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Pasteurization? [merged]


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#41 Hippie3

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Posted 25 March 2006 - 10:58 AM

funny thing
is that pasteurizing in a crockpot is a decent idea for small batches.
but leaving any electric appliance like that running
while you are gone from home
is a fire risk.
i'd hate to burn down my own house
then get arrested for whatever was found in the ashes.
i'd more likely use a crockpot overnight as i slept
and stick a smoke detector nearby just in case.
our late friend though was trying to turn
his necessity into a virtue,
claiming 'a good friend of ralphster' [name dropping] sez so
and how shorter times left maggots,
how commercial growers do buttons, etc.
all pretty much irrelevant
if all he wanted to do was share his method.
nope, he was looking for an argument,
count the number of exclamation points-

Some Commercial growers pasturize their substrates for 3 days!!!


:lol:

#42 reverend trips

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Posted 25 March 2006 - 11:53 AM

:lol:

count the number of exclamation points-

Only 3, if he had of thrown one or two more on there he may have sold me on it.

#43 Hippie3

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Posted 25 March 2006 - 11:56 AM

:lol:

#44 max

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Posted 25 March 2006 - 12:45 PM

Proper pasteurization is supposed to include conditioning which is letting the temp drop slowly over many hours so it will stay in the proper range for a while. Conditioning temps are 118 - 130. But in my work with compost, I've find it works whether pasteurized or not, or done over a long time. Shit is good, obvioulsy better when prepared 'by the book' but good anyway you use it.

#45 Hippie3

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Posted 31 May 2006 - 09:58 AM

ok, couple years ago i bought an electric deep fryer to cook my thanksgiving turkey
real nice unit from masterbuilt

The Masterbuilt Turk-N-Surf Deluxe Turkey Fryer is a deep fryer deep enough to fry a 14 pound turkey, wide enough to prepare a Low Country seafood boil, and versatile enough to steam vegetables and even twenty ears of corn. This is an indoor electric deep fryer/turkey fryer that brings unmatched convenience to the enjoyment of frying, boiling, and steaming...
There are several deep fryers / turkey fryers available on the market, however many pose a risk such as combustion due to lack of thermostat control and overheating lids and pots, thus causing severe burns. We have found this Electric Deep Fryer / Turkey Fryer by Masterbuilt is safer than the propane fueled fryers and delivers best results!

Product Features:

28-qt. aluminum
Adjustable thermostat
Perforated basket with draining clip and bailing handle
Illuminated On/Off switch
"Ready" cook light
Breakaway power cord
Stainless steel heating element
Glass lid with cool-grip handle
Turkey Tap ™
Lifting hook
Tested to UL 1083 Standard


anyway i got to thinking
and realized it makes a great pasteurizing device.
the thermostat allows one to dial in the desired temperature.
and the timer keeps track of how long it's been going.


one can just fill it with water
instead of oil
when pasteurizing
and they sell for under $100

safety listed by UL laboratories too.

when done pasteurizing,
the deep fried turkey kicks ass!

a true multi-purpose device
well worth getting, imo.

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#46 Hippie3

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Posted 31 May 2006 - 11:29 AM

btw
i'll be pasteurizing some of my donkey doo tonight
so i'll shoot a few pix to show the unit in action.

#47 synth

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Posted 31 May 2006 - 11:34 AM

badass..
another hippie3-approved device
on my long list of must-get devices.

maybe after i get that damn electric
kitchenaid grinder...
-pants-

#48 fahtster

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Posted 31 May 2006 - 11:43 AM

nice. :)

fahtster

#49 roc

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Posted 31 May 2006 - 05:29 PM

Damn good idea there Hipster!

#50 Hippie3

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Posted 31 May 2006 - 05:58 PM

water is heating to 160*F now

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#51 synth

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Posted 31 May 2006 - 06:04 PM

how long's that unit typically take
to heat the water up?

what about oil?
(enough for a turkey
or perhaps some wings? =D )

#52 Hippie3

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Posted 31 May 2006 - 06:21 PM

the water heated up very fast
esp. since i filled to the FILL LINE
with straight hot tap water,
i'd say 15-20 minutes before the thermostat shut it down,
i'm fine tuning the temp now
as it's a bit high ATM

now it takes considerably longer for turkey/oil,
about 45-60 minutes or so to hit the spot.

#53 Hippie3

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Posted 31 May 2006 - 06:59 PM

ok,
candy thermometer says i'm running about 160*F
give or take 5 degrees as it cycles.
tested Glad ziplock [freezer bag] and it seems to
handle the temp ok
so it's on!

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#54 reverend trips

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Posted 31 May 2006 - 07:31 PM

This would be a great topic to discuss with the inlaws over thanksgiving dinner...

#55 troutlips

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Posted 31 May 2006 - 07:38 PM

Pretty cool Hip.
I use a turkey roaster,another electric appliance.
I load my substrate in a pillowcase and keep it submerged with bricks.
The temp control is not accurate, but you can adjust for that as the light goes out when the element kicks out.
No timer though. :( That would be handy.

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#56 Hippie3

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Posted 31 May 2006 - 07:42 PM

um,
that is not designed to hold water,
is it ?

http://mycotopia.net...achmentid=26407

#57 troutlips

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Posted 31 May 2006 - 07:48 PM

Yes, actually it has a removable inner container.

#58 Hippie3

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Posted 31 May 2006 - 07:49 PM

:cool:
i still dunno though if i'd trust it...

the masterbuilt liner
is also removable .
even has a drain spigot, handy.

#59 Hippie3

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Posted 31 May 2006 - 07:55 PM

just passed the 1 hour mark
ziplocks are still intact
everything looks
perfect.
:bow:
going to cycle it 3 hours in all
just to ensure
full penetration of the manure.

#60 roc

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Posted 31 May 2006 - 09:01 PM

just passed the 1 hour mark
ziplocks are still intact
everything looks
perfect.
:bow:
going to cycle it 3 hours in all
just to ensure
full penetration of the manure.


Damn Hippie it takes you 3 hours for full penetration these days?




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