Reg wrote:

> Bob (this one) wrote:
>
>> Ostrich is very fussy. It's extremely lean and will be dry as sawdust
>> if you cook it more than med-rare. Flavor is pretty good, if a bit
>> more subtle than beef but way more definite than poultry. I'd be
>> cautious about ground ostrich given how little you can cook it. The
>> best situation would be to buy hunks of it, sear the outside (and
>> slice off or not) and grind that. Bacteria.
>
> Good point. What do you think of rubbing the outside with tenderquick
> and fridging overnight? Would that add a margin of safety?

Sure, if we're talking about solid muscle. But plain salt would add a
margin of safety, too. The problem is to know how much. Given that
bacterial contamination is essentially a surface phenomenon, anything
that will kill or attenuate bacteria will help. Many will alter the
flavor, so that needs to be considered. I like the searing because I
slice that part off and eat it while I'm prepping the rest of the meat.

Pastorio

Bob (this one) wrote:

> Sure, if we're talking about solid muscle. But plain salt would add a
> margin of safety, too. The problem is to know how much. Given that
> bacterial contamination is essentially a surface phenomenon, anything
> that will kill or attenuate bacteria will help. Many will alter the
> flavor, so that needs to be considered. I like the searing because I
> slice that part off and eat it while I'm prepping the rest of the meat.

Well put, as always. Thanks.

--
Reg email: RegForte (at) (that free MS email service) (dot) com