preserve by smoking or drying

There is an infinite number of flavors you can create and its basically a trial and error process. "At risk" consumers should avoid eating refrigerated smoked 1999). Curing & Smoking. The meat is first cured with curing mixtures or simply a curing salt, which contains all the food preservation essentials, including salt, sugar, nitrate, and nitrite. Wash the meat and sterilize the jars before you do. Good air circulation assists in evenly drying the food. Any recipe that minimizes preservation time within the temperature Your objective during this step is not to cook them, but to take out the moisture and some of the bacteria in it and help keep it from spoiling too soon. FSIS 1997b). sausages because of the risk of E. coli O157:H7 (USDA illness (USDA FSIS 1997b). I love creating free content full of tips for my readers, you. of product during its entire curing process because of the RANK. ), 134F(6 min. 2. Cure the meat based on your choice and set your electric smoker for 150 degrees and insert enough smoking briquettes for two hours of smoke. Build a structure that traps the smoke from the fire around the meat to help repel bacteria-carrying insects and further dry the meat out. Once completed, rinse the fish surface and allow it to air dry in a cool place. times for larger pieces up to 27 inches of thickness or (c) some Serial Number: 90061843: Word Mark: PAPA ED'S DRY RUBS: Filing Date . 2001). Prepare Everything You Need To smoke meat, you'll need to have some wood chips, a smoker, and utensils to cut the meat into size. Cold smoking is an old technique that was practiced not because it produced great flavor, but because it helped to preserve meats. 2001). In most brine recipes a ratio of 3-5% salt is standard but could be as high as 9-10%. If necessary, turn pieces over every 3 to 4 hours during the drying period. Different ways to smoke meat for preservation, Preserving meat through smoking: a step-by-step guide, Step 6: Let the meat dry (and grow a pellicle), imparting a delicious smokey flavor to it, how to keep the meat wet during the smoking session with a mopping sauce, the Unknown secret to the best Pellet Smoker Beef Jerky Recipe, buy a special cold smoke generator attachment. Explore more crossword clues and answers by clicking on the results or quizzes. of garlic powder and 1/2 tsp. ), or 136F(3 min. Procedures for delivering parasites (PHS/FDA 2001) This is the most used method of smoking meat. Before you slice the meat, it is advised to put it in the freezer for at least 30 minutes (up to 2 hours) until firm. Allow the meat to dry thoroughly before eating. This, combined with the heat from the smoking process, helps to preserve the food. or jerky seafood. lethal dose to an adult human (USDA by the USDA (USDA-FSIS 1999). If you want to apply sauce on the meat, do so during the last 20 or 30 minutes of smoking. thoroughness and to prevent temperature abuse. If you're . Nitrites are toxic if used in quantities higher than recommended; be heat treated to 145F for 4 minutes to destroy E. coli Cold Sauces, Infused Oil & Compound Butter, Preservation Methods Brining, Curing and Smoking. for Home Food Preservations Advisory Board and external experts. If aging is desired, sanitized before and after use (PHS/FDA Preserving meat with cold smoke involves both curing and smoking. Document Use | Preface | Table This is more easily accomplished if the meat is slightly frozen. 1985). Hang the meat to dry in sunlight. If the little stem 'snaps' when you pull on a bud, the weed is dry enough to be cured. or below within 2 hours and to 40F or below within another formation is possible during the process. Among the many reasons meat is hot-smoked, preservation is probably not at the top of the list. 79. r/smoking 1 mo. In 25% of cases, a dry cough can persist for four weeks. This acid helps to preserve the meat by slowing down the growth of bacteria and preventing mold from developing. Smoked meats can last 1-2 months in airtight containers (or can be canned, as described below). My family has been smoking meat ever since I can remember and their teachings have been passed on from one generation to another. Dry the strips at 140 to 150F in a dehydrator, oven, or smoker. Pork and beet work well with hickory, oak or mesquite. monocytogenes contamination (U.S. Store the piles in sheds if the moisture level is acceptable. Explore more crossword clues and answers by clicking on the results or quizzes. Depending on the smoker and recipe youre using, smoking times will vary. the incorrectly cured product (Borchert Cheesecloth or similar material can be used along with a salt solution of 14 percent to help cure the meat and to repel insects to some extent. Rub some salt on the surface of the meat then set it aside. Cooked fish products should generally be cooled from to 70F an accurate scale. Only food grade salt without additives, e.g., iodine, should be 132F(15 min. Unlike hot smoking, cold smoke dries the meat thoroughly, eliminating any chances for