Originally Posted by bbqjoe
IIRC, e-coli might be killed by freezing, but it has to be some obnoxiously cold temperature for something like four weeks.
Don't quote me on it.
I know some jerky making guidelines I have read say to freeze game meat for four weeks before making the jerky. I don't remember specificaly what it is supposed to kill.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb