> But I don't want to kill the enzymes or destroy the
>>great fish oils.  Has anyone done this procedure at under 102 degrees (F)
>and had
>>salmon jerky that didn't either go rancid or  kill them with some strange
>bacterial
>>food poisoning.


My raw foods dog list talks of a fluke that carries a rickettsia bacteria
(hope I got that right) in Pacific Northwest salmon, kokes, steelhead, and
trout which renders them quite dangerous for dogs. What can I assume about
this in relation to humans, or what other information might someone have?

ginny and Tomo

All stunts performed without a net!