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Testing pH
Replies: 30
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Shuswap » Sun Jan 17, 2016 16:30
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Our Daily Brine has published a free e-book on how to measure pH in food and drink.
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No. Haven't had any reason to do that. I'm not worried about pH till the meat has been chilled and cut up. I only use pH to tweak the amount of sugar added then to monitor whether the pH is dropping at the rate it should be. This, in itself, tells me about all I need to know.
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Last post by Butterbean
Sat Feb 11, 2017 01:30
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Teaching sausage making classes?
Replies: 4
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Thewitt » Thu Sep 12, 2013 09:29
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I'm getting one or two requests a week lately to teach sausage making classes.
I have room in my commercial kitchen for 8 students, in the evening several nights a week when the kitchen is not being used.
I have two mincers and two stuffers appropriate for classroom use. I would not use the...
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Great input Jeff, thanks!
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Last post by Thewitt
Fri Sep 13, 2013 02:25
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Beginner Brining Question
Replies: 25
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Chuckwagon » Thu Mar 17, 2011 00:21
First post
Hi Ross,
You asked:
Is there a crossover point where the thickness of the meat section will absorb the brine from both sides well enough to make injecting unnecessary?
Spray pumping is preferred over brining a ham for many reasons. Brining a larger piece of piggy may actually require several...
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Sometime along the way I checked to see just how significant the delta temp was and it only amounts to a couple of degrees SAL. Half an hour more or less in the brine will over shadow the brine strength error caused by temperature. I have seen brine tables carried out to two decimal places. Far to...
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Last post by ssorllih
Mon Sep 02, 2013 23:08
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Soy Flour
Replies: 9
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Krakowska » Sun Aug 04, 2013 18:57
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Fellas, I use soy protein concentrate when I smoke kielbasa. Running low and am doing some research on the use of soy flour. I can get a 50 lb bag of this for under 60 bucks with shipping. Throughout my investigation I see that it is also advertised as a meat binder at some sites. A LOT cheaper if...
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Thank You Sir, Very Much appreciated. VERY informative :grin:
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Last post by Krakowska
Wed Aug 21, 2013 14:58
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How Salt Is Measured In Brine
Replies: 1
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Chuckwagon » Wed Jul 10, 2013 06:14
First post
How Salt Is Measured In Brine
If the salt in the sea could be removed and spread evenly over the Earth's land surface, it would form a layer more than 500 feet thick. Seawater averages 3.5% salt. When a cubic foot of seawater evaporates, it yields about 2.2 pounds of salt. In contrast, the fresh...
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Topic Split 071713@03:51 by CW~ See El Ducko/Brine in Hyde Park forum.
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Last post by Chuckwagon
Wed Jul 17, 2013 10:55
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Roasting spices?
Replies: 4
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Thewitt » Fri Jul 12, 2013 17:13
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Does anyone roast their whole spices before grinding and adding to sausages?
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I do too Ray. I like to crush any seed then toast it in a pan... careful not to burn it. Makes a world of difference - very much worth the trouble.
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Last post by Chuckwagon
Fri Jul 12, 2013 23:37
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Speaking Of Salt...
Replies: 3
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Chuckwagon » Tue Jul 02, 2013 07:37
First post
Speaking Of Salt...
Salt is just salt, right? So why do so many people get excited over the simple seasoning? Although most of us are concerned with its application inside the kitchen, in today`s world salt has more than 40,000 applications from manufacturing to medicine! The ancient Greeks traded...
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El DuckO, you wrote:
CW,
Please consider collecting these pearls of wisdom into a book(let), hopefully published by Stan's publisher. It would make an excellent companion to the Marianskis' series of publications. Even if not published, its availability as an on-line collection of articles would...
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Last post by Chuckwagon
Fri Jul 12, 2013 08:31
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Bovine Spongiform Encephalopathy
Replies: 9
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Chuckwagon » Wed Jul 10, 2013 06:06
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Bovine Spongiform Encephalopathy
Did anyone happen to notice that in the news last Monday there was another reported case of Bovine Spongiform Encephalopathy? Yup pards, this time it was in California. It was amazing to me that the second thing from the reporter`s mouth was, Officials state that...
