Preservatives

[Pork Pie Eyed Dolly]

I'm asking this for my partner, who has started his own butcher shop with no previous butchery knowledge...

Anyway, the bought preservative mix for sausages? Is it possible to make your own up? He wants to get away from the E numbered flavour enhancers and what not, and wants to know a 'recipe' for making your own equivilent for commercial use?

Thanks!

[johnfb]

I would think no is the answer.
Salt was the original preservative and it will give a shelf life of about 3 days but the chemical will give a shelf life of 7 days.

Maybe someone else will have more info, but I would guess if producers of sausage could do it without E numbers and therefore cheaper, they would.

[Pork Pie Eyed Dolly]

Thank you, John!

[wheels]

The preservative is normally simply Sodium Metabisulphite E223 (like you get in Camden tablets for wine making). Maximum usage is 450 Parts Per Million.

To buy it in bulk see:

http://www.scobiesdirect.com/ItemInfo.a ... No=OC30025

HTH
Phil

[Pork Pie Eyed Dolly]

Thanks, wheels, for that info.

[SausagePhill]

yep that sounds like SAFpreserve.
I've started using it over the last 2 months, you've got to be on the ball with mixing it properly and using the right amount.
There's certainly a lot more risk involved than using a mix, but does allow you full freedom with flavour/spice.