Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 Soooo we are coming closer to being blessed by the USDA. The local health inspectors were out and seem pleased. They've made a few suggestions and I know Mr USDA will have a load of them as well. My question for this group is what types of meat based products y'all think healthy folks would be interested in? Our first venture will most likely be jerky as that is so full of nitrates. We'd like to try summer sausage as well. Any ideas? Anything you've been missing because of the crap that's put into it? Along the way we hope to add things, baked goods, maybe even some cheeses. Input from this group would help us get started in the right direction. Food needs to be the sort we can ship as we are in the sticks in TN with no real outlet here. Thanks, Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 I would also be interested in traditional dry, raw sausages (truly lacto-fermented) like salame. Don't know if those would fall into the same USDA category as jerky. If you know of any recipes I'd could experiment. The USDA is a touchy bunch tho, don't know what they'd say but I'm willing to give just about anything a go. Cultured butter from grassfed cows would be great, since I know raw butter isn't supposed to be shipped across state lines, and cultured butter from pasteurized cream at least has some enzymes. To much $$ involved in getting a dairy going. We're just going to concentrate on the meats and baked goods for now. If we go into cheese making we'll buy raw milk from a dairy rather than milk our own. Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 Also, one more thing - on the shipping issue - I have found that if I get a large order of frozen bison shipped, the cost per pound goes down and is about equal (or even a little less) than the new zealand grass fed beef at whole foods. I think the magic number is 40 pounds, shipped frozen, 2nd day air. I get it from wisconsin to calif. ----- Original Message ----- From: Aubin Parrish Sent: Sunday, February 24, 2002 9:21 AM Subject: Re: Survey I think additive-free jerky from pastured animals is a great idea, and it wouldn't be expensive to ship. I would also be interested in traditional dry, raw sausages (truly lacto-fermented) like salame. Don't know if those would fall into the same USDA category as jerky. I find it too expensive to have fresh or frozen meat shipped in most cases (unless it's within my own shipping zone), so I can't say I'd go for that, it's a long way from TN to CA for such a heavy item. Cultured butter from grassfed cows would be great, since I know raw butter isn't supposed to be shipped across state lines, and cultured butter from pasteurized cream at least has some enzymes. Aubin --- bilherbs@... wrote: > Soooo we are coming closer to being blessed by the > USDA. The local health > inspectors were out and seem pleased. They've made a > few suggestions and I > know Mr USDA will have a load of them as well. > > My question for this group is what types of meat > based products y'all think > healthy folks would be interested in? Our first > venture will most likely be > jerky as that is so full of nitrates. We'd like to > try summer sausage as > well. Any ideas? Anything you've been missing > because of the crap that's put > into it? > > Along the way we hope to add things, baked goods, > maybe even some cheeses. > Input from this group would help us get started in > the right direction. Food > needs to be the sort we can ship as we are in the > sticks in TN with no real > outlet here. > > Thanks, > Belinda > LaBelle Acres > www.labelleacres.com > > > [Non-text portions of this message have been > removed] > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 In a message dated 2/24/02 5:21:02 PM Central Standard Time, Idol@... writes: > I'd love to > have some traditionally-prepared healthy sausages. > > > > - > > > Don't know how traditional what we do is. I just mix up a bunch of spices (make a mean kielbassa), grind the meat and it into natural casings or make patties. Would that work for folks here? Are there herbs or spices to be avoided? Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 >We'd like to try summer sausage as >well. Any ideas? Anything you've been missing because of the crap that's put >into it? Sausage! I love, love LOVE sausage! But all the preservatives and crap commercial manufacturers put into their sausages are terrible. I'd love to have some traditionally-prepared healthy sausages. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 Belinda- >Don't know how traditional what we do is. I just mix up a bunch of spices >(make a mean kielbassa), grind the meat and it into natural casings or make >patties. Would that work for folks here? That sounds delicious -- particularly the breakfast sausage patties, but I was thinking more along the lines of lacto-fermented sausages. I don't have any idea at all how to make those, though, and I don't think NT has any recipes either. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 Have you found any sources of truly lacto-fermented sausages? A friend of mine has been researching it for about a year now and has tested a couple recipes. He's still in the learning curve of the process. It's taken a lot of research and translating recipes from other countries for him to learn the process. Just wondering if you have stumbled across some recipes or a resource where someone's already making it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 oh! I second the vote for lacto-fermented sausage! Preferably with bits of liver snuck in Also pate. > Have you found any sources of truly lacto-fermented sausages? A friend of > mine has been researching it for about a year now and has tested a couple > recipes. He's still in the learning curve of the process. It's taken a lot > of research and translating recipes from other countries for him to learn the > process. Just wondering if you have stumbled across some recipes or a > resource where someone's already making it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 In a message dated 2/25/02 1:00:11 AM Central Standard Time, justin_bond@... writes: > oh! I second the vote for lacto-fermented sausage! Preferably with > bits of liver snuck in > > Also pate. > > We stick liver and heart of the animal into our sausage. Now to try to figure out the lacto-fermented and how that will fit into the USDA....something tells me this might be a big problem. Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2002 Report Share Posted February 26, 2002 > >We'd like to try summer sausage as >>well. Any ideas? Anything you've been missing because of the crap that's put >>into it? > >Sausage! I love, love LOVE sausage! But all the preservatives and crap >commercial manufacturers put into their sausages are terrible. I'd love to >have some traditionally-prepared healthy sausages. I'll second that; I'm more German than not, so sausage is definitely part of MY Nourishing Tradition. Interesting AP story today. Harvard School of Public Health researchers found that those who frequently ate processed meats were 46% more likely to develop Type 2 diabetes. Looking at the article though, I can see all kinds of methodological questions, and I'm not even a scientist. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 At 12:05 PM 2/24/02 -0500, Belinda wrote: >My question for this group is what types of meat based products y'all think >healthy folks would be interested in? Our first venture will most likely be >jerky as that is so full of nitrates. We'd like to try summer sausage as >well. Any ideas? Anything you've been missing because of the crap that's put >into it? Belinda, Will you be shipping frozen? I love venison sausage seasoning the few times I've had it. With grass fed beef I'm sure it would be yummy. Will search out recipes, pass them your way and experiment with some we have. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 Jerky sounds great as it makes a great snack. Nearly all the jerky out there has sweetners in it. From sugar to corn syrup to honey. Some jerky for the non sugar addicts and for those would be non sugar addicts would be great! DMM > Soooo we are coming closer to being blessed by the USDA. The local health > inspectors were out and seem pleased. They've made a few suggestions and I > know Mr USDA will have a load of them as well. > > My question for this group is what types of meat based products y'all think > healthy folks would be interested in? Our first venture will most likely be > jerky as that is so full of nitrates. We'd like to try summer sausage as > well. Any ideas? Anything you've been missing because of the crap that's put > into it? > > Along the way we hope to add things, baked goods, maybe even some cheeses. > Input from this group would help us get started in the right direction. Food > needs to be the sort we can ship as we are in the sticks in TN with no real > outlet here. > > Thanks, > Belinda > LaBelle Acres > www.labelleacres.com > > > Quote Link to comment Share on other sites More sharing options...
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