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Ironically, sodium nitrite is being processed for use as a toxin in Texas and Australia in a effort to control the feral hog population. I don't believe that at this time it's legal to use sodium nitrite to poison wild hogs in the US, tho I doubt it won't take too long before it is. Tough way to...
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Last post by sawhorseray
Thu Jul 11, 2013 20:05
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Sausage Safety - Curing & Cooking
Replies: 4
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Chuckwagon » Wed Jul 10, 2013 07:18
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Rytek Kutas said the first rule of sausage making is, If it can't be cured... it can't be smoked! Casing the sausage cuts off oxygen. Anaerobic bacteria do not require oxygen and certain pathogenic bacteria in sausage being smoked certainly present a risk. Meat covered with plastic wrap for...
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Ross ol' buddy, Sodium nitrite is an antioxidant. Oxidation takes place when a chemical reaction transfers electrons of hydrogen from a substance to an oxidizing agent . This process may produce free radicals and may start a chain reaction. When this occurs in a cell, it can cause damage or even...
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Last post by Chuckwagon
Wed Jul 10, 2013 18:15
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Testing pH Using Litmus Paper
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Chuckwagon » Wed Jul 10, 2013 06:59
Testing pH Using Litmus Paper
U.S. Government FSIS meat inspectors and professional commercial sausage makers use battery powered devices for measuring the acidity (pH) in meat as well as Water Activity (Aw) during dehydration. The PawKit (for testing Aw) is a quality-made product by Decagon...
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Last post by Chuckwagon
Wed Jul 10, 2013 06:59
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Woods Used For Smoking
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Chuckwagon » Wed Jul 10, 2013 05:33
Woods Used For Smoking
Acacia is similar to mesquite but not as strong. Acacia should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Alder is the traditional choice for smoking Salmon.
Almond is similar to pecan and...
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Last post by Chuckwagon
Wed Jul 10, 2013 05:33
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Brining And Brine Curing
Replies: 1
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Chuckwagon » Tue Jul 09, 2013 09:26
First post
Brining And Brine Curing
Immersed And Pumped Products
A BRINING solution is simply water with a specific amount of salt added to it to change the protein structure of meat. There is no standard strength, but some recommendations are made. Poultry brines seem to work best at about 20 degrees...
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Thanks for posting! There is some great information there!
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Last post by Blackriver
Tue Jul 09, 2013 20:09
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No Nitrate Added "Natural" Cure?
Replies: 15
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Blackriver » Tue Mar 19, 2013 01:45
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I saw this cure on Butcher and Packer. What do you guys think of this stuff?
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Topic Split by CW 070613 @ 1529 See Meat With Genetically Modified Organisms (GMO) in Technology Basis forum at this link:
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Last post by Chuckwagon
Fri Jul 05, 2013 23:00
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Brine strength changes
Replies: 39
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ssorllih » Sat Jun 29, 2013 17:39
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A concept that i have be struggling with for some time has been the question of qualitatively determining the amount of salt absorbed by a piece of meat in a brine. I think that I have had an epiphany today.
When we weigh ingredients for sausage we use metric system but when we mix a brine we use...
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They are messy.
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Last post by ssorllih
Fri Jul 05, 2013 22:48
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Meat With Genetically Modified Organisms (GMO)
Replies: 5
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ssorllih » Fri Jul 05, 2013 14:21
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:cool: My chicken sausage contains no GMO or hormone feed beef. :cool: :lol:
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feral hogs = free range? Is it legal to bait wild pigs and ambush them?
Here you can through out as much bait as you can afford to.
We once had a slight problem with a combine. There wasn't enough corn in it or the field to fill another wagon so a lot of it got spilt on the ground . We probably...
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Last post by Butterbean
Fri Jul 05, 2013 22:29
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Dairy-free Bockwurst.
Replies: 3
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RLH3 » Thu Jun 27, 2013 22:44
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I have been making various kinds of sausage for about six months now, (sweet and hot Italian, Hot-smoked polish, bulk and stuffed breakfast, all received rave reviews BTW) and this morning my wife asked me to make some Bockwurst.
So, being the good little geek that I am, I headed for the computer...
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Thanks for the idea. I will try almond milk, as I believe it has a similar fat content to whole milk. I will try to remember to report back.
