424. Red Hot "Cured" Egg Yolks

Dr. Don and Professor Ben talk about the risks of eating egg yolks "cured" in Red Hot.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Hot Sauce Cured Egg Yolks 🌶️🥚 A few months ago I thought to myself, ... | TikTok
• Jorts Kitchen - YouTube
• Hot Sauces, Buffalo Sauces, & Spicy Recipes | Frank’s® RedHot® US.
• ChatGPT: Optimizing Language Models for Dialogue
• 44: Salt Cured Egg Yolks — Risky or Not?
• How to Make a Safe Hot Sauce
• Pathogens | Free Full-Text | The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise

304. Steve's Green Beef Pastrami

little bits of green that have been cut off.

Dr. Don - not risky 👍🏼

Professor Ben - not risky 👍🏼

• Steve Lister on Twitter: "Making beef pastrami. Brining for about 12 days (Brine calc in link). Took ribs out to smoke and has two small tips were out of the brine and were green. About 2mm circle each that I cut off. Still safe after smoking to 203F? @benjaminchapman @bugcounter https://t.co/QjRjHMdGrk" / Twitter
• The Science Of Curing Meats Safely
• Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma - PMC
• The color of meat depends on myoglobin: Part 1 - MSU Extension
• Does Color Change Mean the Product is Spoiled?