Microbiology of meat and products

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  • Destroying Trichinae (USDA Rules)
    by Chuckwagon » Sun May 09, 2010 02:18
    1 Replies
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    Last post by ChuckwagonUser avatar
    Fri May 30, 2014 14:56
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  • Using Cultures in Curing Whole Muscle Cuts
    by Bob K » Sun Oct 27, 2013 14:26
    25 Replies
    21791 Views
    Last post by StefanSUser avatar
    Sat Sep 07, 2019 01:46
  • Rowu Ferm/Rowu Star
    by Kunde » Wed May 11, 2016 12:14
    9 Replies
    914 Views
    Last post by Chickenthief
    Sun Feb 10, 2019 15:05
  • Staphylococcus and pH
    by StefanS » Sun Dec 30, 2018 03:39
    3 Replies
    651 Views
    Last post by redzedUser avatar
    Mon Jan 28, 2019 03:10
  • Natural ferment
    by jens49 » Sun Aug 26, 2018 14:37
    5 Replies
    1202 Views
    Last post by jens49
    Fri Sep 14, 2018 07:05
  • Green mold
    by oil99 » Thu Jul 12, 2018 22:09
    6 Replies
    993 Views
    Last post by redzedUser avatar
    Tue Jul 17, 2018 16:43
  • Problem with starter culture - BL-C 007
    by jens49 » Sun Feb 04, 2018 15:50
    41 Replies
    6007 Views
    Last post by reddal
    Thu Jul 05, 2018 10:16
  • Starter cultures in the Philippines?
    by redzed » Sat Jun 02, 2018 04:15
    0 Replies
    603 Views
    Last post by redzedUser avatar
    Sat Jun 02, 2018 04:15
  • Natural Fermentation
    by jens49 » Tue Apr 24, 2018 12:57
    6 Replies
    1227 Views
    Last post by StefanSUser avatar
    Thu Apr 26, 2018 01:39
  • Mould-600
    by Fusion5567 » Fri Jan 20, 2017 22:54
    29 Replies
    6566 Views
    Last post by cajuneric
    Sun Apr 22, 2018 17:22
  • Cappy Gone Bad?
    by Kijek » Thu Apr 19, 2018 18:46
    4 Replies
    914 Views
    Last post by Kijek
    Sat Apr 21, 2018 14:37
  • Question about acidification of dried sausage.
    by jcflorida » Fri Mar 30, 2018 20:35
    21 Replies
    3326 Views
    Last post by jcflorida
    Wed Apr 18, 2018 03:04
  • Controlling Listeria - Bio Cultures
    by Bob K » Mon Feb 05, 2018 20:55
    0 Replies
    725 Views
    Last post by Bob KUser avatar
    Mon Feb 05, 2018 20:55
  • Pasted hog casings
    by redzed » Mon Dec 02, 2013 01:53
    13 Replies
    9642 Views
    Last post by joe_indi
    Tue Nov 28, 2017 07:21
  • Can I send salami by mail ?
    by bcuda » Mon Jun 12, 2017 23:07
    4 Replies
    2518 Views
    Last post by redzedUser avatar
    Tue Jun 13, 2017 17:40
  • Color of mold is it ok ?
    by bcuda » Fri May 05, 2017 23:43
    11 Replies
    4251 Views
    Last post by redzedUser avatar
    Mon May 08, 2017 19:42
  • Nitrite/Nitrate discussion
    by Sleebus » Sun Apr 30, 2017 15:30
    6 Replies
    2092 Views
    Last post by Sleebus
    Tue May 02, 2017 12:51
  • MATH!
    by STICKSTRING » Sun Apr 30, 2017 05:20
    4 Replies
    1623 Views
    Last post by STICKSTRING
    Mon May 01, 2017 20:09
  • Cure #1 or #2 in Genoa Salami
    by bcuda » Sat Apr 22, 2017 02:01
    8 Replies
    2230 Views
    Last post by Bob KUser avatar
    Sun Apr 23, 2017 12:39
  • Safety question and GDL
    by jens49 » Fri Mar 17, 2017 08:17
    12 Replies
    3623 Views
    Last post by redzedUser avatar
    Thu Mar 23, 2017 06:48
  • Cold-smoking & Food Safety
    by Steve Schroeder » Wed Jan 25, 2017 15:46
    4 Replies
    1824 Views
    Last post by Steve Schroeder
    Wed Jan 25, 2017 18:27
  • Surface mold starter question
    by fatboyz » Thu Dec 22, 2016 02:14
    20 Replies
    6074 Views
    Last post by muxmun
    Mon Jan 09, 2017 20:18
  • Penicillium salamii
    by Kunde » Tue Nov 22, 2016 13:07
    4 Replies
    3471 Views
    Last post by Kunde
    Wed Nov 23, 2016 05:41
  • Two Ol' Time Tricks
    by Chuckwagon » Wed Nov 16, 2011 07:59
    8 Replies
    7184 Views
    Last post by K98 AL
    Tue Nov 01, 2016 18:57
  • Storing cultures
    by fatboyz » Mon Aug 29, 2016 00:55
    2 Replies
    2283 Views
    Last post by fatboyz
    Mon Aug 29, 2016 14:15
  • Question about GDL culture starter?
