smoking Anyone smoke their own sausage?
- Thread starter JayT
- Start date
JayT said:
I thought only dogs could do that.
I havent been able to since high sch...... oh .... If you are going to eat them soon I dont use any if you are going to air dry or cold smoke you'll need some a little goes a long way BTW -- when making brats and sausage I use the recommended salts and thats it but Im also eating them that day or I freeze them
i do think it would be impressive thought But it's still more fun to have help in the kitchen.
It doesn't matter if you're eating the sausage the same day, nitrites/nitrates are not really preservatives, they are the safest way to help prevent botulism during the low, slow cooking process when little oxygen is present. Botulism thrives in anaerobic conditions between 40F and 140F. Fresh sauasge do not need nitrites or nitrates, only smoked, dried, and semi dried sausage need the botulism protection
Botulism will likely not send you to the toilet as much as to the hospital or the morgue
"All forms lead to paralysis that typically starts with the muscles of the face and then spreads towards the limbs.[1] In severe forms, it leads to paralysis of the breathing muscles and causes respiratory failure. In view of this life-threatening complication, all suspected cases of botulism are treated as medical emergencies, and public health officials are usually involved to prevent further cases from the same source.[1]
http://en.wikipedia.org/wiki/Botulism
"All forms lead to paralysis that typically starts with the muscles of the face and then spreads towards the limbs.[1] In severe forms, it leads to paralysis of the breathing muscles and causes respiratory failure. In view of this life-threatening complication, all suspected cases of botulism are treated as medical emergencies, and public health officials are usually involved to prevent further cases from the same source.[1]
http://en.wikipedia.org/wiki/Botulism
but the bad news is that its often lethal
Woohoo, look what I got in the mail today from Amazon 
The one on the left was ordered by accident...But on further investigating it, it sounds like a great read. Most 'westerners' and I use the term loosely, don't eat much of the carcass anymore. Most of a slaughtered animal goes to waste (or ends up in commercial sausages ).
There's a lot of cooking techniques and ingredients in there to challange/inspire/scare even the most jaded/bored chef or cook.
I will post back with any nugets of gold I find, or scary recipes for brain and testicle soup.
). There's a lot of cooking techniques and ingredients in there to challange/inspire/scare even the most jaded/bored chef or cook.
I will post back with any nugets of gold I find, or scary recipes for brain and testicle soup.