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Yeah my wife is at wits end, I have regular stainless fridge/ bottom freezer in the house and large Commercial chest and Commercial standup freezer and a one door comm. fridge in the sunroom and another old wild game aging plain fridge /freezer combo where I dry age my Deer, Bear, and Beef...

That's a good idea and I can see the value in that as well depending on limited space how hard a worker you are lol. I am really lazy! In my eyes it takes just as much effort to clean my scald pot, Defeatherer, stainless tables, knives, scissors dip pots and coolers after doing 50+ birds as it...

I don't want to completely derail the thread but you hit the nail on the head with something akin to the corona discussion re "viral load" with bacteria as well. I guess it's what I was trying to point out to @Mike Conowingo with his original question. Will his 12 hour 47F chicken have more...

Sure thing and for the record Salmonella is probably the most common foodborne illness in restaurants and its fairly easy to prevent by proper handling cross contamination mostly. I typed and re typed the first quote to you about killing your family because I didn't want to come off wrong or...

Staph and Botulism are two off the top of my head that heat (normal cooking) will not kill. There are others and before the Chemistry grammar police (My son has a degree in Chem/Biology in College and takes me to task frequently) come along I will make this distinction. Bacteria of kinds above...

I own a restaurant and without going into the food science part of it there are several bacteria resultant toxins that are not killed from cooking, once they're there they're there and no amount of cooking renders them safe. So please don't make your family sick believing that cooking something...