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Hi all.

Just a couple of questions. I'm looking at a couple of recipes over on Len Poli's site, one calls for ames phos, can I get this, or is there a substitute?

The other question concerns garlic, Len's recipe calls for garlic powder, any good reason why I shouldn't use fresh?

John.

Can't offer anything in the ames phos question, phosphate I would imagine though.

As for the garlic, and only my opinion. If you use garlic powder it is generally a fine powder and will disperse into the meat easier, you won't end up with isolated lumps of garlic. Secondly, if you use fresh there is the risk it might "go off" or whatever a more correct term should be, I a not sure how you would go about curing garlic. I have used garlic in a chorizo recipe recently, it was what it asked for, I guess it might be down to individual writers preferences.

ames phos is hard to come by in the UK, Uk can get supaphos, which performs a similar function from here:

http://www.sausagemaking.org/acatalog/Ingredients.html

There can be issues of botulism in raw garlic so if using fresh it is best to cook it first. One way I have been recommended from a fellow member is to steep it in simmering red wine... Powder or granules should be readily available at the supermarket.

I think I've sussed it, Ames phos is used instead of #2 mix. I'll be using Weschenfelder's dry salami complete cure mix.

Maybe not, the recipe has #2 cure as well as Amos phos, maybe I'll just leave it out.

JollyJohn wrote:I think I've sussed it, Ames phos is used instead of #2 mix. I'll be using Weschenfelder's dry salami complete cure mix.

Maybe not, the recipe has #2 cure as well as Amos phos, maybe I'll just leave it out.

It's an optional extra, not a cure: as I think you just worked out

saucisson wrote:.....

There can be issues of botulism in raw garlic so if using fresh it is best to cook it first. One way I have been recommended from a fellow member is to steep it in simmering red wine... Powder or granules should be readily available at the supermarket.

Wish I had read that on Saturday morning..........before I made the Chorizo.

I know you hadn't written it on Saturday morning!

saucisson wrote:There can be issues of botulism in raw garlic so if using fresh it is best to cook it first. One way I have been recommended from a fellow member is to steep it in simmering red wine... Powder or granules should be readily available at the supermarket.

Dave


What I can't understand is this:

There's a 'potential' for botulism in meat and also in garlic. Nitrite protects 'against' botulism in meat - why not in garlic?

Phil

Raw garlic is eaten all over the world, chopped in olive oil and balsamic, pesto's etc. I would have thought you're right Phil, the cure should work on both.

I just read an article about this, its ok if it is eaten fresh, its when it's stored that the problem may happen. Just have to hope the cure does the trick.

Don't fancy the pre-cooking idea, fresh garlic has a completely different flavour.

Garlic contains two separated chemicals that when crushed or chopped, combine into a natural antibiotic that dissipates with cooking, drying, and also with time. This natural antibiotic kills the good microbial introduced into your meats from the starter culture you've added, and leaves the meat susceptible to pathogenic bacteria such as botulism.

The natural antibiotic that is produced from garlic saved the garlic lovers, who ate raw garlic daily, from the black plague. As people at that time thought the black plague was brought on by vampires, they deduced that vampires were repelled by garlic.

Re: the garlic... Just a note that if you chose to use a dried version half the quantity called for in the original recipe.

Ames Phos is a tripolyphosphate blend of Sodium Tripolyphosphate, Sodium Pyrophosphate and Sodium Hexametaphosphate. It is available from The Ingredient Store.