No added nitrates or nitrites frankfurters (made with my beef), bacon, salami etc etc.

As we have done with Carbon credits, (sold R204,994 worth of them last week. More on this story below.), outdoor broilers, on farm grass fed beef butchery and outdoor laying hens, we continue to try to emulate the regenerative farming pioneers in other countries.

In that spirit, we have now launched the only no added nitrate or nitrite processed meat products in the country. Frankfurters, Linzer, Bacon, Eisbein, Gammon and brined/smoked pork bones. There are another 8 products in the pipeline dependant on obtaining the right packaging equipment.

Nitrates and nitrites in processed meat are a big problem. A big 6 letter problem. Cancer. You can read about it wherever you choose. I tasted my first non nitrate processed meats, bacon and salami in this case, in the US in June of 2013. When we opened our butchery in December 2013, one of our goals was to make non nitrate processed meats. We have been making non nitrate fresh meats since the start with our pork banger being the only one in the country that is free of nitrates, gluten and water. All our fresh beef products, produced under the auspices of 72 year old Spencer Nicholls, are free of gluten, MSG, irradiated spices, water, lamb, pork and nitrates.

There are so many people who have enabled this for us. My father, who gave me the money to buy the equipment to make the goods. Mark Muncer who pushed me into butchery, the team from Zeerens who built our smoker/cooker and the guys from ALMI whose spices and techniques create these non nitrate products.

20160928_101846

Spencer and I were fortunate enough to attend a non nitrate workshop hosted by ALMI in Joburg in September. Spencer, on the left, is next to Carl who is the global product developer for ALMI. Matthias, 3rd from right, came down to us last week to help with the first products.

20160928_101738

The ALMI man in the Cape is Jerry the Giant. He and Spencer are discussing the various items we made. You can email Jerry here. The man who runs ALMI South Africa is Hubert Trondlin and you can email him here.

20161129_171352

For Spencer’s 72nd birthday, on the 28th of November, the smoker/cooker, named The Spencer arrived. Processed meats need this machine to be made in.

20161130_134911

The team from Zeerens, Dante and Andre, with Spencer and our first trial of Frankfurters. The machine is made in Joburg. Support local!!!

20161130_152923

A close up of our first batch of smoked and cooked frankfurters. They are best eaten out of the cooker whilst they are still hot.

img-20161202-wa0025-1

En route the chiller prior to packing.

20161204_155934

For now the frankfurters will be packed like this. Vacuum packed and a shelf life of 4 weeks in the fridge (there is something wrong with you if you keep them in the fridge for that long)

vf-608-repa-7

The machine above is called a vacuum filler and we started using it in late January. This packs the sausages to the exact size required.

20161203_075703

Bring water to the boil. Remove the heat and then drop these sausages in for 5 minutes.

20161202_202924

We also make cheese frankfurters. They are the paler ones above. We use the organic Gouda from Foxenburg. We are still playing with the exact % cheese as everyone who has tasted so far has a different opinion.

20161204_160304_001

The Linzer is a smoked and cooked salami made from pork and beef. Whilst we wait for our pigs to grow big enough we are using free range pork and our beef. We sell it whole (480 grams) or sliced (160 grams).

img-20161209-wa0017

Bacon in the smoker, prior to being smoked, after being in the brine.

20161209_160028

After being double smoked.

20170201_112934

Talent and Mzukisi looking chuffed with their handiwork emerging from The Spencer. Then the bacon gets chilled and then sliced and then packaged in either 250 grams or 500 grams.

20161220_173323

For a list of where you can enjoy our produce click here.

20161212_140838

Our butchery team enjoying the bacon.

20161210_124052

We also make Eisbein

20161209_160009

Along with the gammons, bacon and Eisbein we smoked the brined heads and other bones. These are also available to you.

20161210_113952

A close up of the bones.

To enjoy any of the products above or anything else from the farm please go to BUY MEAT at the top of the page or click here.

Angus

12 December 2016.

Updated 5 February 2017.

P.S. As promised above more on the Carbon credits. To understand the story you will need to read this blog posting. Half of the money came to me (I bought more cattle with it) and half to my staff. No vegetarian or vegan farm can sequester Carbon whereas properly managed livestock can.

Our staff celebrating last week. Getting a bonus for doing what they do every day.

20161208_1242180

 

 

Leave a Reply

2 Comments on "No added nitrates or nitrites frankfurters (made with my beef), bacon, salami etc etc."


Guest
Chantell
8 months 13 days ago

Thank you thank you thank you!!! Almos did a back flip when I saw your frankfurters! Received first taste on Wednesday and our whole family is loving them! This wil be a weekly staple from now on! So easy for work and school lunches and we like them as is, cold from the fridge 😃

Guest
Benjamin
9 months 2 days ago

Wonderful work – I look forward to tasting :)