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The Smoke Ring Forum Index
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  Topic: nitrite/ate limit question
laxmaster

Replies: 7
Views: 3800

PostForum: Cured Meat Recipes   Posted: Sun Dec 16 12 8:59 am   Subject: nitrite/ate limit question
harry, with all due respect, i dont think you understand my question at all....

before i get to my question let me lay the groundwork for my question....

in every ounce of cure mix (lets just sa ...
  Topic: nitrite/ate limit question
laxmaster

Replies: 7
Views: 3800

PostForum: Cured Meat Recipes   Posted: Tue Dec 11 12 7:38 am   Subject: nitrite/ate limit question
thats not exactly my question, but lets use that example......if that recipe calls for a maximum ppm of 625, is that 625 ppm of the cure mix (say cure mix #1), or is that 625 ppm of the nitrite contai ...
  Topic: nitrite/ate limit question
laxmaster

Replies: 7
Views: 3800

PostForum: Cured Meat Recipes   Posted: Tue Dec 11 12 5:03 am   Subject: nitrite/ate limit question
Harry I dont think you understand my question....I was asking, is the maximum allowed concentration allowed, when specified in ppm for either dry cured products or comminuted produts, measured in the ...
  Topic: nitrite/ate limit question
laxmaster

Replies: 7
Views: 3800

PostForum: Cured Meat Recipes   Posted: Mon Dec 10 12 9:39 am   Subject: nitrite/ate limit question
the limit is 156 ppm for sausages and 625 for dry cured products (im assuming dry cured/fermented sausages also)............my question pertains to the 125 and 625 ppm........does this refer to the qu ...
  Topic: FIBROUS VS COLLAGEN CASINGS
laxmaster

Replies: 1
Views: 1300

PostForum: Sausage Making   Posted: Thu Dec 06 12 3:11 am   Subject: FIBROUS VS COLLAGEN CASINGS
I know the basic differences between the two-however, could someone explain why I should use fibrous protein lined casings for dry cured salami? I understand they shrink with the meat as it dries but ...
  Topic: Great deal on a WSM 18.5 at Home Depot
laxmaster

Replies: 42
Views: 12738

PostForum: General BBQ Discussion   Posted: Sat Dec 10 11 5:21 am   Subject: Great deal on a WSM 18.5 at Home Depot
in my area (maryland) i called the store and asked how many were in stock...they said it listed for $41.00 but none were in stock in the store I called or in the entire district...this 41 is in contra ...
  Topic: I'm looking for a higher capacity stuffer..............
laxmaster

Replies: 11
Views: 8384

PostForum: Sausage Making   Posted: Wed Nov 30 11 5:43 am   Subject: I'm looking for a higher capacity stuffer..............
i just bought the new dual speed from LEM in the 10 pound version (25 # available also)...although I do not do small diameter ssgs so i cant speak to that aspect, this is Awesome for what I use it for ...
  Topic: real prosciutto...
laxmaster

Replies: 8
Views: 7935

PostForum: Cured Meat Recipes   Posted: Wed Nov 16 11 4:30 am   Subject: real prosciutto...
Wonderful, thanks for the great explanation. So basically they (in parma) really do only use salt and pork but their natural sea salt isn't as refined as ours thus containing natural ATES/ITES...and ...
  Topic: real prosciutto...
laxmaster

Replies: 8
Views: 7935

PostForum: Cured Meat Recipes   Posted: Tue Nov 15 11 10:30 pm   Subject: real prosciutto...
thank you for your response the info wis always greatly appreciated...

However, my understanding is that salt in itself does not stop botulism, it is the salts job of removal of moisture from the m ...
  Topic: real prosciutto...
laxmaster

Replies: 8
Views: 7935

PostForum: Cured Meat Recipes   Posted: Tue Nov 15 11 3:50 am   Subject: real prosciutto...
That's great info. But nowhere is my original question answered regarding nitrates/ites...prosciutto was made for centuries before refrigeration so there needs to be an answer somewhere...
  Topic: real prosciutto...
laxmaster

Replies: 8
Views: 7935

PostForum: Cured Meat Recipes   Posted: Tue Nov 15 11 12:49 am   Subject: real prosciutto...
if you look at prosciutto from italy, the only 2 ingredients listed are salt and pork. No nitrites/ates. In fact, many of the POD designations prevent these, or anything "unnatural", from ...
  Topic: cure question
laxmaster

Replies: 9
Views: 2224

PostForum: Sausage Making   Posted: Sat Nov 12 11 3:57 am   Subject: cure question
what you said above, that you dont use it outside of the recommendations, is exactly my question, because the recommendations are (maximum) 625 ppm for dry cured products...156 for sausages, 625 for d ...
  Topic: cure question
laxmaster

Replies: 9
Views: 2224

PostForum: Sausage Making   Posted: Fri Nov 11 11 11:32 am   Subject: cure question
You could use cure #2 up to 625 ppm I assume...
  Topic: cure question
laxmaster

Replies: 9
Views: 2224

PostForum: Sausage Making   Posted: Wed Nov 09 11 12:50 pm   Subject: follow up
The original quote from the website is basically saying that in most sausages only 156 ppm nitrite is allowed, but for dry cured products and fermented sausages that will age over a long time period(s ...
  Topic: cure question
laxmaster

Replies: 9
Views: 2224

PostForum: Sausage Making   Posted: Sat Nov 05 11 12:12 pm   Subject: cure question
"To cure meat for sausages (comminuted) and to stay within 156 ppm nitrite limit we have to apply no more than 1 oz of Cure #1 for each 25 lbs of meat. To dry cure 25 lbs of pork butts and to sta ...
  Topic: morton tender quick
laxmaster

Replies: 3
Views: 1262

PostForum: Sausage Making   Posted: Fri Nov 04 11 4:15 am   Subject: ok
ok---i cut and paste as that forum section did not seem to be getting very many posts so i wasnt sure if that was an active section or not....thx for the info...
  Topic: morton tender quick
laxmaster

Replies: 3
Views: 1262

PostForum: Sausage Making   Posted: Fri Nov 04 11 3:26 am   Subject: morton tender quick
how is this product typically used, along with sugar cure and smoked sq? injected, like a rub,e tc...

also, the website (wedliny-sp?), a website commonly referred to on this forum, has the curing ...
  Topic: insta cure vs dq cure
laxmaster

Replies: 3
Views: 996

PostForum: General BBQ Discussion   Posted: Thu Nov 03 11 4:41 am   Subject: insta cure vs dq cure
is there any difference between these two besides just the different proprietary names? any additives in one thats not in other?....................and is this question in the right category (general ...
  Topic: looking for all stainless stuffer...grinder question
laxmaster

Replies: 7
Views: 1956

PostForum: Sausage Making   Posted: Tue Nov 01 11 4:58 am   Subject: leaning toward...
i was leaning toward the 3/4 hp from LEM...as far as stuffers though, I have no clue...horiz vs vertical, brands I have no clue (lem or weston???)...paul
  Topic: looking for all stainless stuffer...grinder question
laxmaster

Replies: 7
Views: 1956

PostForum: Sausage Making   Posted: Mon Oct 31 11 8:50 am   Subject: looking for all stainless stuffer...grinder question
im looking for an all stainless stuffer, but all the ones i see have either plastic gears and the nylon plate...i know people say there are nothing wrong with these and that they will hold up/last, bu ...
 
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