Wow! Thanks for your work. As a hobbyist charcutiere, I always try to understand what's going on inside the meat. I believe this allows me to experiment safely. Many people seem to prefer to find a recipe somewhere and somehow trust that a safe and tasty creation will result, as if by magic. Since cured meats are such a traditional food product, it often seems that "tradition" trumps science, and many unsafe practices and unfounded superstitions proliferate. Witness the common belief that a certain percentage of weight loss can ensure "shelf stability," or that some colored molds are safe and others dangerous, or "nonna did it this way, and she didn't get sick." I particularly appreciated your point that changing the environment may suppress bacteria, but they can come right back if conditions change. I look forward to your more scientific approach to the art. Thanks again, and good luck!
Thanks Kevin. I have been following your work on the FB group, and this coming from you really is an honour. I get it that science is boring for some people...and so we are trying to introduce it in a more relaxed form....and the main driver is exactly that, to get people to understand WHY it is actually happening - you are right, it does not happen because Nonna said it does...it happens purely because of science. EVERYTHING about it is scientific. Eben is a wealth of knowledge, which is great. I also want as much participation as possible from the community and would love it if you would join me for a chat, or even if you have specific questions...this is in my blood and I want to try and educate and help as many beginners as possible - AND I also want to constantly learn as I go along.
Wow! Thanks for your work. As a hobbyist charcutiere, I always try to understand what's going on inside the meat. I believe this allows me to experiment safely. Many people seem to prefer to find a recipe somewhere and somehow trust that a safe and tasty creation will result, as if by magic. Since cured meats are such a traditional food product, it often seems that "tradition" trumps science, and many unsafe practices and unfounded superstitions proliferate. Witness the common belief that a certain percentage of weight loss can ensure "shelf stability," or that some colored molds are safe and others dangerous, or "nonna did it this way, and she didn't get sick." I particularly appreciated your point that changing the environment may suppress bacteria, but they can come right back if conditions change. I look forward to your more scientific approach to the art. Thanks again, and good luck!
Thanks Kevin. I have been following your work on the FB group, and this coming from you really is an honour. I get it that science is boring for some people...and so we are trying to introduce it in a more relaxed form....and the main driver is exactly that, to get people to understand WHY it is actually happening - you are right, it does not happen because Nonna said it does...it happens purely because of science. EVERYTHING about it is scientific. Eben is a wealth of knowledge, which is great. I also want as much participation as possible from the community and would love it if you would join me for a chat, or even if you have specific questions...this is in my blood and I want to try and educate and help as many beginners as possible - AND I also want to constantly learn as I go along.
Excellent , thanks 🙏🙏🙏