<p>Are there any edible sterilising agents I could run through it? Some phosphoric acid or malonic acid, perhaps? (And then mix the flour rub with some baking soda to bring the meat back to edible pH?)</p>
<p>Are there any edible sterilising agents I could run through it? Some phosphoric acid or malonic acid, perhaps? (And then mix the flour rub with some baking soda to bring the meat back to edible pH?)</p>