sonar
Well-Known Member
I have 5 quart jars of Pan cambo "goliath" about ready to case and fruit. I have the casing pasteurizing as we speak. I'll be using jiffy seed starting mix, which is about a 50/50 verm/peat mix with a bit of hydrated lime. I don't remember ever pasteurizing like this before, but I already hydrated the mix and have it on a pan wrapped in a foil bundle in the oven set at 170 degrees. I know that is at the upper temp limit for pasteurization, but since I seemed to have lost my meat thermometer that is the only method I have available to me at the moment. I'm looking for a little advice and feedback as to whether I should proceed or not. I made up these jars using waylitjim's pan cyan tek. Similar to pf tek, there is a think verm layer at the top of the jars, which I plan of scraping off and applying the casing layer. According to the tek, I plan on casing the jars about 1/2" and covering the jars back but for a few days for the mycelium to recover. Since I do mostly monotubs, the only fruiting chamber I have available is my old shogun fruiting chamber from when I used to do pf tek.
Any thoughts?



Any thoughts?


