www.sausagemaking.org

I know we on this web site in the main want to make sausages without supapres but I was wondering if anyone had tried them and if so what were there findings? i.e. did it effect the flavour?

Cheers WW

Wiz,

I have been usuing Supapres in my sausages recently and don't think it makes a massive difference for me personally. The reason I use it though is because I give so many sausages away the I don't know if someone is going to put them in their fridge for a week before eating them, whereas I bloom them for 24-48 hrs then pack and freeze mine.

Either way it just gives me a bit of peace of minnd that I'm not going to give freinds a problem.

I'm assuming you will be looking at this for your Farmers Mkt venture, so I think it is an angle worth looking into.

Rgds,
FB

FB

Hi FB

Yep you are correct and for exactly the same reason. I was thinking of producing a preservative free product with a 2 day shelf life and a preserved product for a 1 week shelf life.

Thanks for the info I think I will give it a go and see where we get to..........

Cheers WW

Hi,

Mother Hens other half here. Just waiting for my own logon but couldn't wait for the email.

Got my grinder and sausage machines and now having lots of fun experimenting.

I'm not a lover of additives or preservatives but as suggested by others, if I give sausages to family or friends I'd probably feel easier about adding preservative.

Supapres is the preservative to use as I understand but what quantity should be added?

Regards

Winemaker

Supapres

Preservative for fresh sausage E223

This is widely used by butchers and commercial sausage manufacturers to extend the shelf life of fresh sausages. When this is added at a rate of 0.08% of finished product i.e. 0.8 grammes per kilo of sausage will have a refrigerated shelf life of around 7 days


John

E233 Thiabendazole

Thiabendazole is used as a preservative in food, but it is also a fungicide and used in the veterinary profession.

Typical products include oranges, lemons, grapefruits, other citrus fruits.

Molecular formula: C10H7N3S
Melting point: 304 C
Other information: Shows teratogenic activity in mice.

Butchers here in Australia usually use E250

E250 Sodium nitrite

Sodium Nitrite Sodium nitrite is the sodium salt of nitrous acid. See E249.

Typical products include processed meats, cured and smoked meat and fish, root vegetables.

Other names: nitrous acid sodium salt, diazoting salts
Molecular formula: Na NO2
CAS No: 7632-00-0
Physical appearance: white to light yellow granules or powder
Melting point: 271 C
Boiling point: 320 C
Other information: Toxic. May be fatal if swallowed. Eye, skin and respiratory irritant. Some laboratory experiments suggest that this material may act as a carcinogen.

Wal
I think there may be some confusion here.
Supapres is listed as E223 which is Sodium disulphite or Sodium metabisulphite (depends which lists you look at). This is what Campden Tablets used in wine-making are made of.
Hope this helps

Phil

wheels wrote:Wal
I think there may be some confusion here.
Supapres is listed as E223 which is Sodium disulphite or Sodium metabisulphite (depends which lists you look at). This is what Campden Tablets used in wine-making are made of.
Hope this helps

Phil

\
Sorry guys, I misread the number (late onset of dyslexia)

Wal Footrot wrote:

wheels wrote:Wal
I think there may be some confusion here.
Supapres is listed as E223 which is Sodium disulphite or Sodium metabisulphite (depends which lists you look at). This is what Campden Tablets used in wine-making are made of.
Hope this helps

Phil

\
Sorry guys, I misread the number (late onset of dyslexia)

Wal
I am worried now:
Other information: Toxic. May be fatal if swallowed. Eye, skin and respiratory irritant. Some laboratory experiments suggest that this material may act as a carcinogen


My God...is there anything we can eat these days????????????

>I am worried now:
Other information: Toxic. May be fatal if swallowed. Eye, skin and respiratory irritant. Some laboratory experiments suggest that this material may act as a carcinogen <

It also causes some extreme allergy-type sensitivity reactions. However, it is used successfully all around the world. Please be careful interpreting what you read; some of that material is reported because there is only a temporal association and not because it is a proven matter.

According to hazard sheets I have come across in real life,

Immersion in H2O (Water) may stop breathing, wash the victim and the surrounding area with water.

Accidental ingestion of Sucrose (Sugar) may cause metabolic problems...

saucisson wrote:According to hazard sheets I have come across in real life,

Immersion in H2O (Water) may stop breathing, wash the victim and the surrounding area with water.

Accidental ingestion of Sucrose (Sugar) may cause metabolic problems...

Dave your right the public need to be warned, just the other day I ingested E1510 there was no warnings on the label, I had a serve headache, loss of motion control, vomiting, blurry vision..... never again.

-conv-

Home-made wine can contain both E223 & E1510 and therefore should not be consumed.
Bottles must be disposed of by approved methods.

The ONLY current approved method is to send the full bottles to me.