Guest guest Posted April 8, 2003 Report Share Posted April 8, 2003 Hey Janet. All you have to do is have your meat processed at a Federal inspected plant. For some odd reason if your a federal plant you can print refrigerate at all time on the label and you don't have to use the nitrates. Federal Plants also let you sell to stores in other states where state inspected plants are only good for the states you are in. Their is one I think in Cannon Falls and one up in Finlayson mn. With alittle work I can get you the phone number of the one up in Mn. tim " Janet S. Brunner " wrote: > Hello Folks, > We sell a lot of our pork and beef here on the farm, by the package, > organic of course. A lot of our customers have been asking us > recently if we could supply beef hot dogs, bologna and hams without > the nitrates and sugars commonly used during processing and smoking. > > We've asked our local butcher shop if we could have these items made > without the additives and their reply was that we could not if we > intended to sell them in our retail store. > > Is there any way around this? Most of these additives are not allowed > in organics, yet we must have them in our meats to sell them in our > store? Something isn't right about that. > > Any comments or suggestions? > Wayne and Janet Brunner > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2003 Report Share Posted April 8, 2003 There is brand of processed pork products that is called Beeler's. We can get them here in Ca in major health food stores. They do not contain nitrates or any of that stuff. Maybe you could contact them and see how they do it. They are in Iowa. Their website is http://www.beelersnaturallypurepork.com/ hope that helps. By the way where are you? Irene At 01:54 PM 4/8/03, you wrote: >Hello Folks, >We sell a lot of our pork and beef here on the farm, by the package, >organic of course. A lot of our customers have been asking us recently if >we could supply beef hot dogs, bologna and hams without the nitrates and >sugars commonly used during processing and smoking. > >We've asked our local butcher shop if we could have these items made >without the additives and their reply was that we could not if we intended >to sell them in our retail store. > >Is there any way around this? Most of these additives are not allowed in >organics, yet we must have them in our meats to sell them in our >store? Something isn't right about that. > >Any comments or suggestions? >Wayne and Janet Brunner > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2003 Report Share Posted April 8, 2003 Janet, Could this work? You sell the meat to the person wanting the product nitrate and sugar free. They go to the butcher shop and tell them how and what they want done. Its then a custom order for private use. Not the profit of a value added product but you' ll be making larger sales because they'll be buying to make a quality product they'll use more. Butcher shop could decide they don't want to do things differently too. Possibly if people got together for batches it would be worth it. Recipes, best I've found are in Better Than Store Bought an out of print book uses for his homemade sausages. I have an extra copy I'd be willing to sell. Wanita At 03:54 PM 4/8/03 -0500, you wrote: >Hello Folks, >We sell a lot of our pork and beef here on the farm, by the package, organic of course. A lot of our customers have been asking us recently if we could supply beef hot dogs, bologna and hams without the nitrates and sugars commonly used during processing and smoking. > >We've asked our local butcher shop if we could have these items made without the additives and their reply was that we could not if we intended to sell them in our retail store. > >Is there any way around this? Most of these additives are not allowed in organics, yet we must have them in our meats to sell them in our store? Something isn't right about that. > >Any comments or suggestions? >Wayne and Janet Brunner > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2003 Report Share Posted April 8, 2003 --- Wayne and Janet: Are you selling certified organic meats? If so who certifies it? Dennis In , " Janet S. Brunner " <wajabrun@n...> wrote: > Hello Folks, > We sell a lot of our pork and beef here on the farm, by the package, organic of course. > Any comments or suggestions? > Wayne and Janet Brunner > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 Oh my gosh!! I didn't know! Thanks for the info! At 06:11 PM 4/8/03, you wrote: >contacted them... > >they " tecnically " don't add nitrates directly...but they do add vegetable >products that naturally have nitrates and in that way get around it. > >Without nitrates the shelf life is minimum, and the taste is more like >porkroast than commerical ham. > > > > Re: Processing Meats > > > > There is brand of processed pork products that is called Beeler's. We can > > get them here in Ca in major health food stores. They do not contain > > nitrates or any of that stuff. Maybe you could contact them and see how > > they do it. They are in Iowa. Their website is > > > <http://www.beelersnaturallypurepork.com/>http://www.beelersnaturallypurepork.co\ m/ > > hope that helps. > > By the way where are you? > > Irene > > > > > > > > At 01:54 PM 4/8/03, you wrote: > > >Hello Folks, > > >We sell a lot of our pork and beef here on the farm, by the package, > > >organic of course. A lot of our customers have been asking us recently >if > > >we could supply beef hot dogs, bologna and hams without the nitrates and > > >sugars commonly used during processing and smoking. > > > > > >We've asked our local butcher shop if we could have these items made > > >without the additives and their reply was that we could not if we >intended > > >to sell them in our retail store. > > > > > >Is there any way around this? Most of these additives are not allowed in > > >organics, yet we must have them in our meats to sell them in our > > >store? Something isn't right about that. > > > > > >Any comments or suggestions? > > >Wayne and Janet Brunner > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 >they " tecnically " don't add nitrates directly...but they do add vegetable >products that naturally have nitrates and in that way get around it. > >Without nitrates the shelf life is minimum, and the taste is more like >porkroast than commerical ham. I've brined chicken in a salt/sugar bath for a long time and it sure tasted like ham! I think the " real " hams (before everyone discovered nitrates) used lots of salt and/or sugar. One problem is that people want to cut down on salt, which creates the spoilage problem. I don't think the " original " hams had much of a spoilage problem -- they got mold on the outside, like salami, but my Mom said they kept them hanging out in shed for the year and sliced off pieces as needed. They are selling " nitrate free " bacon around here now, but it's a hard sell because it is brown, not pink. I'm not sure I understand why -- whenever I brine and smoke something -- anything -- it comes out pink. But everyone is really paranoid. The place that processes my meat makes sausage, and it is really good sausage, raw, not meant to be kept for any length of time. But they will not make it without nitrates. They are very much afraid of lawsuits. I guess sausage, kept poorly refrigerated and then poorly cooked, can get botulism toxin? Or e coli? I wonder what would happen if you mixed kraut and ground meat in a sausage -- then you'd get the nitrates from the cabbage plus the acid and lacto stuff, which I'd think would be protective (might be tasty too). Heidi S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 contacted them... they " tecnically " don't add nitrates directly...but they do add vegetable products that naturally have nitrates and in that way get around it. Without nitrates the shelf life is minimum, and the taste is more like porkroast than commerical ham. Re: Processing Meats > There is brand of processed pork products that is called Beeler's. We can > get them here in Ca in major health food stores. They do not contain > nitrates or any of that stuff. Maybe you could contact them and see how > they do it. They are in Iowa. Their website is > http://www.beelersnaturallypurepork.com/ > hope that helps. > By the way where are you? > Irene > > > > At 01:54 PM 4/8/03, you wrote: > >Hello Folks, > >We sell a lot of our pork and beef here on the farm, by the package, > >organic of course. A lot of our customers have been asking us recently if > >we could supply beef hot dogs, bologna and hams without the nitrates and > >sugars commonly used during processing and smoking. > > > >We've asked our local butcher shop if we could have these items made > >without the additives and their reply was that we could not if we intended > >to sell them in our retail store. > > > >Is there any way around this? Most of these additives are not allowed in > >organics, yet we must have them in our meats to sell them in our > >store? Something isn't right about that. > > > >Any comments or suggestions? > >Wayne and Janet Brunner > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 Heidi- >I'm not sure I >understand why -- whenever I brine and smoke something -- anything -- >it comes out pink. Does it come out pink only with salt, when you use no sugar? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 Heidi, > I've brined chicken in a salt/sugar bath for a long time and it > sure tasted like ham! I think the " real " hams (before everyone > discovered nitrates) used lots of salt and/or sugar. I do my best to avoid all sugar. Is there any reason other than taste that you'd add sugar to a brining solution? Do you avoid sugar, but don't see a problem using it in the brine? TIA, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 > >I'm not sure I > >understand why -- whenever I brine and smoke something -- anything -- > >it comes out pink. > >Does it come out pink only with salt, when you use no sugar? Good question. I'm not sure. When I use *just* salt I don't use as much nor do I brine for as long (it gets really salty!). The " ham " flavor is usually about half and half, plus a bit of smoke. > Heidi S Quote Link to comment Share on other sites More sharing options...
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