Welcome back. Today we are testing out the food myth that worms come out of fresh pork when a soda is poured on top of it.

If you want more information on Trichinella here is a great study that outlines the way's I described but in more detail: [ Ссылка ]


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Companies we use for our projects:
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Sausage Maker: [ Ссылка ]
Hailey Homes Custom Cutting Boards: [ Ссылка ]
Thermaworks: [ Ссылка ]
New England Cheese Making Supply Company: [ Ссылка ]


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Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: [ Ссылка ]
Smokin-It Bella's Cold Smoke Generator [ Ссылка ]
High End Accurate scale to .01g: [ Ссылка ]
Economical precision scale: [ Ссылка ]
Meat Slicer: [ Ссылка ]
Vitamix 750 Heritage Pro Model [ Ссылка ]
Edge Pro Professional knife sharpening Kit #3 [ Ссылка ]
Iwatani Professional Chef Torch [ Ссылка ]
InkBird Controllers temp & Humidity [ Ссылка ]
Dehumidifier Eva Dry 1100 [ Ссылка ]
Cool Mist Humidifier: [ Ссылка ]
Govee Temperature/Humidity Monitor: [ Ссылка ]
Iodophor sanitizer: [ Ссылка ]
InkBird Sous Vide: [ Ссылка ]
Commercial grade Sous Vide: [ Ссылка ]
Large chamber Vacuum Sealer [ Ссылка ]
Butcher Twine & Dispenser: [ Ссылка ]
Robot Coupe Food Processor (high end): [ Ссылка ]
Hobart Edge Deli Slicer (high end): [ Ссылка ]

EQUIPMENT LINKS
1.5hp #22 Meat Grinder: [ Ссылка ]
#12 Economical Meat Grinder: [ Ссылка ]
5# sausage stuffer: [ Ссылка ]
20# Electric Sausage Stuffer: [ Ссылка ]
Stainless Steel Dutch Cheese Press: [ Ссылка ]
33# capacity scale: [ Ссылка ]
Hand heald vac sealer: [ Ссылка ]
Heavy Duty Vac Sealer: [ Ссылка ]
Thermapen Mk4 - [ Ссылка ]
DOT Kitchen Temperature Reader - [ Ссылка ]
Signals (4 Channel Temperature Probe) - [ Ссылка ]
Extra Big and Loud Kitchen Timer/Alarm - [ Ссылка ]


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Eric

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