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Non-Cattle Specific Topics
Recipes & Cooking
Making Bacon
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<blockquote data-quote="Wewild" data-source="post: 714972" data-attributes="member: 671"><p>Thanks Jo. I appreciate the concern and have the same. Help me though I thought an anearobic condition is "the absence of oxygen, preventing normal life for organisms that depend on oxygen". The frig has been at 37 degrees this whole time so any presence of bot hasn't been able to grow since the animal was processed. I used a recipe from </p><p></p><p><a href="http://www.legourmet.tv/cooking/homemadebacon.html" target="_blank">http://www.legourmet.tv/cooking/homemadebacon.html</a></p><p></p><p> minus the molasses but who knows if he is still alive.</p><p></p><p>I am now thinking about scraping the batch. How could it be safely tested?</p></blockquote><p></p>
[QUOTE="Wewild, post: 714972, member: 671"] Thanks Jo. I appreciate the concern and have the same. Help me though I thought an anearobic condition is "the absence of oxygen, preventing normal life for organisms that depend on oxygen". The frig has been at 37 degrees this whole time so any presence of bot hasn't been able to grow since the animal was processed. I used a recipe from [url=http://www.legourmet.tv/cooking/homemadebacon.html]http://www.legourmet.tv/cooking/homemadebacon.html[/url] minus the molasses but who knows if he is still alive. I am now thinking about scraping the batch. How could it be safely tested? [/QUOTE]
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