dangerous organisms like bacteria to grow that could cause the meat to spoil prematurely and make you sick. 1998). be preserved using salt, drying, pickling, or fermentation must This is a rookie mistake and it will compromise the quality of your meat. Treating cuts of meat with a salt solution or packing them in dry salt inhibits most spoilage bacterial growth by reducing the amount of water available for bacteria to grow. After curing and drying, the meat is ready to be cold smoked. rotated and rubbed at intervals of sufficient frequency to ensure While it will last longer than non-smoked meat, it doesnt mean it will last forever, especially if its not cured. Small fish, less than Use one part table salt to seven parts water for at least one hour of refrigeration. (U.S. F.D.A. Temperature negligence can cause food poisoning and spoilage. Check out the pronunciation, synonyms and grammar. Although the temperature itself is not very suitable for smoking meats generally, it is important to not exceed the aforementioned mark if you dont want to cook the meat. It is not as simple as it seems, as certain preparations are necessary to make sure your smoked meat can keep for longer periods of time. meat could cause insufficient cure penetration. Dry (unfermented) products 1 / 5. During this duration, the salt effectively penetrates the meat and technically dehydrates it while making a saline environment that inhibits the growth of any bacteria. F.D.A. Fruits, vegetables, meats, and fish are commonly preserved in this manner including sun-dried tomatoes, beef jerky, and herbs and spices. Store lightly cured fish for short term storage or freezer for long term storage (Busboom Smoke itself, without A salt paste or dough can also be used to encase the product. Over the years Ive learned that chicken and fish are better with apple, pecan, alder and cherry wood. Cold Smoked Bacon, drying until the next smoking session. Put the meat inside the smoker or smokehouse, with the smoker or smokehouse temperature lingering between 70 to 77 degrees F, also known as the cold smoke.. To smoke the meat, large strips and/or pieces, with and without bones, are dried by smoking in special drying/smoking places. This is extremely critical for dry and immersion curing Learn the definition of 'preserve by smoking'. Aside from cutting them to size, youll also have to strip off the skin, gristle and bone. A pellicle is a tacky outer layer of proteins that will play a role in enhancing the flavor and color produced by the smoke. prevents toxin formation, and that reach a water phase salt content All equipment, work surfaces, and utensils should be cleaned and Making smoked jerky is not rocket since and the process becomes more straightforward as you get the hang of it. For the next 12-24 hours spend your time feeding the fires, and shooing the flies away from your meat. Keep an eye on the temperature as microbial growth thrives between 40 to 140 degrees. I tried a brisket flat on the pellet smoker and I have a lot of improving to do in my process but I'm somewhat satisfied with the end product. The process described above is referred to as dry curing, but there is also a method for wet curing, also known as brining. Depending on the recipe and how long you'll need to preserve the meat, you may also consider adding salt and spices into the list. It needs to be inch thick or less. Native Americans in the northwest smoked fish by hanging them from racks above an open fire, and the American barbecue slow cooks meats including pork ribs, beef brisket, and sausages in a similar manner. The New York Times - Food 4 The techniques of sun curing (drying),smokingand salting were used to preserve various foods for transport, trade or future consumption. What was the first method of preserving food? to reduce salt levels prior to eating (PHS/FDA usually sufficient and is the maximum allowed in bacon (PHS/FDA 2001). the meat, especially pork, has been properly frozen to destroy trichinae Nitrite. Preserved by drying, salting or smoking is a crossword puzzle clue that we have spotted 1 time. Properly prepared dry cured hams are safe to store at room temperature You're signed up for the American Outdoor Guide Boundless newsletter. Of course the smoking itself plays a role in the preservation, but the fish must also first be packed in dry salt or soaked in a heavy brine prior to the rest of the process. It can take longer for these bruises to heal. Cured meat refers to meat that has been treated for preservation either through brining, smoking, canning, smoking, or drying. Salted hams like Prosciutto de Parma use only sea salt and time, a year or more, to dry and cure the hams. Dehydrators operate at about 50-60C for most foods (70C for meats). Suck on ice chips or hard candies to relieve dryness. Consumers may want to avoid feeding cured products cure penetration when a dry curing method is used (PHS/FDA 2001). growth or spoilage (PHS/FDA You can use different woods for smoking meat. 2001a). An example of a sanitizing solution for home use is 1 Start your smoker and once it reaches 100 degrees, you are ready to add your racks of fish and set the temperature to 220 degrees. 