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How do you know if the product has not turned out or is bad
Posted: Wed Sep 05, 2012 21:06
by nuynai
The title pretty much says it all. Just wondering how to tell if you make a recipe and it is bad. Smell, color, feel, etc. Some are pretty technical, re humidity, temp and I for one don't have the skills to make a accurate curing chamber. I'd like to try and make some recipe's but don't want to die or get ill from my own mistakes. Thanks in advance.
Posted: Wed Sep 05, 2012 21:55
by ssorllih
I tried to make shift and it doesn't work. I wasted about 20 dollars worth of meat but the local fox prospered. Until I can assemble a dependable frementation chamber I will just stay with fresh and smoked sausage ans cured and smoked meats.
Posted: Wed Sep 05, 2012 23:54
by Big Guy
Feed it to your wife, if she gets sick its probably bad and I wouldn't eat it. LOL
Posted: Thu Sep 06, 2012 00:01
by ssorllih
Big Guy wrote:Feed it to your wife, if she gets sick its probably bad and I wouldn't eat it. LOL
Giggle hahahaha. lol where is the rolling on the floor icon?
Posted: Thu Sep 06, 2012 00:26
by nuynai
Sounds good but you better have your Poker face on when you talk to the Police re what happened to the Mrs. LOL.
Posted: Thu Sep 06, 2012 01:08
by JerBear
nuynai wrote:Sounds good but you better have your Poker face on when you talk to the Police re what happened to the Mrs. LOL.
Or offer them a salami sandwich!