November is the time for slaughter pigs , whatever it may be cured products prepared al home, your own. In this and subsequent posts I 'll try that from our own experience and that of friends make a useful guide for preparation: sausage, bacon , hangers, sausage, headcheese , liverwurst , bacon and ham of pork and other meat.
To the meat for a long time used to feed must be preserved , is used for the preservation : cold, chemical , and thermal means . Hygienic conditions in the processing and preparation of dried meat products must be perfect , because these conditions reduce the amount of harmful bacteria that reduce the time the sustainability of these products.
The most important part of the acquisition of meat. If you have a self-produced meat does not have this problem , but if not , make sure that the meat is fresh not frozen. Best meat old animals because it contains less moisture than products will lose weight during the drying process . When using the self- production of meat do the same day after slaughter , to make sausages and other products in the following , provided that the fresh meat to stand in a cool place.
To the meat for a long time used to feed must be preserved , is used for the preservation : cold, chemical , and thermal means . Hygienic conditions in the processing and preparation of dried meat products must be perfect , because these conditions reduce the amount of harmful bacteria that reduce the time the sustainability of these products.
The most important part of the acquisition of meat. If you have a self-produced meat does not have this problem , but if not , make sure that the meat is fresh not frozen. Best meat old animals because it contains less moisture than products will lose weight during the drying process . When using the self- production of meat do the same day after slaughter , to make sausages and other products in the following , provided that the fresh meat to stand in a cool place.