Hi,
I bet your sons are dinking a dairy substitute such a soymilk. Use that instead of the 100 ml of whole milk. Soy protein concentrate is use...
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Last post by RLH3
Fri Jun 28, 2013 08:05
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Fun and Games with a data logger
Replies: 10
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markjass » Mon Jun 24, 2013 13:31
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While waiting for a few odds and sods to put my curing chambe together I decided to have a bit of fun.
Having a bit of fun. I have been given a temperature and humidity data logger.
Aim: Is to find out if I can use an aquarium heater in a water and salt bath as a method of creating a humidifier...
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I think that I will need to install a fan in my chamber. I found this quote online On the other hand,relative humidity(which is different from absolute humidity)decreases with a rise in temperature.Because,the relative humidity depends not only upon the amount of water vapour actually present but...
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Last post by el Ducko
Thu Jun 27, 2013 15:08
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Garlic - Fresh vs Powdered or
Replies: 10
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Thewitt » Thu May 16, 2013 05:52
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I just finished reading Home Production of Quality Meats and Sausages by Stanley Marianski. Good book with lots of interesting information, though it feels in sections like it was written as separate books and merged.
Anyway, Mr Marianski says several times that fresh garlic is not a good idea,...
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I'll second Jan's suggestion on the use of fresh garlic. I started using their method with our Csabaii during Project B, and it gave superior results- - a good, clean, reproducible garlic taste without worries about contamination.
After making heaps of Hungarian Csabai sausage with lots of...
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Last post by redzed
Wed Jun 12, 2013 04:48
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Yellow mustard
Replies: 11
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ciechowy » Thu Jun 06, 2013 09:38
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I gone through the BBQ section on this forum and saw that many interesting recipes require Yellow Mustard. Such kind of mustard is not available in Poland. I assume that Yellow Mustard may be substituted by another one. Would someone be so kind to describe the taste of Yellow Mustard ? Is it finely...
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Yup! That's exactly what happened.
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Last post by ssorllih
Sun Jun 09, 2013 13:46
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Pushing the sausage out of the stuffing tube
Replies: 7
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Thewitt » Tue May 21, 2013 14:02
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I have been using a grinder to stuff, and though I'll buy a dedicated stuffer soon, I suspect they have the same problem.
When I finish emptying the grinder, the stuffing tube still has several sausages worth of filling inside.
I have been removing the tube and pushing the meat out manually with...
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I take my cleaning brush, wrap the bristles in saran wrap and then push the meat out the nozzle of my stuffer into a small piece of casing, any meat in the bottom of the stuffer gets stuffed into the nozzle and also pushed into the casing. :lol:
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Last post by Big Guy
Wed May 22, 2013 23:40
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Binding duck fat into beef sausage with powdered milk
Replies: 10
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Thewitt » Sat May 18, 2013 06:45
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Has anyone done any work to quantify binding duck fat into beef sausage using powdered milk?
I'm trying some formulations this weekend and looking for guidance.
Thanks.
-t
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Sounds great Jan. I will be using sheep casings. I'm off to China for a month, but when I get back this is my top priority.
-t
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Last post by Thewitt
Sun May 19, 2013 05:58
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Refrigerator Shelf Life
Replies: 9
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Butterbean » Wed May 15, 2013 02:25
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I gave some smoked summer sausage to a friend of mine back at Christmas. I guess with all the foods everyone gets during the holidays he forgot about it and left it in the fridge for four months after which time he ate it and complimented me on the sausage. I told him I wasn't sure if he should...
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I freeze them too but I can't control what others do with them once they get them. Personally, I don't think I would have eaten the summer sausage but he did and he said it was fine.
How would you go about pasteurizing a sausage that is vac packed? Steep in water? What would this do the quality...
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Last post by Butterbean
Fri May 17, 2013 03:00
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No Mace in Penang, however Nutmeg trees grow wild here!
Replies: 6
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Thewitt » Wed May 15, 2013 08:27
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This is just a rant from a frustrated spice shopper - in the spice capital of the world!
We grow Nutmeg in Penang. Lots of it. Harvesting Nutmeg it is a tradition that goes back centuries.