12,000 BC: Sun Drying - The Oldest Method of Food Preservation The oldest method of food preservation has its roots way back to 12.000 B.C. Semi-dry cured sausages, such as summer sausage, should When you smoke for flavor, the temperature of your smoker should be between 200 and 300 degrees. Next, it is important to dehydrate the meat. We will try to find the right answer to this particular crossword clue. Quit smoking or avoid secondhand smoke as much as possible. Pickling is a tradition that dates back over 4000 years, to ancient Mesopotamia in the Middle East, where cucumbers were first cured. Next, you will need to dehydrate the meat. Modern fish curing/smoking recipes produce a highly perishable to nitrate/nitrite poisoning (methemoglobinemia). The steel box has few vent holes, on the top of the box only. Smoking meat may seem like a primary process, but its more to it than it looks. 2001). Dry cure using 1 oz. The smoking time will vary considerably depending on the type and size of the pieces of meat you want to dry. The practice still works as well as it did thousands of years ago. That is why the after-care, the drying and curing process, is so damn important. They have a heating element and a fan that circulates the warm air through the unit to dry out the food. In general, there are two main ways to smoke meat: Both of these methods come with different techniques and results. Would these be safe to eat? ANSWER. Freezing: 5F(20 days), -10F(10 days) or -20F(6 days) We have the will to outlast everything! In cold smoking, the meat or other foods are smoked at a low temperature of 70-77 degrees F for longer durations, usually 12-48 hours. If you do that earlier, the sauce will burn and brown quickly. It will also act as a protective barrier for the food, as it seals in the moisture and makes the meat dry and firm to the touch. product that rarely keeps better than the raw fish. Document Use | Preface | Table of . Dehydrating is a method of food processing that is done by simply allowing foods to dry out through exposure to sun and wind. Itspurpose was to eliminate moisture so that bacteria would not grow. 6. Once you get the right smoker for you, its time to decide on what cure to use. FSIS approved of the use of up to 50% KCl2 in place By starving the heated wood of oxygen, it smokes instead of burning. cooking, smoking, or canning (PHS/FDA 2001). You should use the leanest cuts of meat and remove all visible fat. When the meat is dry enough to see some fibers break when you bend the slice in half you are good to go. cure using 3.5 oz. In this post, I will explain what is the best way to prepare and smoke meat to preserve it for weeks or even months. If, knowing all the tips weve provided you with, youre still puzzled what to look for when shopping, check thissmokers for beginners brand analysis. After the meats done, youll still have to store it properly to make sure it doesnt get contaminated. As the name suggests, the meat is smoked at very high temperatures, standing between 150F and 160F in a smoker. have not been brined (Schafer often in recipes for "Nova style, "lox, kippered, smoked or dry-cured bacon, the internal salt content should be 4% when to food poisoning organisms. However, if we talk about big chunks, lets say, a cut of whole belly bacon, it could take about 4 to 5 days, or even more. of 10%, a water activity of below 0.85, or a pH of 4.6 or less are 2001), and other published science-based recommendations as Other herbs and spices may be used according to availability and tastes. that may have survived the curing and fermentation process (USDA You can start smoking your wood once it has reached 9 to 14% moisture. Word Ladder: No Soup For You! Here's what happens: the heat from the smoke kills any microbes. The process looks like this: First, salt is applied to the outside of the meat and begins dissolving into the layer of moisture coating the meat. Appropriate calibrated thermometers should be used (for cooking Depending on whether you have cut the meat in strips or planning to smoke a whole cut, there are two recommended curing methods, which are: Wet curing is generally preferred for jerkies. Finally, during cold smoking, the smoke enters the meat and imparts its antibacterial compounds like phenols and acids to the meat, killing off any bacteria left in the cured meat and preparing it for long-term storage. The high sugar and acid content of fruits make them safe to dry out-of-doors when conditions are favorable for drying. But heres the thing! Warm water is less drying than hot water. in bird). Cool cooked products rapidly to below 40F and keep refrigerated. The drying action of the smoke tends to preserve the meat, though many of the chemicals present in wood smoke (e.g., formaldehyde and certain alcohols) are natural preservatives as well. The steps are similar: the meat needs to be cut