Saturated fat/polyunsaturated

[wheels]

Dave

We're not that mean that we'd let you waste your money - keep the cure - we'll have you making your own bacon in no-time. It'll be better than anything from the supermarket.

To return to your problem, we know that kids like the cheapest rubbish sausage available. They prefer the 50p a pound stuff over award winning produce any day of the week. It's the nature of the beast!

You will have gathered that Ascorbic Acid is the way to go - you should be able to get this from the chemist as powdered Vitamin C.

If you can tell us where you are, guys that live near may be able to advise.

Once you're set up with the Vit C post again (or if you have difficulty getting the Vit C do the same), and someone will work out how much to use for you.

Phil

(edited for spelling 'cos I've been to the pub!)

[Big Dave]

Hi Phil, make my own bacon! god I have not got to grips totally with sausages yet, you guys are great, would not mind having a go if its not difficult as the shop stuff is always pumped full of water.

Your spot on with the kids Phil, I have 8 grandchildren in total, some will demolish mine like there is no tomorrow, others turn up their noses or feed them to the dog waiting under the table, and will only eat the rubbish sausage.

Yes I will go for the vit C option Phil, when I get the chance go and ask the local chemist for a supply will let you know.

You ask where I live, ok......Cross Inn, Pontyclun, Nr Llantrisant, Mid Glamorgan.

Looking forward to maybe having some detail on bacon production now!!

Many thanks to you and all

Dave

[captain wassname]

Dave. Bacon is easier than sausages. Go on give it a try.You know you want to.

Jim

[Big Dave]

Hi Jim

I just checked in and up you popped, yes I want too is the answer, but I think I should try to get to grips with sausage making as I am still not that great at the moment, still learning from you guys, wish sometimes I could meet you guys and watch you do things, we all learn by watching, I find it easier rather than reading through reams of info.

Well after receiving the last message from Phil (great guy) I have in fact looked up on the forum for bacon curing, there was a great article which I have saved, in some ways your correct it does look easier, my problem is whats the best cut to use at the moment.

In time yes I intend to give it a go with help from you guys, but one step at a time for the moment.

Thanks for the support Jim

Regards

Big Dave

[Ianinfrance]

Hi,

A general tip re Vitamin C. Although Glamorgan is not known as a major wine producing region in the UK, it may be that you have access to a wine makers shop. If so, see if you can buy some Ascorbic Acid there. It happened that I was passing one near Castillon la Bataille (that's in the Bordeaux region) on my way home, and they sold it by the kilo for about €3. Being a potent anti-oxidant, it's sometimes used by winemakers to eliminate the use of too much sulphur (potassium metabisulphite, or injected sulphur dioxide) with its concomitant risk of allergy.

I suggest a quick search for "winemakers' supplies" might prove useful. And while talking about that, there's a product that used to be used in beer and winemaking to clean and sterilise vats etc called Chempro SDP. That's now been superceded by VVP or Richie cleaner/steriliser, [url]http://www.art-of-brewing.co.uk/acatalog/AoB_OnLine_Catalogue_Steriliser___Cleaner___________39.html
[/url] and I'd commend anyone concerned about cleanliness in their sausagemaking or curing, to consider getting some. It works brilliantly.

[wheels]

Dave

If you have problems locally getting Ascorbic Acid powder try Holland and Barrett in Bridgend 01656 766809 to see if their Pure Vitamin C powder is ascorbic acid - I'm guessing it will be.

Phil

[Big Dave]

Hi Phil, sorry I have not replied sooner, have been laid up after having big toe nail off, hobbling now which is better than sat on the butt constantly.

I have obtained some pure ascorbic acid (vit C ) powder, waiting for it to be delivered, guess with the postal strike it could be a while, anyway, I remember you saying that you or somebody would be able to confirm what weight I would use per kilo of sausage mix, would you be able to please look at that for Ole Dave? when you have time of course.

Regards

Big Dave [A.K.A Throbbing toe]

[saucisson]

At a guess 0.5g per kilo, but if anyone comes up with a more definitive answer go with that...

Dave

[wheels]

That's about right - but to be pedantic, if using 2kg maybe use 0.9g and if you can weigh it 0.46 per kg.

The US maximum is 469PPM but EU laws for similar VitC salts are 500PPM, they don't seem to list ascorbic acid separately.

There's something on here I think where someone worked it all out based on the molecular weight I think.

But, at the end of the day, I assume that it's a fairly safe product.

Phil

[Big Dave]

Hi Phil and Dave, thanks for the info, my scales although digital only will measure 1 gram increments, going to have to think about how to get around that to get it right

Must be quite strong Phil with so little required to colour meat? do I still add salt in normal quantities?

Cannot be unhealthy if you make a mistake and add more by accident as they are recommending a level teaspoon in juice or water to take to combat colds and flu, god the kids will be bouncing around even more after eating my sausages, they are bad enough now!!

Regards to both

Big Dave

[Oddley]

I can taste it at 500 mg/Kg so I always use it at 250 mg/Kg and it seems to do what I want it too.

[Ianinfrance]

Dave.

Nothing is easier.

Take a spoon measure, or a teaspoon that you will be using to "weigh".

Take 20 teaspoonsful levelled off precisely. Weigh what you get, and the the weight of one tsp is now known pretty accurately.

You can then either mix the ascorbic acid with salt in appropriate proportions and then measure the salt, making sure you mix just before using, or alternatively just use 1/2 tsp or 1/4 tsp whatever you need. There truly isn't any need to be measuring to analytical levels.

An accuracy of 10 to 15% is quite close enough. I think one would need to try to be closer when adding Nitrate or nitrite, but even then let's face it, for centuries people have used vastly higher doses of nitrate with little wholesale carnage!

[Big Dave]

Hi Odley and Ian, thanks both for the info, I knew that ascorbic acid would not be detrimental to health even if I got it wrong, however I did not want to add too much or too little, too much it might ruin the mix, too little might not do what I want it to do and that is colour the meat.

As you guys seem to have used it before what was the outcome? did the meat remain pinkish and did you notice any taste of Vit C in the mix? were you satisfied with the end result it gave you?

Looking forward to hearing from you

Many Thanks

Dave

[saucisson]

I found I could easily taste quite small quantities of ascorbic acid when added in this form:

http://www.boots.com/en/Haliborange-Vit ... ts-20_663/.


















Maybe it was the orange flavouring

Dave

[Big Dave]

you guys do make me laugh...............

Big Dave