Does it mean if a full cooked sausage left in a danger zone temperature they are still prone to toxins produces by those left spores? Yes and they are also prone many other forms of harmful bacteria. If you click on the link that Redall posted, some of them are listed. Nitrates also break down rapi...

so if cooked foods are kept in the danger zone the spores can produce more toxins. Nitrites/nitrates inhibit their growth Does it mean if a full cooked sausage left in a danger zone temperature they are still prone to toxins produces by those left spores? If yes then put cure #1 should be considere...

Thank you very much for all answers here.

I want to make a sausage without using cure (Nitrate / Nitrite). After read many topics there are concern about Botulinum toxin if not use cure for Smoke sausage / ham. Some people said it is fine for fresh --> full cooked / parboil sausage sausage as long as it passed "4 hours danger zone". My ques...

By letting the ground meat rest in fridge overnight mixed with salt(cure) and spices it will stiffen and be difficult to stuff. A better method would be to stuff them after grinding and then let them rest to meld the flavors before cooking or freezing. You can also mix the cubed meat with salt and ...

I'm a newbie and watches many of tutorials in Youtube. There are 2 common methods I learned to far. 1. Cut into cubes --> let them sit a fridge for 2 hours --> first grind --> mix seasoning thoroughly by hand --> second grind --> have them in rest in a fridge over night --> stuff into casing 2. Cut ...

Bob K wrote:The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.

Thank you very much.

Bob K wrote:Either way is fine.

If I choose the first way can I refreeze the rest 4 kg. after being thawed? Will it effect the meats quality?

I'm a newbie in sausage making and just be able to find pork shoulder. It is pretty hard to find this cut here. I have them frozen for 4 days already and readily to create a first small batch. However I just want to use 1 kg part from all 5 kg. Which is the best way to handle this - Put all of them ...