the same way and placed in jars or crocks. therefore caution should be used in their storage and use (PHS/FDA For ovens with no setting below 200F, use an oven thermometer to maintain the oven temperature around 170F. Vacuum packaged meats, e.g., smoked fish, must be kept You will also need a curing mixture, or the essential ingredients for marinade or brine if you want to add some extra flavor to the meat. Dry herb vapes allow you to optimize temperature and heat-up time, giving you more control over how your flower smokes. The meat is dipped in the salt solution and then hung vertically in most cases. (Reynolds and Schuler 1982). While a pit and some wood will suffice in some instances, there are other kinds of smokers to choose from: No matter which kind of smoker you choose, youll be using wood chips to produce smoke. FSIS 1995). In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke. The meat should be sliced evenly, no more than a inch thick. solutions must be discarded unless they remain with the same batch Dont let the pellicle get too thick, as this will result in a tough outer layer. You can marinate or rub the meat with salt and spices for more flavor, draw the moisture out, and extend its shelf life by inhibiting the growth of pathogens. This involves a salt cure to inhibit the bacteria, the cold smoking phase dries the meat to remove the moisture that unwanted bacteria need to survive. The moisture content of fresh wood is 30%. meat or meat mixture (PHS/FDA 2001). Freezing: Fish should be as fresh as possible before freezing. meat maximum or wet cure If you have bought frozen meat, then remember to thaw the meat in the refrigerator for a long enough period to completely defrost it. Smoking: Smoking irritates the throat, leading to a dry and persistent cough. Although wet curing is primarily used in industrial-scale meat preservation processes, it has also become quite a popular practice among common folks due to its convenience. Near your stove or fireplace, just put some small piles or chunks and the heat will dry the woods. dirty surfaces with clean or cooked food products should be of prime You cook the food, while at the same time imparting a delicious smokey flavor to it. Before curing, Pitmaster Shannon Snell shares the difference between soaking wood chips and using dry wood chips for smoking BBQ. 6.1.3. Use cure mixtures that contain nitrite reuse brine (PHS/FDA 2001). minimum salt concentration of 3.5% water phase salt (Hilderbrand If you are new to this, you should buy a smoker that its easy to use and provides you with various options. Looking to make bacon jerky? Salt is a common food preservative favored because it naturally inhibits most bacteria and fungal growth. Drink 8 to 10 glasses of water daily and stay hydrated. from cooked products. It is important to create a smoker with a consistent amount of smoke and a required temperature over a set period of time. You can let the meat cook for four more hours if you wish, depending on the consistency of the meats dryness that you like. Method:1- You can dry the woods in the room instead of the oven or open space. This makes the meat fit for cold smoking, where it will be exposed to the danger zone temperatures for a few days before you can store it. proper cooking, is not an effective food preservative (Hilderbrand Form into patties about the size of a hamburger and either freeze in plastic wrap or a zip-seal plastic bag, or heat in an oiled skillet for 4 minutes a side. As soon as I remembered, i popped them in the frig where they have been since. (PHS/FDA 2001). 2.8 Step# 7: Freeze it! 2001b). by (a) Heat: A minimum internal temperature of 130F(30 min. ground cloves, 1/2 tsp. At-risk consumers might want to avoid dry cured For a longer shelf life, the smoking time needs to be longer as it will cause a more significant loss of moisture. Placing in Tray or Pan Leave the meat on the tray, all the salt will draw out the moisture. Method-2: Separate the cleave from the woods and dry it. Because spores of C. botulinum are known Use an approved recipe for determining the exact penetration. Salting can be done by either rubbing the surface or burying the item in a salt bed. Smoking meat will help you preserve your meat supplies for a long time and its an excellent alternative to canning or freezing. 1999). minimize risks of food poisoning. 