by "Tom Biasi" <tombiasi***@[EMAIL PROTECTED]
>
Jul 2, 2008 at 03:28 PM
"John Reilly" <strbeam@[EMAIL PROTECTED]
> wrote in message
news:0ebf5dee-c04e-4478-afe1-88ad83159130@[EMAIL PROTECTED]
Jul 1, 5:52 pm, "Tom Biasi" <tombiasi...@[EMAIL PROTECTED]
> wrote:
I'm not sure what the bacteria would be eating with 75% saltpetre
though. When I make corned beef and other preserved meats, the small
amount of saltpetre is added to reduce this bacterium. Whether it's
effective is another story, I guess.
John
Yes John,
I was thinking more about the wadding harboring bacteria that came alive
when warmed up.
Tom
