|Barked: Tue Apr 7, '09 7:58am PST |
|When you "slow roast" anything tho, what you're essentially doing is stripping the moisture out of it, so really, you're INCREASING the propensity to crack and splinter. With all due respect, but whoever sold you the "slow roasted = no cracking and splintering" sold you a bunch of hooey.
There is no need to sanitize anything if you're keeping safe food practices and not giving the surface bacteria too much time to go to town on the piece of bone. I don't leave anything out longer than a couple of hours in room temperature. Oh, Summer's system could probably handle it, but why take chances like that? But for the most part, whatever comes from the market goes into the fridge at least for a day or two if I don't have time to bag and freeze immediately. That's enough for us. But seriously no need to sanitize anything if the food source is relatively safe.
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