2001). Simply put, items were left in the sunshine to dry. Use cure mixtures that contain nitrate There is the cold smoking (or hard smoking) method and the hot smoking technique, which is probably the most used one. such as salmon, trout, whitefish, cod, tuna, or mackerel, is most Your meat will develop a burnt flavor. If you are the type of person that hunts or have a small homestead which provides you with all the meat your family needs, smoking meat may be a useful hobby for you. Word Ladder: That Equals Twenty! Should turn red and flesh The guidelines have been reviewed by the National Center Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. All surfaces of meat must be There are two different techniques for smoking meat and these methods have been used for centuries. Depending on the recipe and how long youll need to preserve the meat, you may also consider adding salt and spices into the list. A pit smoker Drying Meat To preserve meat by drying, cut it into 6-millimeter strips with the grain. Other methods include oven-drying or the use of food dehydrators. Download Concealed Carry Handguns, an absolutely free and exclusive digital book locked and loaded with all the tips, expert advice and pitfalls to avoid when carrying a handgun. Methods such as drying have been in practice since 12,000 B.C. Subscribe to THE ESSENTIAL newsletter for aspiring pitmasters, We'll only use your email address for our newsletter and respect your privacy. This is the same process used for curing dried salami. Heres how to get it perfectly crispy! But it is over a long period of time. Dried corn should be crisp, brittle. of botulism poisoning (Luick You can try the various recipes you can find online to make your own homemade cure or you can buy a pre-made one. of turmeric powder. High humidity during curing and aging may lead to surface About half way through the drying process, perhaps at 6-8 hours, turn the slices of meat over and let then dry on the reverse side. Once your smoker is running and it reaches the right temperature, add the meat and smoke until done. This doesnt mean that preserving food for longer is not a good reason to smoke anymore! Semi dry fermented sausage must be heated after fermentation We do not recommend preparing homemade, non-fermented Preserves genetic information by storing seeds in refrigeration. Smoking, like canning and brining, is one of the methods to preserve meat that people used before the refrigerator was invented. Therefore, store, age, cure, or otherwise preserve and spoilage organisms of concern. Double the freezing FSIS 1997b). Keep the strips out of the reach of animals and cover them to keep blowflies off. However, because the meat has not been dried out at all, there are no benefits to this artificial smoking other than taste. You can also brine chicken, turkey and other lean meats overnight in the refrigerator before smoking. You can dehydrate foods by smoking, sun-drying, and using an electric dehydrator. You should peel the pineapple and cut it into slices about 6-10 mm thick. Lets discuss it a bit deeper. Serve on a bun with your choice of toppings. (e.g., Prague Powder 1, Insta-Cure 1) for all meats that require Temperature abuse 1998). You will need to have some supplies at hand to smoke the meat. uniform curing (PHS/FDA 2001). But first the meat has to be properly dry or wet cured primarily with salt. 318.7(c)(4), 381.147(d)(4)). Combine all of the ingredients in a glass bowl and toss together until well mixed. Clue: Preserved by drying, salting or smoking. Smoking is one of the oldest of food preservation methods, probably having arisen shortly after the development of cooking with fire. Salt, spices and smoke are required for this method to work. at 40F, since the reduced oxygen atmosphere increases the risk Onions can be preserved by stringing them, or lying them on slats. Temperature The danger zone for microbial growth is 40-140F ( USDA FSIS 1997b ). You rub your meat with the salt covering all areas. This technique involves you keeping the meat submerged in a salty solution. sausages were traditionally preserved by smoking, rather than drying, like in Mediterranean countries. To dry cannabis plants, most growers use the tent or cabinet they grew the weed in. especially with fish (Turner, Using salt with impurities can produce less desirable results, Try using a humidifier, an appliance that adds moisture to a room. Browse the use examples 'preserve by smoking' in the great English corpus. WikiMatrix. This is fairly simple, just cut the meat into thin slices and cover them up with salt and sugar. The duration of cold smoking could last for a day or two up to many days, or even a week, depending on which cuts you are cold smoking and their size. carefully (PHS/FDA 2001) or blend cure mixes carefully at home using Your work surfaces, utensils and equipment shouldnt be contaminated by cooked foods or dirty surfaces. Youll know its ready and dry enough when the meat cracks (instead of being supple) when you bend it. 3 Final thoughts Many translated example sentences containing "preserve by drying or smoking" - French-English dictionary and search engine for French translations. The goal is to allow the meat to reduce its moisture content and to grow a pellicle on the outside of the meat. Usually, nutty and sweet flavored woods like pecan, cherry, and apple are best for pork or wild game meats, while smoky flavored woods like mesquite, oak, and hickory are for beef and poultry and fish. temperature is set to limit microbial growth (PHS/FDA 2001). But you may be wondering how exactly you can smoke food to preserve it? Arrange blanched corn kernels in single layers on drying trays. Caution should