Post #4450698

Welp, ADHD Project # 9051 to see if I could make a food-safe catfish bait by salting chicken livers has hit a snag… Namely that they have no structural integrity after being cooked under any regime that should kill Listeria (harder to kill than Salmonella). I have an idea to retry by processing them raw, salting, and then baking the hell out of them after most of the moisture is pulled out, but the big headache is that lower water activity (from salting) raises the thermal survivability of both bacteria.