[Sca-cooks] Spices and Cooking (oop)

[Decker, Terry D.]

That depends on how it has been processed and packaged.  The sausage got
cooked, the hamburger got tossed.

The problem with refrigerators is they don't have the air flow to keep
moisture from building up on the meat and giving bacteria an environment to
flourish and even if they did most fresh meat we purchase is cryovac
processed (or "wet" aged) which doesn't last as well or have as fine a
flavor as dry aged.

Bear

> From: ruadh [mailto:ruadh at home.com]
>
> and you worry about week old meat in the fridge >???
>
>
> A farm shed in
> Iceland in
> late autumn just might fill the bill, the same way farm sheds
> were used for
> hanging the deer carcasses in the US in October and November
> before the
> advent of the professional processing plants.
>
> Bear