Meat grinders and sausage suffers, if washed improperly can end up oxidizing the metal and leave this dust on the surface of the equipment you are using to grind meat or make sausages
My question is how dangerous is this residue when consumed in the small amounts that can end up in your meat if your equipment had some signs of oxidation. Would you be able to see the residue in the final product? Would there be a difference in fresh or dry cured sausage?
My question is how dangerous is this residue when consumed in the small amounts that can end up in your meat if your equipment had some signs of oxidation. Would you be able to see the residue in the final product? Would there be a difference in fresh or dry cured sausage?