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Making Bacon
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<blockquote data-quote="Jogeephus" data-source="post: 714927" data-attributes="member: 4362"><p>Wewild I think you have this confused with pseudomonas bacteria cause this is not correct. Botulism LOVES anaerobic conditions for it is in these anearobic conditions that it produces the lethal spores. Botulism can grow in temps ranging from 40 - 140 F so simply chilling the meat is not enough. The best method to prevent botulism in bacon is to use nitrates or nitrites otherwise boiling the meat for 10 minutes is the only other way. Botulism is rare but you rarely get second chance with it so I'd be careful curing stuff without the nitrates/ites. </p><p></p><p>Here is some info. Read the introduction.</p><p></p><p><a href="http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=43" target="_blank">http://www.eurosurveillance.org/ViewArt ... ticleId=43</a></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 714927, member: 4362"] Wewild I think you have this confused with pseudomonas bacteria cause this is not correct. Botulism LOVES anaerobic conditions for it is in these anearobic conditions that it produces the lethal spores. Botulism can grow in temps ranging from 40 - 140 F so simply chilling the meat is not enough. The best method to prevent botulism in bacon is to use nitrates or nitrites otherwise boiling the meat for 10 minutes is the only other way. Botulism is rare but you rarely get second chance with it so I'd be careful curing stuff without the nitrates/ites. Here is some info. Read the introduction. [url=http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=43]http://www.eurosurveillance.org/ViewArt ... ticleId=43[/url] [/QUOTE]
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