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Old 10-13-2013, 10:01 PM   #31
Found some matches.
Join Date: 09-20-13
Location: Atlanta, GA

I got salmonella a few years back. Still have no idea how I got it. I hadn't had any chicken recently so there is no telling.

It was probably the worst pain I've ever experienced. Laid up in bed for days. There was a constant pain, but also every 3-5 minutes a terrible knife like stub would come and I would just have to scream and deal with it. Eventually they gave me some sort of muscle relaxer for my colon that helped quite a bit.

I wash my hands like crazy now, but I still love me some raw food. Raw eggs in whiskey sours, beef tartar, beef carpaccio...It's just too good.
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Old 10-13-2013, 10:09 PM   #32
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

OK, so the limit on USDA Salmonella checks on chicken is a max of 8% but they will let you slide up to 10%. Foster Farms has been hitting 25% at 2 plants in California. I don't know about you folks but I treat chicken as vermin. They are disgusting and tainted. I wear gloves and treat my cutting board like I was washing off the devil's juices. 10% to 25% doesn't faze me. It's all hype. Just be smart.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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cdc, chicken, salmonella

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