We have Nutmeg farms here, and you can buy candied nutmeg, nutmeg jams, visit the Spice Garden and see how...
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Cokmar in Malay - pronounced chokmar - used to be used in a long, stringy form on the top of one of the famous Penang desserts, ice kacang. My favorite stall in Georgetown tells me they stopped using it several years ago when they could no longer get it at the wet market.
We used to be able to get...
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Last post by Thewitt
Wed May 15, 2013 17:07
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Avoiding too much salt from brining a piece.
Replies: 11
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ssorllih » Mon May 06, 2013 01:08
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Draft of project outline for salt/cure uptake in brined pork meats.
Make a brine of the desired strength with a volume equal to one half of the weight of the meat .
Example: 1 cup of brine for one pound of meat
The target salt absorption is 2% of the weight of the meat.
Monitor the brine strength...
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Then I take it that you have posted all that you know about equilibrum brines.
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Last post by ssorllih
Tue May 07, 2013 18:03
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Food Safety, Sausage-making and Hygiene
Replies: 18
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NorCal Kid » Fri Apr 12, 2013 04:13
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I try and stay up on the latest and greatest with regard to proper procedures for commercial kitchens with regards to cleanliness and food safety. I try and mirror some of the more applicable procedures when it come to food prep in my own home. This is of particular concern when the food being...
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Might I recommend never eating out in a restaurant ever again? Just sayin' you only assume how your food is being handled but even at the finest restaurants the best tool available for many jobs is your hand.
I can't control how food is handled by others nor how everybody decides to prepare food...
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Last post by NorCal Kid
Sat Apr 13, 2013 02:45
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Question or two about nitrites/nitrates
Replies: 9
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venitus » Thu Mar 21, 2013 23:21
First post
Hi everybody, I am Marko and I am new to sausage making.
In a close future I intend to make slow fermented sausages. I wanna have enough tehnical knowledge so that I could, without worries, create my own recipes.
So I really hope that somebody would be kind enough to spend a few minutes answering...
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Those are the maximum allowable amounts. It is up to you how much you will add. For example, if you add 2% (20 g) peklosol to 1 kg of meat you will get 120 ppm of sodium nitrite. Adding 3% (30 g) will give you 180 ppm.
To get 625 ppm in 1 kg of meat using peklosol you will need to add 104 g (10%)...
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Last post by Baconologist
Mon Mar 25, 2013 21:24
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What do you log while dry curing meats?
Replies: 7
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dpeart » Sun Mar 24, 2013 23:34
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I'm just getting started in dry curing meat, have read a few books and read the website here, but just getting my cure chamber up and running. While I'm waiting for a fridge in my price range (free) to come around I was trying to make a list of the things I would want to keep track of when curing...
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You might want to split your times into two columns. One for fermentation and another for drying which would apply to ground salami-type products and if you're just drying, for instance whole muscles you'd go straight into the drying phase.
As part of the recipe you might want to track what...
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Last post by JerBear
Mon Mar 25, 2013 19:46
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FOOD POISONING Incident
Replies: 3
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ssorllih » Sat Mar 23, 2013 16:51
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I have a friend (yeah ! I know that's hard to believe) whose 9 year old son was sickened by food poisoning derived from a boiled egg that he ate a reinactment gathering a couple of weeks ago. With considerable medical care and some antibiotics he is recovering.
I am wondering if when peeled boiled...
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alcohol might kill the majority of pathogens but wouldn't destroy any residual toxins. Alcohol and acid are just band-aids, it's better to keep them safe during the cooking, handling before serving and hold on ice when out. Personally I don't eat eggs at picnics, just too dicey. Also, the mayo is a...
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Last post by JerBear
Sun Mar 24, 2013 23:18
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Dry cures and exudate
Replies: 5
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ssorllih » Mon Mar 18, 2013 18:19
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I started this little piece of bacon on Thursday evening March 14 with a dry cure 2% salt .25% cure#1 and a tablespoonful of molassas. That mixture makes a thick paste. I turn the package every day and this is the accumulation of exudate today. By Thursday or Friday I expect it to all be...
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I slid that butt from the cryovac and it was 18 inches long.
