sous vide at 68°C
Pulverize
That should result in bromelain-free pineapple powder.
Yep. Gotta use cooked pineapple....
 

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