Aaron Patteson
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| title | conference | date |
|---|---|---|
| Real Time Salami | RubyConf 2012 | 2012-11-01 |
Covers home salami curing with concrete numbers and a working monitoring stack: 80% meat / 20% fat, 0.5% dextrose, 0.012% bacteria (≈1–2 g for 5 kg), pink salt… | ||
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