    by fatboyz » Wed Aug 24, 2016 01:36
    9 Replies
    3699 Views
    Last post by redzedUser avatar
    Sat Aug 27, 2016 16:06
  • Using cultures after "best before" date?
    by redzed » Wed Feb 17, 2016 21:09
    2 Replies
    2200 Views
    Last post by DaveOmak
    Wed Feb 24, 2016 02:58
  • Water in dry cured products
    by redzed » Tue Feb 09, 2016 22:50
    3 Replies
    2376 Views
    Last post by ShuswapUser avatar
    Fri Feb 19, 2016 21:02
  • A Question That Was Asked On Another Forum
    by Devo » Tue Feb 09, 2016 13:12
    10 Replies
    4366 Views
    Last post by ButterbeanUser avatar
    Thu Feb 11, 2016 07:25
  • Texel DCM-1 % Percentage
    by harleykids » Wed Jan 20, 2016 17:35
    2 Replies
    2767 Views
    Last post by harleykids
    Thu Jan 21, 2016 16:56
  • B-LC-007
    by IdaKraut » Mon Mar 17, 2014 20:15
    12 Replies
    12834 Views
    Last post by harleykids
    Wed Jan 20, 2016 06:59
  • Trichinae parasites in wild game
    by redzed » Mon Mar 02, 2015 19:01
    6 Replies
    7508 Views
    Last post by redzedUser avatar
    Sat Sep 26, 2015 16:04
  • Using cheese cultures as in fermented sausages.
    by billy218 » Tue Apr 21, 2015 20:32
    1 Replies
    2828 Views
    Last post by Bob KUser avatar
    Tue Apr 21, 2015 22:17
  • Evan M. Brady Thesis Articles For Download
    by Devo » Mon Jan 26, 2015 14:30
    1 Replies
    3297 Views
    Last post by Bob KUser avatar
    Mon Jan 26, 2015 15:43
  • Trichinella in wild boars
    by Devo » Tue Nov 11, 2014 03:03
    19 Replies
    15176 Views
    Last post by redzedUser avatar
    Thu Dec 18, 2014 00:57
  • Yogourt as culture
    by weoochaun » Thu May 30, 2013 02:11
    83 Replies
    65389 Views
    Last post by Bob KUser avatar
    Sat Dec 06, 2014 23:30
  • Equalization under vacuum
    by Devo » Tue Nov 18, 2014 21:08
    18 Replies
    12233 Views
    Last post by ShuswapUser avatar
    Sat Nov 22, 2014 18:57
  • Factors that influence the color of meat
    by Shuswap » Tue Nov 18, 2014 16:07
    4 Replies
    4433 Views
    Last post by ShuswapUser avatar
    Wed Nov 19, 2014 05:50
  • Bactoferm 600
    by crustyo44 » Mon Nov 10, 2014 08:10
    2 Replies
    3383 Views
    Last post by oneills
    Mon Nov 10, 2014 11:02
  • Spreadsheets/calculators to determine nitrite amount:WARNING
    by redzed » Wed Nov 05, 2014 05:44
    2 Replies
    3124 Views
    Last post by DiggingDogFarmUser avatar
    Wed Nov 05, 2014 06:43
  • Using a pig's stomach to case cured products?
    by redzed » Fri Dec 14, 2012 15:27
    2 Replies
    3853 Views
    Last post by Jutt123
    Tue Oct 28, 2014 18:17
  • Mould 600 available NOW in Australia.
    by crustyo44 » Fri Oct 17, 2014 09:15
    6 Replies
    4390 Views
    Last post by Janlab
    Tue Oct 21, 2014 13:02
  • That Time Of Year Again
    by Chuckwagon » Wed Jul 23, 2014 03:52
    7 Replies
    5160 Views
    Last post by cogboy
    Thu Jul 24, 2014 23:03
  • Our "Members' Recipes Index"
    by Chuckwagon » Fri Jun 20, 2014 08:14
    0 Replies
    3317 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 20, 2014 08:14
  • Backslopping frozen mould culture
    by redzed » Thu Jun 19, 2014 06:47
    4 Replies
    5031 Views
    Last post by redzedUser avatar
    Thu Jun 19, 2014 16:35
  • Bactoferm F1 culture
    by oneills » Sat Jun 14, 2014 15:57
    13 Replies
    9592 Views
    Last post by ursula
    Thu Jun 19, 2014 03:01
  • Bacon Cure Question
    by STICKSTRING » Tue May 13, 2014 23:55
    31 Replies
    17963 Views
    Last post by STICKSTRING
    Mon May 26, 2014 16:43
  • Something different
    by Gray Goat » Mon May 19, 2014 02:20
    17 Replies
    11002 Views
    Last post by ssorllih
    Fri May 23, 2014 15:11
  • Add a quarter-packet of culture? Whoooa!
    by Dave Zac » Sun Oct 23, 2011 19:19
    6 Replies
    5293 Views
    Last post by Igor Duńczyk
    Sat May 17, 2014 00:07
  • Minimum Cure time
    by Diced » Wed Apr 09, 2014 11:53
    2 Replies
    5519 Views
    Last post by ChuckwagonUser avatar
    Thu Apr 10, 2014 22:17
  • chr hansen Flc culture
    by canadianwildman » Sat Oct 15, 2011 19:20
    7 Replies
    12105 Views
    Last post by ABeck
    Mon Mar 17, 2014 16:42
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