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Backslopping mould culture
by redzed » Thu Jun 19, 2014 06:47 » in Microbiology of meat and products - 5 Replies
- 6344 Views
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Last post by magician
Sun Jan 17, 2021 00:21
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- 6 Replies
- 1014 Views
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Last post by magician
Sun Jan 17, 2021 00:17
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Question about microbes and salt concentration
by Indaswamp » Sat Jan 16, 2021 23:57 » in Microbiology of meat and products - 0 Replies
- 8 Views
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Last post by Indaswamp
Sat Jan 16, 2021 23:57
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- 7 Replies
- 71 Views
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Last post by muxmun
Sat Jan 16, 2021 22:39
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- 6 Replies
- 106 Views
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Last post by Albertaed
Sat Jan 16, 2021 17:23
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- 10 Replies
- 256 Views
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Last post by DanMcG
Sat Jan 16, 2021 10:30
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- 8 Replies
- 137 Views
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Last post by redzed
Sat Jan 16, 2021 08:42
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Wind Dried Sausage from Western China(and Hello!)
by woklikeaman » Sat Jan 16, 2021 04:30 » in Dry Cured Meats and Sausages - 0 Replies
- 20 Views
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Last post by woklikeaman
Sat Jan 16, 2021 04:30
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Curing Powder#2 Subsitute for slow ferment
by Fatdog » Thu Jan 14, 2021 15:56 » in Dry Cured Meats and Sausages - 3 Replies
- 47 Views
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Last post by redzed
Fri Jan 15, 2021 09:34
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Soppressata is Missing That Nice "Cheesy" Taste and Smell
by johnnybgoode333 » Wed Jan 06, 2021 08:26 » in Dry Cured Meats and Sausages - 6 Replies
- 196 Views
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Last post by redzed
Fri Jan 15, 2021 08:04
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Fermenting without starter cultures
by LOUSANTELLO » Sat Dec 08, 2018 16:18 » in Dry Cured Meats and Sausages - 30 Replies
- 6156 Views
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Last post by Indaswamp
Thu Jan 14, 2021 04:48
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- 24 Replies
- 19038 Views
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Last post by bcboy
Mon Jan 11, 2021 04:09
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Ok...educate me on adding nuts, citrus zest, etc,,,
by Indaswamp » Sat Jan 09, 2021 07:42 » in Dry Cured Meats and Sausages - 14 Replies
- 166 Views
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Last post by Indaswamp
Sun Jan 10, 2021 23:14
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F-RM-52 Culture by Chr Hansen
by Indaswamp » Sat Jan 09, 2021 20:28 » in Dry Cured Meats and Sausages - 4 Replies
- 99 Views
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Last post by Indaswamp
Sun Jan 10, 2021 23:13
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- 11 Replies
- 706 Views
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Last post by redzed
Sun Jan 10, 2021 23:07
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- 3 Replies
- 95 Views
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Last post by Albertaed
Sun Jan 10, 2021 20:05