• Aidan1986
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2 years 1 week ago - 2 years 1 week ago #9605 by Aidan1986
Risks/Dangers was created by Aidan1986
G'day all

Just recently purchased my umai 50mm sausage kit and would just like ask if there are any dangers/risks associated with using the incorrect quantities orfcure/bactoform/dectrose etc?

Also, how will I notice if my salami/sausage has gone bad? Dont want to risk getting sick!

Last edit: 2 years 1 week ago by Aidan1986.

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2 years 5 days ago #9614 by Trebor
Replied by Trebor on topic Risks/Dangers
You seem very apprehensive about making fermented/ dried products. You can educate yourself and have a better understanding of the process by reading the book, The Art of Making Fermented Sausages, available on this site and elsewhere.
In the meantime read about safety hurdles here: www.meatsandsausages.com/sausage-types/f...usage/safety-hurdles

As far as how do you know it has gone bad, your nose is the best indicator.

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