Thread: Nitrates
View Single Post
Unread 07-02-2008, 09:25 PM   #14
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by yelonutz View Post
I have to wonder how much of this is a safety factor for the big boys. Kind of like if you go into a restraunt they have a three place sink. The third tub has a sanitizer in it. How many of you, growing up, had mom wash the dishes, run them thru a sanitizer then rinse and put away. By the same token, how many times did Mom give you a glass with lipstick stains? How many home cooks hit everything with a bleach solution after working with chicken? My Mom never did and no one in the house ever got sick. I will cop out and put pink salt into my smoked sausage but it will bother me until I have a concrete answer.

NUTZ
The word botulism comes from botulus, the Latin for sausage. This toxin has been killing people for that long. There's a good reason sausage needs be cured / fermented / dried with care.

Pass it on. yelonutz handles his sausage with care.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote