Comment on If only it was like that

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Aux@lemmy.world ⁨11⁩ ⁨months⁩ ago

Depends on a brine. If it’s for raw meat, I’d lower it to 4°C. If it’s for vegetable fermentation, I’d bump it over 16°C. Actually I don’t know what 50F is good for. It’s 10°C, just a miserable temperature.

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