Resources

We are continually researching, so stay plugged in with this page as it will be updated frequently. 

1

ADDITIVE TERMS

Glossary of commonly used meat additives and terms.

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2

HOW TO USE MEAT GLUE

For information on using Activa® Transglutaminase (a.k.a. Meat Glue) in meat systems.

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3

SODIUM TRIPOLYPHOSPHATE

For information in regards to the use of Polyphosphates in meat systems and brines.

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4

CURE ACCELERATORS

For information in regards to the use of Cure Accelerators and/or Sodium Erythorbate in meat systems and brines.

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5

FOOD SAFETY

For more information on overall food safety and any other regulations in place involved in making fermented sausages safely.

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6

MANUFACTURING

Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation.

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7

FEDERAL REGULATIONS

Prescribed treatment of pork an product containing pork to destroy trichinae. CFR (Code of Federal Regulations) 318.10

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8

MEAT HACCP

The BEST resource available, in our opinion, to learn more on the food safety aspects of making fermented meats.

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9

LISTERIA

Predicting Growth–No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats

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