Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 42

There are numerous types of Escherichi coli (E. coli) in the world. The big, bad one that causes recalls of food 100 percent of the time is a specific strain of E. coli referred to as O157:H7. This is the stuff that will cause serious illness and potentially death if not treated immediately. E. coli is generally an issue only for beef. Cows, when processed under USDA inspection, undergo prevention measures for O157 to ensure it is not spread if it is present. That said, if you decide to work with beef to make a sausage or an air-dried beef product like bresaola, you may want to take a preventative measure of your own to further ensure you don’t spread it.

One common way to further ensure that your beef is O157 free is to spray it down with a three-percent vinegar solution. To make three-percent vinegar solution, follow these steps:

1 Pour 6 ounces of distilled vinegar of 5 percent strength into a spray bottle.

2 Pour 4 ounces of distilled water into the spray bottle.

3 Shake to mix.

Lightly mist your beef with the spray and let it rest in the fridge overnight before you continue.