Bob (this one) wrote:

> Sure, if we're talking about solid muscle. But plain salt would add a
> margin of safety, too. The problem is to know how much. Given that
> bacterial contamination is essentially a surface phenomenon, anything
> that will kill or attenuate bacteria will help. Many will alter the
> flavor, so that needs to be considered. I like the searing because I
> slice that part off and eat it while I'm prepping the rest of the meat.

Well put, as always. Thanks.

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