Thread: Nitrates
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Unread 06-30-2008, 08:27 PM   #4
yelonutz
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If I remember my Serv-Safe class, we are allowed 4 hours between 40 and 140 deg. I take it you are saying that if I were to get it above 140 within 4 hours then freeze it, I would not need nitrates? Can I do bacon and pastrami the same way?

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