Originally Posted By: Mac
Originally Posted By: Art_in_FL
... Everyone has to draw the line where they think it should be...


Couldn't have said it better Art.

I wasen't saying my method was better, But EVERYONE does it where I grew up. I am not some teenager who just started bottling meat on a whim and a first attempt. I have been hunting, preserving, drying and salting game for a long time. If I wasen't 100 % confident about what I was doing I wouldn't do it.

Maybe germs don't fester in the process due to the amount of salt and not the boiling time... I do use a lot of salt.

Salt would kill parasites would it not ?



The issue is not so much a living creature that can be killed by boiling, it is about the waste product these microbes excrete into the food. It is not destroyed by heat or salt, and in sufficient quantities it can be fatal, especially to the young and old. There is a huge difference between 'spoiled' food that stinks and pops the lids, and food contaminated by harmful microbes and their waste products.
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The man got the powr but the byrd got the wyng