Joan Howe wrote:
> If you really want to preserve enzymes while destroying parasites and
> germs, two weeks in the freezer should do it.? Then you can take the
> meat out and make jerky at whatever your favorite theory says is the
> maximum temperature the enzymes can stand, 95 F or 105 F or 115 F or
> whatever.? (I've read all three.)? For people who know raw meat is
> good for them but don't like the texture of raw fresh meat, the
> resulting homemade jerky may be just the thing.
> 

Destroy our friends? You must still believe Pasteur's foolishness.
Anyway, only those who eat cooked food get food poisoning.

William