Microbiology of meat and products

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  • Destroying Trichinae (USDA Rules)
    by Chuckwagon » Sun May 09, 2010 02:18
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    Last post by ChuckwagonUser avatar
    Fri May 30, 2014 14:56
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  • Question about Semi-Dry Landjager - Marianski Book
    by checkerfred » Wed Mar 28, 2012 19:04
    17 Replies
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    Last post by IdaKraut
    Fri Feb 14, 2014 15:30
  • The initial effect of salt
    by ssorllih » Thu Oct 18, 2012 19:28
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    Last post by arda
    Fri Jan 31, 2014 09:31
  • Salt, Time or quantity?
    by ped » Fri Apr 26, 2013 19:28
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    Last post by ssorllih
    Sun Dec 01, 2013 03:10
  • Food safety again
    by ssorllih » Mon Apr 29, 2013 22:31
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    Fri Nov 29, 2013 01:57
  • when to add meat cultures
    by ursula » Tue May 07, 2013 01:00
    27 Replies
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    Last post by Igor Duńczyk
    Mon Sep 16, 2013 11:56
  • Starter culture. Biobak Ultra Plus For Raw Salami
    by markjass » Thu Jun 27, 2013 13:43
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    Last post by Igor Duńczyk
    Sat Aug 17, 2013 00:59
  • Ferment sausage in a bowl, not casing?
    by bkshafer » Sat Jul 06, 2013 19:34
    4 Replies
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    Last post by ChuckwagonUser avatar
    Fri Jul 12, 2013 01:39
  • Frezing meat?
    by weoochaun » Wed May 29, 2013 19:36
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    Last post by sawhorserayUser avatar
    Thu May 30, 2013 07:39
  • Cures
    by Alfie.M » Tue Apr 23, 2013 06:54
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    Last post by BaconologistUser avatar
    Thu Apr 25, 2013 18:04
  • Cure Calculations Questions
    by jbk101 » Fri Feb 15, 2013 22:53
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    Last post by BaconologistUser avatar
    Sat Feb 16, 2013 05:04
  • Cold Smoking in the cold
    by workingpoor » Sun Dec 23, 2012 16:20
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    Last post by crustyo44
    Sun Dec 23, 2012 19:37
  • Parasites and smoked fish
    by ssorllih » Thu Dec 20, 2012 02:05
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    Last post by ssorllih
    Thu Dec 20, 2012 17:33
  • The Color of Fresh Meat: The Basics
    by Baconologist » Sun Nov 18, 2012 18:02
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    Sun Nov 18, 2012 18:02
  • Does salt kill trichinae?
    by atcNick » Sat Oct 06, 2012 13:49
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    Last post by BaconologistUser avatar
    Tue Oct 09, 2012 00:14
  • lactic acid starter cultures that are equivalent to Fermento
    by Rick » Sat Sep 22, 2012 00:43
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    Thu Sep 27, 2012 03:33
  • Prague powder
    by ssorllih » Tue Sep 11, 2012 02:20
    4 Replies
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    Last post by ssorllih
    Tue Sep 11, 2012 04:36
  • Regrinding fermented sausage for the bacteria
    by workingpoor » Fri Jul 27, 2012 22:06
    6 Replies
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    Last post by IdaKraut
    Tue Jul 31, 2012 17:16
  • coloration of dry-cured salami
    by charcutebrew » Sun Mar 25, 2012 23:27
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    Last post by ChuckwagonUser avatar
    Wed Apr 11, 2012 04:30
  • Chicken Wangs
    by Devo » Mon Mar 19, 2012 22:35
    25 Replies
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    Last post by ChuckwagonUser avatar
    Tue Apr 10, 2012 04:54
  • The conflicting life of animal fat
    by story28 » Thu Oct 06, 2011 23:29
    12 Replies
    6246 Views
    Last post by story28
    Mon Mar 19, 2012 05:24
  • Clostridium Botulinum in garlic oil
    by snagman » Sat Mar 03, 2012 10:01
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    Last post by Oxide
    Sat Mar 03, 2012 18:15
  • Heritage Breeds
    by story28 » Wed May 04, 2011 03:36
    33 Replies
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    Last post by Finley52
    Fri Dec 09, 2011 05:49
  • Curing meat for sausage
    by ssorllih » Fri Oct 21, 2011 01:03
    16 Replies
    9830 Views
    Last post by ssorllih
    Thu Oct 27, 2011 15:19
  • Question about temperature during drying
    by toolhawk1 » Thu Aug 25, 2011 22:39
    4 Replies
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    Last post by toolhawk1
    Tue Aug 30, 2011 03:14
  • LHP CULTURE
    by toolhawk1 » Wed Aug 24, 2011 16:39
    5 Replies
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    Last post by ChuckwagonUser avatar
    Thu Aug 25, 2011 03:22
  • Pale, Soft, and Exudative
    by story28 » Tue Aug 23, 2011 03:07
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    Last post by story28
    Wed Aug 24, 2011 13:49
  • Goat milk powder?
    by vagreys » Sat Aug 13, 2011 06:06
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    Last post by vagreys
    Sun Aug 14, 2011 04:38
  • But Grandpa Didn't Use Nitrates And Cultures...
    by Rand » Thu Jul 07, 2011 22:41
    20 Replies
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    Last post by ssorllih
    Mon Jul 11, 2011 14:01
  • Charring
    by story28 » Mon Jun 20, 2011 21:58
    3 Replies
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    Last post by story28
    Thu Jun 23, 2011 01:36
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