Boiled beef

Discussion in 'Camp Cooking' started by jackley, Apr 12, 2019.

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  1. Aug 10, 2019 #61

    Brokennock

    Brokennock

    Brokennock

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    Like I said, I understood, and agree with, the premise of your question on temp of the meat when packed and transported. The number of days it stays good without refrigeration, in temps above 40 degrees farenheit, should not start to be counted until the meat has thawed. It would be good to have a similar size roast cooked some other way, and maybe a raw one, for comparison to see if the one boiled in vinegar really does last longer. I'm thinking the vinegar would at least help prevent mold growth.
     
  2. Aug 11, 2019 #62

    Sicilian Hunter

    Sicilian Hunter

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    To clear the questions posted earlier:
    The Boiled beef was taken from the freezer in a frozen state, over the course of 2 days it defrosted in the cooler without being removed.
    By no means was this a "test" or "experiment" of any kind and I was not trying to "prove" anything.
    I simply followed a recipe.
    NO ONE got sick.
    I have not hung this preserved meat to dry/cure or experimented with that although I know others have.
    All I can say, is find the recipe, follow it and be your own judge.
    Personally, I enjoyed making it and eating it as did the others I offered it to.
    MANGIARE!!
     
    Brokennock and Nyckname like this.
  3. Aug 12, 2019 #63

    Zonie

    Zonie

    Zonie

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    Most of the bacterial organisms that cause meat to spoil and can cause food poisoning can't live in an acidic place so the acetic acid in the vinegar will provide protection against it.
    Boiling the meat in vinegar will produce a "shell" of acidic meat which will protect the inner meat from spoiling. The inner meat is pretty germ free even without the acid protection until it is exposed to the air by cutting it.

    I've also read that garlic can protect meat from some types of virus although I don't know what kind of virus or how much garlic it takes to do the job.
     
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  4. Aug 12, 2019 #64

    Sicilian Hunter

    Sicilian Hunter

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    Good to know, I noticed cutting into the meat that the center was pinkish and I was concerned over a longer period of time that would be a problem but now that you mentioned the acidic shell, there was a visible penetration of the vinegar that showed in the color of the outside being “darker” for lack of better terms.
    If you look closely at the 2nd pic you can see it
     

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