He Uses Spinich As A Natural Cure For Meat
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Certified organic farmer Doug Anderson cures the meat he produces using spinach. His system was approved by the USDA last year, and it's allowing him to satisfy customers who're looking for chemical-free organic products with a longer shelf life.
Anderson operates Beaver Creek Ranch at Grantsburg, Wis. His system bypasses the usual method for curing meats.
Spinach contains high levels of a natural nitrate and, when used to cure meat, produces a color and taste similar to conventionally cured meats. However because of current federal regulations, Anderson's spinach-treated products must be labeled as "un-cured." That's because by definition, cured meats must contain sodium nitrite.
"We vacuum pack our products and, as long as they're stored at 40 degrees F, the shelf life of our spinach-cured meat appears to be unlimited," says the 70-year-old Anderson. "I'm working to get the labeling legislation changed."
He grows his own spinach along with beef, turkey, chicken and pork. He sells his processed meat direct to restaurants, food cooperatives and health food stores from Grand Marais, Minn., to Eau Claire, Wis.
Currently, Anderson uses the spinach-curing system on bacon, turkey legs and de-boned hams. He worked together with Ye Olde Butcher Shoppe in Rochester, Minn., to develop the spinach process.
Anderson also produces uncured (no spinach) beef sticks and summer sausage.
Though his farm is certified organic, Anderson says the livestock are not. This is because there's no certified organic slaughterhouse within a reasonable distance of his farm.
Contact: FARM SHOW Followup, Doug and Kathy Anderson, Beaver Creek Ranch, 12402 State Rd. 48, Grantsburg, Wis. 54840 (ph 715 488-3995; beavercr@grantsburgtelcom.net).
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He Uses Spinich As A Natural Cure For Meat 31-2-9 Certified organic farmer Doug Anderson cures the meat he produces using spinach. His system was approved by the USDA last year, and it's allowing him to satisfy customers who're looking for chemical-free organic products with a longer shelf life.
Anderson operates Beaver Creek Ranch at Grantsburg, Wis. His system bypasses the usual method for curing meats.
Spinach contains high levels of a natural nitrate and, when used to cure meat, produces a color and taste similar to conventionally cured meats. However because of current federal regulations, Anderson's spinach-treated products must be labeled as "un-cured." That's because by definition, cured meats must contain sodium nitrite.
"We vacuum pack our products and, as long as they're stored at 40 degrees F, the shelf life of our spinach-cured meat appears to be unlimited," says the 70-year-old Anderson. "I'm working to get the labeling legislation changed."
He grows his own spinach along with beef, turkey, chicken and pork. He sells his processed meat direct to restaurants, food cooperatives and health food stores from Grand Marais, Minn., to Eau Claire, Wis.
Currently, Anderson uses the spinach-curing system on bacon, turkey legs and de-boned hams. He worked together with Ye Olde Butcher Shoppe in Rochester, Minn., to develop the spinach process.
Anderson also produces uncured (no spinach) beef sticks and summer sausage.
Though his farm is certified organic, Anderson says the livestock are not. This is because there's no certified organic slaughterhouse within a reasonable distance of his farm.
Contact: FARM SHOW Followup, Doug and Kathy Anderson, Beaver Creek Ranch, 12402 State Rd. 48, Grantsburg, Wis. 54840 (ph 715 488-3995; beavercr@grantsburgtelcom.net).
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