Wooden chopping boards...

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Odders

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Re: Wooden chopping boards...
« Reply #15 on: September 01, 2021, 00:12 »
I use wooden boards for non meat items & give them a rub with a salt/olive oil mix then a wipe down  every few days, nothing else.
For meat of any kind, I use plastic boards & sterilise with Milton &/or wipes after every use.
Been making my own sausage, bacon & burgers for years & processing the occasional deer/sheep for even longer with nary a sign of gyppy tummy.
With meat, temperature & clean surfaces is essential.

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Growster...

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Re: Wooden chopping boards...
« Reply #16 on: September 01, 2021, 06:38 »
Thanks, Odders!

We're using plastic boards now, and they're closely washed and sterilised, and, 'touch wood', seem to be contributing to improvements - with no further details needed!

Incidentally, I kept the old wooden board (for kindling next winter - or next week if you like) outside in the woodshed, and it's now growing green mould along every joint in the woodwork...

Hmmm...



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