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.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?