Wow, Ross! I once had a girlfriend with one of those 18 inch butts! Amazing! :lol:
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Last post by Chuckwagon
Wed Mar 20, 2013 20:42
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Is our sausage better than the butcher's
Replies: 2
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Blackriver » Fri Mar 15, 2013 15:14
First post
Ok I tried some summer sausage and Landjäger a local butcher shop made. The homemade stuff I make from recipes on this forum is better. Why is that? The butcher goes through the same process we do. Also when they make summer sausage how do they get their tang? Are they using starter cultures or are...
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Tender Loving Care. IMHO, smaller batches get more attention and care that commercial processors can give.
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Last post by nuynai
Sat Mar 16, 2013 17:15
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Celery Powder
Replies: 13
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story28 » Thu Mar 14, 2013 01:23
First post
Hey there. Who has used celery powder or cherry powder as a replacement for Instacure? What have your experiences been?
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From what I have read (wish I saved the link) the celery stuff isn't considered nitrates since it is not considered a curing salt in the US. I would think that this is a Catch 22 in Canada since the reason you use refined curing salts is for the purpose of controlling the amount of nitrates but...
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Last post by Butterbean
Sat Mar 16, 2013 04:23
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Pink Sure Cure
Replies: 12
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Doug » Sun Mar 10, 2013 18:05
First post
Hello All,
I am getting ready to make a pile of bacon and searched the suppliers for a 5 lb. container of Cure #1.
I found that Butcher Packer sells ir for $7.45/5 lb. tub. But it contains Silico Aluminate 2% as an anti-caking agent.
Does Instacure contain this?
Anything we should know about...
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Dihydrogen Monoxide (AKA Dihydrogen Oxide, Hydrogen Hydroxide, Hydronium Hydroxide, or simply Hydric acid.) is the scary one, it's potentially VERY troublesome and it's almost everywhere! :shock:
I often lose sleep over it!
:wink:
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Last post by Baconologist
Wed Mar 13, 2013 05:54
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Beef round question
Replies: 7
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Blackriver » Tue Aug 21, 2012 15:15
First post
I purchased some beef rounds from butcher and packer back in December. They have been in the fridge since then. I want to make ring bologna and their instructions say to soak the casings in lukewarm water before stuffing. I have read that warm water in a no no. If it is what is the correct method...
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Oopsie! I had a senior moment. I was referring to beef bungs and not beef rounds.
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Last post by redzed
Sat Mar 02, 2013 20:53
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Hog going to butcher - what cuts to get
Replies: 8
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atcNick » Mon Feb 04, 2013 18:45
First post
I've got a hog going to the butcher today. I've never done this before so I dont know what all cuts are available.
Im thinking:
2 sides of bacon
2 whole hams (or cut in two)
2 racks of spare ribs
1 rack of baby backs
pork loin attached to the ribs, so I can have the option to cut into chops or...
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They work well in sausage.
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- 6389 Views
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Last post by ssorllih
Wed Feb 06, 2013 03:37
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Gathering your own juniper berries.
Replies: 8
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redzed » Thu Jul 05, 2012 22:50
First post
Many sausage recipes include juniper berries in the ingredients. Do any of you gather your own berries for this purpose? Can anyone suggest the suitable varieties, especially those found in the Pacific Northwest? When is the best time to harvest them?
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Bite into one and determine how you like it. I gather juniper berries from the ornamental junipers in my neighborhood.
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Last post by ssorllih
Wed Jan 09, 2013 15:25
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Two pieces of cheddar
Replies: 6
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ssorllih » Mon Jan 07, 2013 02:22
First post
One year ago I smoked two pounds of cheddar cheese. I cut the brick into several more or less equal sizes and smoked them on the same shelf in my smoker for a time and then wrapped time in new clean plastic wrap. This is a picture of two of the pieces wrapped equally and stored on the same shelf in...
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Urusla, Un fortunately this was commercial cheese. My sister keeps a goat herd and makes cheese but not I.
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Last post by ssorllih
Wed Jan 09, 2013 01:30
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terms in meat processing
Replies: 18
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ssorllih » Wed Dec 26, 2012 19:19
First post
It seems to me that there can be some confusion about the terms used when we smoke meat. Someone please correct me if I am in error here.
