Doesnt the sodium nitrate and nitrite prevent the pathogen growth? I've been reading a polish sausage recipe book that calls for "cold smoking" at 55-70 degrees F. at 1- 1.5 days. And then drying at about 55*F.
Each of my videos has a focus. In the description for this video it says in part: "Also, a large focus of this video is concentrated on ways the residential sausage maker can reduce his/her hazard exposures. It is not meant to be taken as more than an introduction to the concepts of where some pathogens may come from and how they might be limited."
If you want to see more on the "processes", I do have examples available in other videos.
freeze at 5 dg.f for 21 days kills trich.
jwalk1014 1 year ago
Doesnt the sodium nitrate and nitrite prevent the pathogen growth? I've been reading a polish sausage recipe book that calls for "cold smoking" at 55-70 degrees F. at 1- 1.5 days. And then drying at about 55*F.
atcnick 2 years ago
Great video,I love the info on safe meat handling,education is a wonderful thing.Thanks again Bob
bulletbob41 2 years ago
Thanks again.
rldel149 2 years ago
As important as safety is you are beating it into the ground with these videos. Way too much on safety and not enough on the actual process.
SkeeterGonzalez 2 years ago
Thank you for your comment.
Each of my videos has a focus. In the description for this video it says in part: "Also, a large focus of this video is concentrated on ways the residential sausage maker can reduce his/her hazard exposures. It is not meant to be taken as more than an introduction to the concepts of where some pathogens may come from and how they might be limited."
If you want to see more on the "processes", I do have examples available in other videos.
rldel149 2 years ago