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Safety of Dried and Semi-dry sausages
Posted By: Jeff
Date: Tuesday, December 16, 2003 at 8:25 a.m.
I have been making homemade sausage for about 3 years now. It has all been smoked and fresh thus far, but I have been studying in order to expand my hobby to the dried and semi-dry types. Len Poli hooked me up with some good info regarding a setup I can use here in South Georgia.
I have read the link (reproduced below) that you gave to a gentleman regarding fermented sausages. After reading it, I am concerned what your opinion would be about making and eating these types of sausages. There seems to be some concern out there about E. Coli surviving the processes. I have small children and would not want to harm them, but my reality meter says that those cases in the outbreak were very low percentage wise. What do you think? Is it still a worthy endeavor?
Lastly, how do you check the pH of a sausage and how often?
Thanx a bunch!
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