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when to test meat preservative
Thread starterge0rge
Start date
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should I do it immediately before (which sounds horrifying: imagine sending delayed emails and booking a hotel just to find out you've got table salt), a week before (still somewhat bad, depending on the tightness of the planning) or a few months before (potentially turning it into nitrate)? do weigh in.
should I do it immediately before (which sounds horrifying: imagine sending delayed emails and booking a hotel just to find out you've got table salt), a week before (still somewhat bad, depending on the tightness of the planning) or a few months before (potentially turning it into nitrate)? do weigh in.
I see, but then you can order it once again, if you have the means to. I don't see the point in testing it too early and potentially making it turn into something unusable.
So - test the product and then send your e-mails and book the hotel room.
It wont turn into nitrate when you open it only for seconds to take some SN for the test. I would do the test now and again one month before CTB.
One knife tip is enough for the test.
It wont turn into nitrate when you open it only for seconds to take some SN for the test. I would do the test now and again one month before CTB.
One knife tip is enough for the test.
Yes and no. Think of it like a salt shaker. Air is not the culprit, the moisture in the air is. Like tablesalt, SN will absorb water and bond the particles together forming a rock like block.
This block, while still SN, will not dissolve as well in water because of the water wicked out of the air.
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