Difference Between Cleaning & Sanitizing
WaltonsTV: Cleaning vs Sanitizing
Meat Hacks: Difference Between Cleaning & Sanitizing
Watch the full video below, read the highlights here, and then post your comments or questions below.
What Is The Difference Between Cleaning & Sanitizing?
A lot of people don’t realize that cleaning and sanitizing are actually two separate steps. Cleaning is where you first remove any dirt, grime, or fat residue or meat particles leftover on your equipment or work surfaces. Then, you sanitize by killing bacteria and disinfecting your work surfaces and equipment. Cleaning and sanitizing is very important because maintaining a clean environment will help you make a safer product, and then safer products will lead to a longer shelf-life.
What Kind of Cleaners and Sanitizers Are Available for Meat Processing?
What we recommend and use are some of these products…
Cleaning larger areas - Neutra Sol Cleaner
Cleaning smaller areas - Power Foam Cleaner
Sanitizing larger areas - Bi-Quat
Sanitizing smaller areas - Hard Surface 60 Second Sanitizer
Both of the cleaners listed above are degreasers so they will help breakdown any leftover fat particles or meat leftover on your equipment or other working surfaces and make them easy to rinse off completely. And then the Hard Surface Sanitizer is Walton’s favorite option for a sanitizer because it works in 60 seconds, and is a no-rinse sanitizer so it doesn’t need to be rinsed off and can just be left on the product to dry until your ready to use your equipment or working surfaces next time.
So always remember that cleaning and sanitizing are two different steps and by doing both properly, you’ll keep your equipment, work surfaces, and environment safer, you’ll make a safer product, and that will ultimately lead to a longer shelf-life in your meat products.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.