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The Little Nell
Curing meat
Date of Issue: September 2013
Revised: November 2014
1
PURPOSE
To Cure fresh meats to extend their shelf life and preserve quality.
PROCEDURE:
· Select healthy animals from suppliers that use GMP’s.
· All Equipment sterilized with a chemical sanitizer and kept cold until it is processed
· Prepare meat according to individual recipe.
· No more than ¼ oz per 100# of nitrite will be used and will exceed 156 ppm
· Ferment meats at 90F for 33 hours not to exceed 1200 degree hours
FREQUENCY:
· Ph will be tested prior to the degree/hour limitations
MONITORING:
· Meat will be monitored throughout the process to ensure proper temperature and
degree/hour limitations are maintained throughout the process
CORRECTIVE ACTION:
· Any meats that do not reach proper ph prior to the degree/time limitations, will have the
temperature increased to 105 F to help speed fermentation process, if after the
degree/temp limitations the meat is not at the proper ph it will be heat treated to remove
bacteria
EXHIBIT B
03/25/2019