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17 hours ago, delcecchi said:

Sous vide.    48 hours at 131 ought to do it.   

You might have bigger things to worry about, like pathogens. 

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On 11/13/2019 at 2:27 PM, roony said:

You might have bigger things to worry about, like pathogens. 

You really ought to educate yourself about pathogens and sous vide.   Which ones do you think would be a problem and would survive 48 hours at 131 degrees F. ?

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My dog prefers to bury her squirrels for a week or two to tenderize them. She claims that makes them great but I have no interest in pursuing that method either. 

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