Excuse the priority but since this has become a drawn out thread, I wanted
to draw your attention to this.
Harv
At 04:15 PM 7/27/00 +0930, you wrote:
I soak any 'out of use by date" meat in CS - highly diluted and have
never got sick - worst was 2 weeks old meat I'd forgotten.
I always bathe chicken in CS on principle. Both my sons worked for a
time at a chicken processing factory - one got mono nucleosis and
almost died and the other caught something else and to be hospitalised
too.
I NEVER eat UN-CS chicken!
Judith.
It seems to me that a CS water bath would only kill germs on the exterior
portion of the meat. If the meat is truly diseased the bath would leave
the interior meat untouched.
One way I can think of to remedy this problem would be with a Tilia Food
Saver vacuum sealer.
One of the optional accessaries is a large acrylic canister with a special
lid that you hook a piece of tubing to and then to the sealer itself. Slice
open the meaty portions of the chicken or whatever kind of meat, place in
the canister and cover with your CS solution. Place the lid on the
canister, apply the vacuum and release the vacuum three or four times.The
vacuum opens up the inner pores of the meat and releasing the vacuum causes
the meat to suck in the CS solution. This is the same technique
recommended for speed marinating meat.
Harvey
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