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November 20, 2015 at 4:33 pm
#9686
BobMember
quote Jim” post=7374:
We have never tried to dry at 55-60F, however some customers reported success doing it at 50-55F. There is nothing that would prevent the drying from happening at that temp.
However for UMAi Dry process we recommend refrigerator drying at temp 35-38F as we believe that it is safer and more reliable method. Very few people have environments that can maintain a constant 55F.
However for UMAi Dry process we recommend refrigerator drying at temp 35-38F as we believe that it is safer and more reliable method. Very few people have environments that can maintain a constant 55F.
Jim-
How does UMAi address the safety issue of trichinosis? Unless you are using certified pork or pork that has been frozen for the recommended time and temps, the UMAi method does not fulfill any of the criteria for killing the trichocysts due the the colder temps of the drying process.
I realise trichinosis is rare in commercial pork but it is still a reality.