1.Cold smoking is a long process that results in substantial drying.
2. Hot smoking is a shorter process that results in a product that is precooked to about...
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Jan I shall try it both ways and see if I can tell a difference. completely fresh it seems to come out pretty good.
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Last post by ssorllih
Tue Jan 01, 2013 04:58
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Encapsulated Citric Acid
Replies: 2
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crustyo44 » Sat Dec 29, 2012 05:16
First post
Hi,
Are there any members that have used ECA in semi dried sausages or in any other application to get the tang in sausages without culures?
What I can't seem to understand is that ECA get released in the sausages over 135 F, so where does the semi-dried sausage fit in.
I always thought that they...
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This is what sausagemaker.com said about their product
Encapsulated Citric Acid imparts a tangy / sourly flavor to semi-dry cured sausages. The citric acid is encapsulated in a food safe ingredient which disintegrates at 150° F (smoking temperatures), so this product is intended only for usage in...
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Last post by Devo
Sat Dec 29, 2012 16:26
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Safe Thawing Practices
Replies: 8
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Smokin Don » Fri Dec 14, 2012 04:28
First post
I am new here and not knowledgable much on sausage making. My butcher makes 6 or more types of fresh brats. He always has plenty frozen, vacuum sealed in four packs. I thaw them in hot water for 20 to 30 minutes before cooking, the color looks good to me. If I can get him to tell me what he adds...
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Don, you wrote:
I hope I didn't come across too wise,
Not at all pal. We enjoy reading your comments and suggestions. Hey... you're part of the gang now! Just keep them coming. May I ask a question? With as much smoking as you do, why did it take you so long to get into sausage making? Or are...
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- 5648 Views
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Last post by Chuckwagon
Sun Dec 16, 2012 10:22
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Mulefoot hogs
Replies: 13
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circlecross » Tue Nov 27, 2012 23:04
First post
For those of us who have the land and facilities to raise our own sausage not the hoof , this was a favorite breed of the American pioneers.
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You got to come to Australia to become a farmer.
The parasites in power, federal and state, are determined to bankrupt you.
No wonder everybody is trying to leave the land.
The outlook for cockies here is rather grim.
Jan.
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- 8381 Views
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Last post by crustyo44
Thu Nov 29, 2012 05:25
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de-boning a pork butt
Replies: 10
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orf » Wed Nov 14, 2012 17:00
First post
Just thought I'd ask if someone had some pic's or tip's of removing the bone from a butt? with its odd shape I thought some might find it hard to do. I just follow around the bone with the tip of my knife till I remove it but I'm sure someone here is an old pro at it and would like to share their...
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If you separate the butt into two pieces along the natural seam, it partially exposes the blade bone making deboning much easier. It also exposes connective tissue for removal, if that's your thing.
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- 7126 Views
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Last post by Baconologist
Sun Nov 18, 2012 22:05
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Why does garlic sometimes change color?
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Baconologist » Sun Nov 18, 2012 18:25
Why does garlic sometimes take on a blueish, greenish or grayish hue?
Two recent reports from the House Foods Corporation in Japan detail exactly how the garlic and garlic-onion pigments develop. Their creators are the same handful of sulfur compounds and enzymes that give the allium family its...
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- 3461 Views
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Last post by Baconologist
Sun Nov 18, 2012 18:25
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thawing meat safely
Replies: 2
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orf » Wed Nov 14, 2012 13:34
First post
I need to thaw 50# of butts by saturday morning,I don't have room in fridge so I have them in a cooler on the porch,temps are low out side is this safe?thanks orf...
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I read up on it on the home site and answered my own ?'s.thanks for the reply.orf...
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- 2623 Views
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Last post by orf
Thu Nov 15, 2012 13:57
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Larding meat
Replies: 6
by
ssorllih » Fri Aug 10, 2012 02:24
First post
I have on occession seen larding needles which are really long skinny tubes like hypodermic needles with a cutting tip and a rod for pushing the fat out. The technique as I understand it calls for loading the needle with raw pork fat and the depositing this same fat into lean meat to creat an...
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Huck,
With larding needles you only get the fat melting in the meat which is great, with injectors you can inject any liquid flavour you like.
