"Did you forget about the kids that died eating hamburger meat at Jack in the Box? Well that meat was cooked. Just not long enough or at a high enough heat."

To compare processed hamburger to a fillet of salmon, is more like comparing apples to oranges. It would be more suitable to compare a food born illness outbreak that is linked to someone eating a medium rare steak, which is not all that common.

The problem with hamburger is that all the bacteria and organisms that are present on the outside of the meat prior to processing, gets mixed throughout the meat during processing, thus making it vital to cook throughly. While there is a slight risk to all meats and fish, the risk is greatly reduced when eating, whole cuts of meat or fish.

But all methods sound good to me, and I have picked up a few techniques I'm going to try this year. I myself let mine air dry for about an hour. No one has ever been sick. Granted I am no expert in this field, but part of my job is to conduct sanitation inspections of Messing facilities.