[Northkeep] canning meats

Marc Carlson marccarlson20 at hotmail.com
Tue Mar 9 14:43:32 PST 2004

>From: "Horn, Trisha D." <tdhorn at saintfrancis.com>
>I've seen where cold/leftover meats are mentioned... Did the spices
>originally cooked with the meat partially preserve it or did people just
>have tougher innards?  Or did a colder climate make a difference?

I think it's just that people were less paranoid and finicky about their 
food, but that's my opinion.  Spices don't preserve meat.  Salt only 
preserves it by "curing" (i.e. dehydrating and mummifying) it.  The climate 
was not significantly cooler, depending on where you are talking about and 
what time of year.  If you want to assume they had tougher innards that's 
fine, but you know, considering that the meat you buy at the Grocery has 
been intentionally aged to make it more tender, the poultry you buy has been 
has been washed in bio-hazardous water, and so on, I'm not sure that's even 
a valid argument.

Honestly, I don't care how you do it, or what you eat, but if you seal the 
meat in pastry or fat before it cools, you've theoretically already killed 
everything that WAS there to make you sick, and nothing new s going to get 
in there to make it go bad, at least for a little while as long as that 
barrier is intact.


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