Stlhdr,


Find me a butcher that sits his meat out for display at room temp, and I'll find you a butcher who's updating his resume.

The rules for commercial fish/meat smoking operations are alot tighter then anything I've recommended.

If your smoker runs hotter then the Big Chief then I would guess thats whats keeping your meats safe.

Theres not one good reason why anybody needs to airdry at room temp other then being stubborn. Why even take the chance when just a single extra step keeps friends and family safe?

Dave,

Sounds like your dad was actually smoking to preserve fish, not just flavor it. Its always interesting to hear how they did things in the old days.



For everybody:

Why would people fret about "deadly spiders" which aren't actually deadly, microwave thier mail 'cause of anthrax, even though there not a congressman or TV news anchor, worry about terrorists in thier suburban neighborhood, and then turn around and not:

1. get their flu shots
2. wear their seatbelts
3. call 911 when their chest pain starts
4. worry about food safety

???????

Almost 99% of the people who post here are great folks, and adults. If you choose to gamble with a case of the runs thats your biz. But if you get a young child or an 80 y/o great granma sick with food poisoning you could easily buy them a ticket for a 2 day stay at the local community hospital. I'm just asking that you read the link I provided (its a very short article), and take it into consideration if you give away smoked fish to friends/family.

vince