Talk:Sausage making

message: "Fresh sausages are never smoked in a smoker because of the danger of botulism."--I've smoked fresh sausage at around 200-225 degrees F with great results and no illness to me or those who consumed them.  BLM - Wilmington, DE
: The distinction between "cold smoking" and regular smoking needs to be made. Fresh sausage should NEVER be cold smoked. --98.236.11.20 (talk) 05:29, 21 August 2009 (UTC)
thread_title: Smoking Fresh Sausages

message: The article says that the recipes were derived from a cookbook. How 'derived' are they? Is it possible that they violate copyright? KeithD (talk) 11:44, 19 August 2005 (UTC)
replies: text: If anybody lives close to a library that has the book, they could check themselves how close it is.  --Interiot 18:47, 31 January 2007 (UTC)
thread_title: Possible copyvio?

message: The entire section about dry curing should be deleted. It is wrong on so many different levels. The home hobbyist should NEVER EVER attempt the production of dry cured sausage. Much specialized equipment, including a fermenter with exact temperature and humidity control is required. Along with a ton of specialized knowledge of chemistry and sausage making. It is highly dangerous to attempt this at home. Trichinosis is the last pathogen you need to worry about. Incorrect pH will result in botulism which will kill you. Botulism in your botulus is bad. Remember that, kiddies.
98.236.11.20 (talk) 03:38, 16 August 2009 (UTC)
thread_title:  Dry Cured Sausage Hooey 

message: You do not own the article or your additions.  Anybody can edit.  The units are completely arbitrary because there is no relation to herbs/spices to the amount of meat.  It adds nothing to the understanding of the reader as it is arbitrary and abstract.  Wikipedia is not a host for recipes.  The rest of the table is a great addition as it shows what herbs/spices can be added and for what type of sausages.  Bgwhite (talk) 20:36, 29 February 2016 (UTC)
replies: text: I was just replying to that and you beat me to it. Of course it doesn't give a recipe, it is the density of the particular herbs. This is useful if you don't have a small scale since recipes often give quantities in terms of mass. It's not a procedure, it's some physical quantities that you adapt to your particular recipe. And btw, you do not own this site either, and deletion of data is not your prerogative as well. Bwtranch (talk) 20:47, 29 February 2016 (UTC)
replies: text: What I'm seeing here lately is a tendency for editors to delete data just because they don't like it and come up with some rule that says why. In all actuality I could remove about half of what's on the wiki due to some actual or perceived rule. What they should do, is try to improve and add to the article instead of taking out everything that doesn't pass their brand of muster. That's what I do, I try to work within the limitations of the article and delete as little as possible. That is the true spirit of the wiki and maybe established editors should re-read that section. Bwtranch (talk) 21:06, 29 February 2016 (UTC)
replies: text:  I didn't imply I owned the article, but you did.  Yes, deletion of data is anybody's prerogative.  Again, anybody can edit the article, including deleting data.  Do you see me showing some rule?  No.  Do not make assumptions.   How does it help the average reader with arbitrary amounts?  Your table says X amount must be used... but it doesn't say how much per amount of meat. It doesn't say how much per what type of sausage.  It's just some number.  14 teaspoons per ounce of Allspice doesn't say a thing on how much is or isn't used in sausage.  This info does nothing to improve the understanding about sausage for the reader.  Bgwhite (talk) 21:11, 29 February 2016 (UTC)
replies: text: Note, in your last revert, you told me you don't care what I think and I can't edit your material.  Bgwhite (talk) 21:17, 29 February 2016 (UTC)
replies: text: You don't seem to get it. Two points:
1. It doesn't say how much per quantity of meat because that's independent. These values are to determine what the dry volume to mass is equivalent. What you are asking would be a recipe, like put 2 grams of parsley per Kg of meat. NO, that's not what it says, it says this VOLUME of herb typically WEIGHS this much. That's all.
2. Somehow you think you know more about what should go into a table about making sausage than the Ph.D. experts who wrote the paper. Your lack of understanding about how these numbers are used is disquieting. Bwtranch (talk) 21:33, 29 February 2016 (UTC)
thread_title:  Units 

message: Substituted at 05:31, 30 April 2016 (UTC)
thread_title: Assessment comment