Homemade Sausage Making

What do you guys use to disinfect the meat grinder plater/blades and other equipment that comes into contact with the meat? Can startsan be used? or is that like a deterjent that İ dont want in my meat?

No real need to disinfect as such. Just clean really thoroughly with hot soapy water. If you are really worried, you could use an iodine-based disinfectant, such as the one used in cheese making. But I don't think it's needed. Just work cleanly, and you'll be fine.

Be wary of vinegar, lemon juice, or similar. While they are quite good disinfectants, they also make (non-stainless) steel rust before you can say "lemon juice".

I use BTF Iodophor. It's recommended dilution is 1/4 to 1/2 ounce per 2.5 gallons water. One gram in a quart spray bottle is in between these two dilutions. A 4 ounce bottle from Walmart of Amazon will last a lifetime.

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.

Butterbean wrote: ↑

Tue Mar 29, 2022 17:13

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.

if you spray after washing wouldnt you be introducing star stan or sanitizer in minute amounts into your salami? Or does this not matter?

jcflorida wrote: ↑

Mon Mar 28, 2022 03:59

I use BTF Iodophor. It's recommended dilution is 1/4 to 1/2 ounce per 2.5 gallons water. One gram in a quart spray bottle is in between these two dilutions. A 4 ounce bottle from Walmart of Amazon will last a lifetime.

İ wont be able to find that where im living.... Do you know of any other ingredients one can use as a disinfectant right after washing that wont be unhealthy for the raw salami meat to touch or come into contact with.... Rather what would be the active ingredients for such a solution...

fordtruckbeast wrote: ↑

Tue Mar 29, 2022 18:42

Butterbean wrote: ↑

Tue Mar 29, 2022 17:13

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.

if you spray after washing wouldnt you be introducing star stan or sanitizer in minute amounts into your salami? Or does this not matter?

I don't see how this matters. No different than a restaurant sanitizing dishes in sanitizer. Here, simply rinsing isn't enough for the food inspectors because you are required to wash, rinse and sanitize.

fordtruckbeast wrote: ↑

Tue Mar 29, 2022 18:45

İ wont be able to find that where im living....

Most about any restaurant, butcher shop or anyplace handling food around here uses some kind of iodine based disinfectant. I have no idea what Star San is, but if others like Butterbean are using it and its available to you, seems the way to go.

Be careful about using Idophor if you are on a septic system. Its not compatible.

Butterbean wrote: ↑

Tue Mar 29, 2022 23:47

fordtruckbeast wrote: ↑

Tue Mar 29, 2022 18:42

Butterbean wrote: ↑

Tue Mar 29, 2022 17:13

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.

if you spray after washing wouldnt you be introducing star stan or sanitizer in minute amounts into your salami? Or does this not matter?

I don't see how this matters. No different than a restaurant sanitizing dishes in sanitizer. Here, simply rinsing isn't enough for the food inspectors because you are required to wash, rinse and sanitize.

For example i read that starsan leaves behind traces of phosphoric acid and sulphonic acid which the yeast consumes in beer production. But in charcuterie or salami production we might not have any yeast or as much yeast.... So can one after washing the dirt off just throw the metal grinders etc in a 400F oven and just burn the cr** out of it to sanitize?

Well you have rejected ever other method that folks have contributed so give it (sterilization with heat) a try and let us know.

I use star san... no issues yet with fermentation. just follow directions and mix precisely!

Bob K wrote: ↑

Fri Apr 01, 2022 13:29

Well you have rejected ever other method that folks have contributed so give it (sterilization with heat) a try and let us know.

İts not about rejecting a method or not. Rather exploring what all the options are or can be. İ have trouble finding iodophor or starsan.... İn his book John Kowalski recommends baking the grinding blades for a few minutes after they have been washed.... Just pondering what everyone here does.

I just use dish soap and a hot water rinse, making sure everything is dry before putting away. Occasionally I sanitize with non-scented Oxi-Clean (sodium percarbonate and sodium carbonate), which I also use to clean and sanitize my wine making equipment. Contrary to what the makers of Star San claim, experienced wine makers will tell you that they can detect it in wine if used to clean the equipment.

There is some good and common sense info here in an earlier thread: viewtopic.php?t=5469