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  1. theswede

    How to destroy possible nasty pathogens?

    How do you do to eradicate possible pathogens like E-coli and Salmonella from your batches?  This is the ways I found on a page. immersing in boiling water (15 seconds), then marinating (118.4F, 24h)seasoning (118.4F, 24 h), then immersing in a hot pickling brine (172.4F, 90 s)immersing in a...
  2. theswede

    Does anyone know how a professional meat dehydrator works?

    Hi, I'm new here and I've read a good deal of nice advices on the forum, thanks! I'm playing with the idea of making jerky on a larger scale. So about the oven, how does it heat? Is it with fans, or heat elements similar to a regular oven? Anyone got any first hand experience?
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