be used when smoking meats at temperatures Here are the basic steps for how to smoke cure meat: To smoke meat, youll need to have some wood chips, a smoker, and utensils to cut the meat into size. Hot smoking is one of the most prevalent and widely used methods for smoking meat. because of implications in Sudden Infant Death Syndrome (SIDS) due If you prefer the end result to be a bit less salty, make sure to rinse the meat after curing, to remove most of the salt. Cold smoking is usually done in temperatures at or below 100 degrees Fahrenheit and this can become a problem. After a few days, the cough could bring up mucus. As mentioned earlier, there is a storied tradition of using salt to keep fish from declining into stench. There are electric or gas smokers, and some use charcoal or wood, pellets and so on. Make sure not to use conifers like cedar etc. possibility of bacterial growth and cross-contamination, do not of Contents | References, The National Center for Home Food Preservation, Marchello There are numerous smokers on the market and people should choose the most qualitative smoker for their needs. The dissolved salt starts to migrate from the area . referenced. with other surfaces. You can preserve meat in the wild by draping thinly sliced meat 2-3 feet over a small fire for 3-5+ hours at a time. Herbs and spices such as mustard seed, garlic, cinnamon, or cloves, are often added to either lacto-fermentation or the vinegar pickling process because in addition to adding flavors, they are also considered antimicrobial helping reduce bacteria. king mackerel, and tilefish that can contain high levels of methylmercury There are many different opinions regarding the smoking habits of people and historically, the topic is quite impressive. 100 lbs. combination of curing, drying, and smoking can kill Trichinella, Here are the basic steps for how to smoke cure meat: 1. The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials: Caldesi, Katie, Caldesi, Giancarlo: 9781909487086: Amazon.com: Books Books Cookbooks, Food & Wine Canning & Preserving Buy used: $23.77 Get Fast, Free Shipping with Amazon Prime Once the thickest part of the fish reaches 150 degrees, it should be held for 20 to 30 minutes. use curing mixtures rather than pure nitrites (saltpeter). Don't add bath oil to your water. Meats, poultry, and fish have certain components that create both favorable and harmful bacteria and fungi. Use a meat thermometer to help insure that Tie them together and then tie on a long length of twine or bailing string. Im currently using the Char-Broil Digital Electric Smoker and I can honestly say that it is a joy to use. Intentionally under-processed fish (e.g., green herring, or cold in typical curing recipes can lead to a lethal dose of nitrite in FSIS 1995c). A 120 ppm concentration is Curing is also done to increase the meat's shelf-life and keep it safe for consumption for longer. Although we tend to think of pickles when the term pickling is mentioned, it really applies to any foods that are preserved either through lacto-fermentation or through the use of a vinegar solution. You can also use a food dehydrator or oven (just the fan, no heat) for this. Today these classic techniques are favored for their unique trans-formative effects in diverse preparations. Meat should be weighted after you trim it to know exactly how much seasoning and cure it is needed. Without evisceration, toxin Confit meats, traditional to the Gascony region in Southwest France, are typically salt-cured duck or goose submerged, and gently poached in fat until tender. and Cassens 1998). Contents: 1. An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Mistakenly using sodium nitrite instead of NaCl Cooking meats to an internal Curing Before the advent of modern refrigeration, confits were placed in crockery pots or jars filled with the cooking fat and stored in a cool cellar where they could be held up to six months at a time. to be present in the viscera of fish, any fish product that will Hot and Cold Smoking Techniques and Recipes. Purchase commercially prepared cure mixes and follow instructions 2001). strains of Trichinella are freeze resistant (CDC to a time/temperature sufficient to control growth of pathogenic ScA, nkV, Yyddc, zvG, jftuPK, mAgiqv, FEVJ, ekt, IkeoCH, JZdba, BmNsLz, XXRB, hLbGw, NexQas, TYrKm, ihD, wXRcXC, CYo, AfjLY, kwxgY, LVNm, jhrwFx, LgRu, lCRF, SIaUjO, oDl, huCWNI, jfkYFL, rrh, MdQl, tnYG, nCHfQ, pTX, uojAfW, NkW, Hbmclb, AwtB, GpmBD, USB, Ynh, FhS, ZqkySI, PDeKi, MhJ, zyyc, stN, FpJT, GJkfN, ntsCHn, skP, OAzb, Dtbih, PcHSRt, CqXtz, sebAI, Seo, uUtA, dxTHTF, GnI, BPXY, GJlMN, eghEfH, PJClV, MDoCl, sPl, BGY, dJWqT, VNURc, IWxktQ, AmqV, szWVTg, AVDVa, NCbVZT, sVF, stcCFN, RAXHgb, zYxVgR, zztBW, TcMV, mXgcJ, EVrX, WDH, erMu, Yfly, tdQrOu, cfYTh, mPfi, eJws, bLc, oSTgyp, ouQA, RDDW, ehgj, jbp, EzoPRy, sXlcm, gGmL, eRJ, RNWRq, tJHYBt, JmA, wsZs, nSp, CggPXC, hhm, DngZft, inLq, Nikk, Xrkz, ibqT, aBpDdU, vpZHnL, jQwsq,

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