Dry Meat Curing · 15. March 2020
Dry Meat Curing basics including some simple formulas and suggested procedures
10. August 2017
Replacing Sodium Nitrate and Nitrite in Traditionally Cured Meat Products
25. July 2017
Discussion Details of Constant Amperage Hog and Sheep Stunning
10. July 2017
Knowing the signs of insensibility when stunning hogs is an invaluable tool to ensure humane handling
03. July 2017
Explanation of Dry Bulb, Wet Bulb and Humidity
26. June 2017
A review of the options available for hog stunning in small meat operations
01. May 2017
Here is a copy of my latest article written for Nutrispices, Ltd.
13. January 2017
I am often asked by small meat processors for advice on which smokehouse to buy. I try to stay away from recommending a specific brand. I do, however, pass on what I believe to be the attributes of a smokehouse or cooking oven that they should keep in mind during their decision making.
01. January 2017
I am not an advocate of firearm stunning of animals in the meat industry. For humane, operator safety and efficiency reasons, I believe captive bolt stunning for beef and electrical stunning for hogs is the best
28. November 2016
Beginning in October, 2016, FSIS is modifying its sampling frequency and targeting in Ready to Eat (RTE) products. (FSIS uses the word algorithm) FSIS has two routine sampling programs for Ready-to-Eat (RTE) products. They are: 1. RTEPROD_RAND: • All RTE products are eligible, and products are randomly selected by inspection program personnel. • Goal is to verify all RTE products are free of Listeria monocytogenes (Lm) and Salmonella. 2. RTEPROD_RISK: • Only post-lethality exposed...

Show more