Text 6742, 76 rader
Skriven 2008-05-09 08:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: IRRADIATED FOODS   80
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have just checked the packed minced beef in the local
 GJ> Coles... says that [it] should be cooked or frozen within 24
 GJ> hours, which indicates that the mincing (grinding) process
 GJ> makes the meat susceptible to contamination.

It does. The main risk is e-coli, the source of which is mainly from
fecal matter. If that gets onto the surface of a large cut of beef
on the killing floor it's of little concern with a roast or a steak
as that meat gets seared thoroughly on the surface even if cooked
only to very rare and any e-coli is killed. But the grinding process
mixes the meat all up and then e-coli can be hidden in the centre of
a mass of meat. That's why I do my burgers past medium with just the
slightest hint of pink in the centre if any, even though I like
medium rare roasts and rare steaks. And because I cook my burgers
thoroughly but want them to still be juicy, I prefer ground meat
with at least 20% fat.

 JW> Processors in the US may use carbon monoxide to make meat rosy

 GJ> That sounds rather revolting!  I have heard of nitrates being used to
 GJ> redden meat, but not CO.  CO is readily absorbed by red blood
 GJ> corpuscles; the word, "carboxyhaemoglobin" springs to mind.

It's not poisonous; a very small amount of CO is in the atmosphere
of the plastic wrapped meat. When unwrapped it does not linger in
the meat but dissipates quickly.

 GJ> Re fat content of sausages [...] the "bangas" only had 1% total
 GJ> fats.  Although a little dry, the 'roo ones are still reasonably
 GJ> juicy.[...] and also something I have not heard of, "Oleoresin".
 GJ> Does anyone know what that is, or what it does?  Possibly
 GJ> to give an oily effect without the fat?

An Oleoresin is a resinous fatty acid of plant origin. Pure capsaicin
(capsicum oil) is an oleoresin. Yours was probably a small amount of
Paprika Oleoresin Oil added for flavour and spiciness.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blaine's Venison Sausage
 Categories: Sausage, Pork, Groundmeat, Venison, Chilies
      Yield: 12 pounds
 
      6 lb Ground venison
      6 lb Ground pork (lean)
      2 tb Salt
      2 tb Pepper
    1/2 ts Cayenne pepper
    1/2 ts Sage
    1/2 c  Honey
 
  When the venison, pork and hot water are well mixed, add spices
  and honey to mixture and mix in well.
  
  This is probably my favorite recipe even though this is the one
  which has evolved the most in the past 5 years.  A couple of years
  ago my father mistakenly calculated the spices in tablespoons
  instead of teaspoons, and it was better then the previous batch of
  sausage written above. The next year we increased the amount of
  black pepper, and was it ever good. So if you like spices, and in
  sausage a little spice is good, then play around with the mixture
  a little bit.

MMMMM


Cheers

YK Jim


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