A forum for the BBQ enthusiast

FAB contest
Enter and win
up to 24 pounds
of free FAB!

You must create a profile and register
to use this message board

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Hi Mike, I can tell you this...

Posted By: Joe Ames
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

Joe

Password:

Messages In This Thread

how long does this keep?
Mike Luth -- Tuesday, February 13, 2001 at 8:44 p.m.
Hi Mike, I can tell you this...
Joe Ames -- Wednesday, February 14, 2001 at 5:43 p.m.

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.