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Unread 12-02-2010, 09:24 AM   #4
ibait2fish
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I think you're likely o.k. The brine does inhibit bacterial growth depending on the
strength. 43 isn't that warm, plus you're gonna cook it thoroughly. With many dry
cures no refrigeration is needed, the salt stops decomposition and cures the food, and some of these require no cooking..lox, gravlox,etc.

That said, what really matters is how you feel about serving it to company.
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