Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Food & Cooking Safety

Main Menu
Module Jump:
Active Threads
0 Welcome Smitty15/6
Last Post: Mark R
Posted On: 12-10-2017
Replies: 18
Views: 219
0 cleaning the glass ?
Last Post: mowarren
Posted On: 12-10-2017
Replies: 12
Views: 220
0 Casings, seasonings cheese and the like
Last Post: Blinginpse
Posted On: 12-10-2017
Replies: 41
Views: 532
0 Venison Italian and Summer Sausage and Smoked Cheese
Last Post: Slanted88
Posted On: 12-10-2017
Replies: 8
Views: 62
0 Prime Brisket
Last Post: Texas-Hunter
Posted On: 12-10-2017
Replies: 2
Views: 19
More...
Mini Stats
Members 7,457 Entries 1
Members Entries
Threads 42,966 Reviews 1
Threads Reviews
Posts 644,505 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
Reply
 
Thread Tools Display Modes
  #20  
Old 12-05-2017, 01:47 PM
PitRow's Avatar
PitRow PitRow is offline
Pit Master
 
Join Date: Feb 2009
Location: Newberg, OR
Posts: 3,272
Rep Power: 147
PitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To All
PitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
Yes... brewers should allow their santizing to air dry in a clean area. Brewing/fermenting is even more susecptable to issues/infections as it’s kept at relatively high tmps for sometimes weeks in the fermentation process.

I used to use that “Iodophor” I think it was called. Air dry and kept in a clean cabinet I set up for the stuff.
Yep, I've used the iodophor stuff before. Stains plastic something fierce. The whole reason I bring it up is I've never even thought about sanitizing the sausage equipment before. Usually just wash everything really good in hot soapy water but after reading this I think I'll start sanitizing it too.

lately I've been using star-san for brewing. It's a no-rinse sanitizer, that you can use immediately without waiting for it to dry. Only needs 30 seconds of wet contact time to sanitize. Spray it on with a spray bottle and 30 seconds later you're ready to go. It's also safe if consumed, so I would think it would be good for this application.

Anyway, it's basically a strong acid (pH < 3.5), phosphoric acid if I remember right. Other than maybe imparting an acid twang to meat, do you see any problem with using it for meat processing equipment too?
__________________
Mike
Life In Pit Row
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #21  
Old 12-05-2017, 02:14 PM
Richtee's Avatar
Richtee Richtee is offline
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,370
Rep Power: 532
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

Watch aluminum... it no likee acids... like grinder bodies and pans...
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #22  
Old 12-05-2017, 08:37 PM
PitRow's Avatar
PitRow PitRow is offline
Pit Master
 
Join Date: Feb 2009
Location: Newberg, OR
Posts: 3,272
Rep Power: 147
PitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To All
PitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To AllPitRow Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
Watch aluminum... it no likee acids... like grinder bodies and pans...


Good point! Didn’t think about that aspect
__________________
Mike
Life In Pit Row
Reply With Quote
  #23  
Old 12-06-2017, 09:04 AM
chefrob's Avatar
chefrob chefrob is offline
miss ya gary....
 
Join Date: Feb 2010
Location: az
Posts: 5,479
Rep Power: 528
chefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To All
chefrob Is  A Name Known To All
Default

Quote:
Originally Posted by PitRow View Post
for those of you using bleach, ammonia or other harsh chemicals, Do you rinse afterwards? I would imagine you wouldn't want that stuff, even in tiny amounts, getting into food. And if you are rinsing does it concern you that you're rinsing your sanitized surface with unsanitized water? Or do you boil the rinse water first? I know there's been quite a discussion in the homebrewing world that rinsing with tap water after sanitizing basically negates the sanitizing.
at the right PPM chlorine as a sanitizer is safe.........
__________________

it's all good my friend..........
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Food & Cooking Safety


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 08:04 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017