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Hi Mike, I can tell you this...
Posted By: Joe Ames In Response To: how long does this keep? (Mike Luth)
Date: Wednesday, February 14, 2001 at 5:43 p.m.
In Response To: how long does this keep? (Mike Luth)
IMHO, altho' salt and smoke are preservatives, most of todays processors don't use either as much of a preservation method.
For the most part the inside of meat is sterile. So theoretically, a slab of smoked bacon should be OK to take camping. However, most bacon that is found in the supermarkets today has been injected with a maximum amount of brine.
Bacteria needs moisture, protein and oxygen to thrive. A pumped slab of bacon meets the requirements. ;-) If you can find a butcher who does his own smoking, you may be able to find some "old fashioned" dry cured, smoked bacon that would still be edible after a week or so at the camp.
As for sausages, cured, smoked, dry sausage should do well if the moisture level is where it should be and the salt content and cure are right. The same butcher that makes the above bacon, probably can fix you up with some sausages.
Pemmican and jerky both have a low enough moisture level where bacteria shouldn't grow. Any mold can be washed off before it ruins the product.
Maybe someone with more knowledge about microbiology can post more specific info'?
My 2 cents
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