A Niche Meat Processor Assistance Network webinar Date: June 25, 2014 Duration: 1 hour Overview There has been significant consumer interest in dry cured charcuterie products, like salumi, in recent years. Consumers love it, chefs want it and it is a good way for producers and processors to get more value out […]
The Business of Dry Curing Read More »
Processors who make small batches of sausage for independent meat producers often use commercial, pre-blended mixes. Mixing a producer’s own specialty sausage recipe is time consuming and can be a logistical headache: processors must keep unique ingredients separated and communicate numerous different recipes to staff with individual batch calculations, increasing the chance of error. Custom
Sausage Formulation Spreadsheet Read More »
A Niche Meat Processor Assistance Network webinar Date: April 23, 2015 (note: new date) Time: 10 am PST / 1pm EST for one hour To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest. All NMPAN webinars are free and open to the public. Overview: Many small-scale
Open-Sourced HACCP: Making Cured Meats Production More Accessible Read More »
If you are interested in preparing jerky in your processing facility, you will need to demonstrate lethality in your jerky-making process. Typically this means cooking under controlled humidity per Appendix A, and then drying. This AskFSIS question addresses this: http://askfsis.custhelp.com/app/answers/detail/a_id/902/ A few words of advice on jerky making from our listserv: “A real smokehouse
What’s on this page? A basic understanding of microbiology can really help as you develop food safety and HACCP plans. This page has a few resources to get you started as well as some suggested anti-microbial interventions for small plants. What is microbiology? How do I get started? Learn Microbiology Basics NMPAN Webinars What are the
Microbiology for Meat Processors Read More »