Liquidised garlic combined with powdered spices and oil injected certainly improves certain cuts of meat.
Regards,
Jan.
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Last post by crustyo44
Sun Oct 28, 2012 21:05
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Two Excel Spread Sheets That Will Help
Replies: 12
by
Devo » Sat Sep 15, 2012 04:01
First post
A friend of mine made these spread sheets and I find them very useful.
Here is a base excel spread sheet that will recalculate your spices for different batch sizes.
It will allow you to change sausage batch sizes and all the spices are recalculated for you, including the cure weights.
Just down...
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Spamming post deleted by CW - 10.09.12 - Material promoting commercial sales will be deleted.
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Last post by Chuckwagon
Tue Oct 09, 2012 07:56
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How long is cure good for?
Replies: 12
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Blackriver » Fri Feb 24, 2012 19:17
First post
I bought a large jug of insta cure #1 in 2008. I was wondering how long the cure is good for? Does cure ever go bad?
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Yes they are both the same and since most of it is salt, store it in a dry place so that it does not harden.
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Last post by redzed
Tue Sep 25, 2012 01:38
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Almost unnecessary knowledge
Replies: 9
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ssorllih » Tue Sep 18, 2012 18:05
First post
I am putting together some polish sausage and am out of fresh garlic so I resorted to garlic powder. The bottle tells me that 1/8 teaspoon equals one clove. I weighed the 1/8 th teaspoon and came up with .45 grams. A little more or less garlic is not something to start a fight over. I tend to use...
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Thanks Bob. I will try it in the next batch.
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Last post by ssorllih
Wed Sep 19, 2012 18:59
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Wrinkled Casings (Why Cold Water?)
Replies: 16
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Chuckwagon » Thu Sep 08, 2011 08:00
First post
Hi folks! One of our members has written a question by email. I'm forwarding it to this part of the forum. Anybody out there want to help him with this question?
Our fellow sausage maker writes:
I have been doing my readings and I am seeing all of these techniques for cold showering sausages....
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Salamis will always have wrinkles in/on them at some point of drying as it is a natural course of evolution. Salami should always be stuffed tight thus preventing air pockets as far as I know using GDL and such will give the smooth surface that some so long for the only problem is in my book one...
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Last post by Baconologist
Wed Sep 19, 2012 04:13
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Art words and jargon
Replies: 1
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ssorllih » Tue Sep 18, 2012 02:29
First post
In our modern usage of language we can have a tendency to be rather casual in our attention to precise use of words and symbols.
Temperature is the first on my list. We are an international forum and some of us use the celsius scale and some use the Fahrenheit scale. So when we post we ought to be...
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Hear, here!
Well said Ross!
I had a lot of trouble thinking in terms of Fahrenheit and pounds and ounces. I was lucky enough to find electronic scales which deal in both and a good calculator.
The brain was getting quite a workout!
Ursula
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Last post by ursula
Tue Sep 18, 2012 03:20
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Nutritional value of foods.
Replies: 6
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ssorllih » Sun Sep 16, 2012 02:53
First post
Today I saw an absurd statement concerning the protein content of fresh vegetables and went hunting an authoritative source be fore I responded. This is the web site that I found:
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I really do wish that the nutrition information on food company labels was much more accurate and reliable, it would make life so much easier! :???:
Here's an article and report that highlight just some of the problems.....
The biggest issue I have with food labels is with the listing of...
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Last post by Baconologist
Sun Sep 16, 2012 15:52
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Other than fillers or moisture containment, what are these
Replies: 3
by
Rick » Fri Sep 14, 2012 23:34
First post
Various ingredients that are used in sausage making:
Hydrolyzed Vegetable Protein
Amesphos
Acid, Ascorbic, Citric, Lactic
Corn Syrup Solids
Soy protein concentrate
non-fat dry milk powder
whey
gums
Non-Fat High-Heat Dry Milk Powder
Special Meat Binder
Hello All,
I've been wanting to make some...
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I guess my next logical question, being that we don't use these binders/fillers on a regular basis, is what has anyone found to be a shelf life for these products? I know that I have some of these items in air tight containers down on my canning shelf which look and taste fine, and they've been...
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Last post by Rick
Sat Sep 15, 2012 16:23
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