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Preservatives
Posted:
Sat Oct 17, 2009 6:41 pmby 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!
Posted:
Sat Oct 17, 2009 6:53 pmby 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.
Posted:
Sat Oct 17, 2009 7:03 pmby Pork Pie Eyed Dolly
Thank you, John!
Posted:
Sat Oct 17, 2009 8:51 pmby 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
Posted:
Tue Oct 20, 2009 9:13 amby Pork Pie Eyed Dolly
Thanks, wheels, for that info.
Posted:
Mon Nov 23, 2009 12:54 pmby 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.