Martin Fisher

Sounds like you're going to be busy.

Sorry I missed this until now...... "Sorting out and pre-pressure cooking connective tissue when sausage making (this is a new one and it makes an amazing difference!)" When making breakfast sausage, as an example, I'll break down a pork butt into mostly lean meat, connective tissue (including fatty connective tissue) and fat. I'll pressure cook the connective tissue rendering it tender and gelatinous....chill and grind with the rest. I'll also include any bone and add the stock to the sausage. We've been very happy with the results. I came up with the idea when someone on another forum was asking for advice on making a "porchetta" inspired sausage. HTH

Salt-packed casings remain safe to use indefinitely but quality tapers off with age. If they're good quality casings, they should retain their quality for at least 4-5 years.

Looks great Chris! We fed hogs a lot of whey years ago when there was still an Italian cheesemaker in the area.

The glaze...it keeps air away so there's no oxidation or dehydration.

I ferment sweet peppers all the time -in season- for various condiments. Lipstick is a favorite.

If the food is so boring as to make "noise" is a distraction...maybe it's not the best restaurant.

I love that stuff but haven't had it in many years.

I have a lot of favorites because on the farm casseroles were popular for several reasons...time savings was the biggest one...there's not a lot of spare time during the busy season(s). Shepherd's pie and classic cassoulet are at the top of the list.

I lot of stuff that's IQF (Individually Quick Frozen) has the glaze.

In this village it's 5:30 to 8:00...only homes with a porch light on.

So, I should give them something they don't want and that they'll likely just throw away? What, just to make me feel good? That doesn't make sense to me. BTW....I donate several hundred pounds of produce to the food bank every year....stuff for those who really need it. ~Martin

Yeah, the moat keeps them away here.

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Nothing! Kids get more than enough junk!

I wholeheartedly agree.

Depends on the water activity level (Aw) of the salami......it's basically a measure of water available for the growth of pathogens. Not all salami is shelf-stable and safe without refrigeration, especially here in the USA.

I've seen death by Listeriosis. It's a very, very painful death! It is rare so the risk is low but the danger is great....of course the risk does significantly increase when eating salami that's been sliced on a deli slicer and left at room temperature for over a week. And that's saying nothing of the dozens of other pathogens and their toxins which can't be readily detected by the senses.....many of them are not so rare. Taking a chance just doesn't make sense to me.

It's not safe.....toss it!

They look great David.

Yeah, Wegman's is the store I was talking about.

Some of the charts I've seen have times and temps for both Salmonella and Listeria. The FSIS times are fine but sounds like the MC@H times are even safer....probably a liability concern.

Do a search for FSIS, poultry, pasteurization, time, temperature, lethality....that should lead you to the info you seek.

They're stocked by the grocery store I frequent the most...jarred (sweet, hot and salsa) and in bulk.