Mark LaFay - Charcuterie For Dummies

One common way to further ensure that your beef is O157 free is to spray it down with a three-percent vinegar solution. To make three-percent vinegar solution, follow these steps:

1 Pour 6 ounces of distilled vinegar of 5 percent strength into a spray bottle.

2 Pour 4 ounces of distilled water into the spray bottle.

3 Shake to mix.

Lightly mist your beef with the spray and let it rest in the fridge overnight before you continue.

This isn’t a bacteria but it’s gross nonetheless. Trichinella is a small roundworm that is fairly common. Many controls have been put in place on the farming and processing side to reduce the presence of Trichinella in pork, almost to the point of eradication. However, it is still worth getting familiar with this problem, especially if you work with wild game. Trichinella can be controlled by deep freezing your protein first, which requires a long period of time at a deep-freeze temperature. You can also control it by drying.

There is a lot of information to be found through online research on how to manage and control the spread of Trichinosis. The USDA provides some very helpful guidelines that can be viewed online here:

https://www.fsis.usda.gov/wps/wcm/connect/2ca75475-3efd-4fa7-8f34-7393c245a1df/Trichinella-Compliance-Guide-03162016.pdf?MOD=AJPERES

The first time that you make charcuterie, you may find yourself doubting your abilities. This is a very normal occurrence the first few times you craft something on your own. It may even be the case the 100th time you make something. The more you hone your skills, the more variables you will encounter and the more you will learn what is within the realm of safe or “normal.” But until you become more comfortable, there will be those moments where you will want reassurance beyond the food “smelling okay.”

If you live in a town where there is a commercial producer of charcuterie, you can always reach out to them to see if they can provide some professional guidance. But in most cases, your best bet will be to turn to online resources. Following are a few great options. (Note: You will need a Facebook profile in order to join these communities.) Figure 2-6 is a picture of the Salt Cured Pig Facebook group where thousands of enthusiasts and professionals share recipes and procedures for their creations.

The Salt Cured Pig ( https://www.facebook.com/groups/thesaltcuredpig/ )

Sausage Debauchery ( https://www.facebook.com/groups/sausagedebauchery/ )

Cured Meats and Sausage Making ( https://www.facebook.com/groups/CuredMeats/ )

Source: Facebook

FIGURE 2-6:The Salt Cured Pig Facebook page.

When joining an online community like those listed here, there is a universal code of ethics that you should follow to avoid frustrating other users or, at worst, getting kicked out. These online communities have been developed to help members learn and teach about crafting meats. The following is a list of guidelines you will want to strictly adhere to:

Read first. Before you start asking questions, be proactive in the search for your answers. Scroll through the groups to see what other users are posting and how the conversations have gone. This is a great way to discover ideas for new things to try. You may also find that other people have had the same struggles that you have.

Search is your friend. Facebook provides search features (Figure 2-7) that will simplify your search within a group. Save yourself time and headaches by searching the group for the content you need before asking.

Provide recipes and procedures. If you can’t find the answers you are looking for, post your question in the group. However, you will need to arm the group with as much information as possible so that they can provide real assistance. You will need to post good-quality pictures of the item with which you are having difficulty. You will also need to provide the recipe and describe your process.

Source: Facebook

FIGURE 2-7:Facebook search feature.

If, after you’ve consulted all available resources, you still feel uncomfortable with a product you’ve crafted, pitch it. There is no sense in taking a risk at making yourself, or someone else, sick. Go with your gut. You’re better off throwing something away, and having nothing to show for your time, efforts, and money, than making yourself sick.

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