oompappy
Sous Chef
I'll pass along this link, for anyone who is interested....
http://www.wedlinydomowe.com/sausage_safety/nitrates/nitrates_concerns.htm
http://www.wedlinydomowe.com/sausage_safety/nitrates/nitrates_concerns.htm
wboggs said:That's pretty interesting; I still feel that nitrates is something you dont want to add just to add and frankly almost any study these days can leave you wondering which side of the fence they stand on with their "facts".
Chuckwagoncook said:Just like all of the Studies out there that try and prove that Smoking and grilling of foods can cause cancer. The burnt or crust formed on the outside of a protien (meat) due to searing or grilling at high heat. It has been argued from both sides of the spectrum.
Do any of us stop BBQing or Grilling due to these studies?
As for food safety, I could care less what anyone does for themselves, but when doing for others it is a big deal to take as much precaution as possible, and too pay attention to Rules and Regs. Everyone should be smart enough to know that the info found on any website, here or elsewhere is only as good as the person posting it. We should also do our best to know what we are posting, and to post it in a safe fashion.
Lets get past these issues and get back to BBQ.
wboggs said:You clearly don’t know what you're talking about. :?jminion said:wboggs said:That's pretty interesting; I still feel that nitrates is something you dont want to add just to add and frankly almost any study these days can leave you wondering which side of the fence they stand on with their "facts".
If you are going to dry cure or cold smoke meat and don't use a cure you don't need to worry about cancer killing you, that meat will work much quicker than cancer does.
Jim
jminion said:wboggs said:You clearly don’t know what you're talking about. :?jminion said:wboggs said:That's pretty interesting; I still feel that nitrates is something you dont want to add just to add and frankly almost any study these days can leave you wondering which side of the fence they stand on with their "facts".
If you are going to dry cure or cold smoke meat and don't use a cure you don't need to worry about cancer killing you, that meat will work much quicker than cancer does.
Jim
I'm getting old so if you hear I'm going to be in Pittsburg remind not to stop by for sausage at wboggs. :roll: