As a haccp and servsafe trainer, along with USA food code consulting I was asked to post this thread to start a discussion on food safety, temperature, handling, etc. on food safety questions and methods. The USA food code is often misunderstood because the government release sound bites are usually the lowest common denominator for keeping things safe. They assume everyone is dumb and therefore put the simplest guideline out, "don't do this, etc." instead of explaining why and how to get something done safely. I have recieved approval for low temp salmon cure, no temp ham cure, and many many variation of time temp strategies for my commercially offered products. I will answer what I can and research for you what I can not answer. Others that know will also add in there experience if they have recieved approval of a method. I can not promise it will always make you happy, but if you have the knowledge of why and how, you can at least make an informed decision on assume the risk.