Відео

When you ``cure`` the uncovered meat, you should put it in a rack ,so the bottom gets some air flow... that kotex on the bottom promotes bugs and nasty stuff... also, a dab of salt on both sides makes everything last a little longer, and ups the flavour.

If guess it's mainly to keep you buying more.. you can usually tell by the smell whether it's ok or not.. I generally ignore "use by dates" and I deffo if ore "best before" dates... Still here after 30+years of living like that... And very rarely ill

This was super cool to watch

You sure did sliced that thin and fried it good. ...juuuust to be sure 😂😂😂

Also, never Freeze your Meat in the Store Wrapped Package. Open the Package and re-Wrap in a Paper based freezer wrap.

No my dude these people are eating rotten meat

This was great thak you for this. This was great!❤

7:09 You can’t get salmonella from beef.

Exactly!!!

Eye contact takes lots of practice. 2:25

I really your watch. Where did you get that?

I wonder if it's possible to "cure" spoiled meat by cooking the life out of the bacteria?

Good video

Thanks a lot. Really interesting outlook

beef jerky in the war it lasted months

trust government? LOL never

Everything that we were told back in days are all lies.

I have always afraid of food poison . I had food poison before and it was so scary and painful. I had meat turn grey but very faint foul smell. I threw it away after 3 days. Didn't want to risk it.

In general anaerobic bacteria are more dangerous ones sooo

Not boring At All! Very Very informative....because quite often i don't have enough freezer space when they have their meat sales & i doubt i'm alone in that. This way...open & dry aging..shows i can still buy the meat & Keep it from going bad! i've wasted so many trays trying to use it up quickly, after the 4th day it's absolutely unusable, really really bad..happened so much i quit buying during those sales..and that is unfortunate as it would help my food bill immensely. You showed us a way around this & for that i am Forever Grateful. Thank You Thank You!

Yes! Im glad ur exploring but most people dont. Another example. We used to make or use a simple bar soap. I remember a brand was called Octagon. It was brownish color n had no aroma added. We used it for decades n then disappeared. It was replaced by good smelling soaps. What u dont know is that most smelling soaps or perfumes have the minimum of 40 chemicals! Whats worse, those chemicals r harmful, toxic, and cause cancer. Most things that smell nicely r very bad for our health. Another example. We probably all know that plastics r harmful yet we consume food from plastic containers. Whats even worse is that we microwave em in those plastic containers n tons of chemicals from the plastic r released. We welcome plastic as one of the miracles of our times. We even chew plastic by chewing gum without knowing what it is!!! We r only chewing flavored plastic!!!

it would have been funny if you never revealed your credentials

R.I.P - was the last video made - lol

Well, i dont think it has to do w a build up of enzimes necessarily. I have given those meats to my friends from the USA visiting my people in Mexico. They never got sick bc of it. I havent done scientific research abt it but have been paying attention thru the years that meat processed or store that way doesnt harm. Plus i have lived in the USA more than in Mexico but still dont get sick when i visit n eat those meats. All I know is that big countries like this one convince people to fit their economic interest by exagerating or changing science. For example, i love fishing. Most times i go fishing for abt 5 to 6 hrs. If i catch one fish in the first hour, i carry it w me all day without gutting it or put it in ice. At home, i gut it n cook it the same day or later n never got sick. I even leave the salted fish out of the fridge n it doesnt spoil. Americans have been convinced that they need to use coolers to push the industry of coolers. And the same thing happens w the rest of the things. We r being lied in the name of rich people protecting us. Not true at all. Anyway, just giving u info abt my way of life that challenges the supossedly modern science.

I've had pork in my fridge well over three weeks and it was entirely fine, other than slightly discolored. If it smells I rinse it off too. Idk, maybe I have a slightly stronger stomach since I eat a lot of fermented foods.

how i know you Are not faking vad smells from ohter meat?

If you have a fan in the fridge you can leave it for 3 weeks easily

The plastic cutting boards are recommended for food safety but wooden cutting board have been shown to be safer according to a study at McGill university. I won't be surprised the food safety rules are false, it's not based in science like one would think.

Use a meat thermometer to make sure the meat is cooked to temperature which kills all the bacteria when cooking chicken and pork. Nice sound effects with the bites. Who would have thought unseasoned "dry aged" chicken that looked very dry tasted that good. Like how you were so worried about the other chicken that you said taste instead of smell, and I also would be totally distracted. Excellent experiment.

Very interesting experiment. Obviously, beef is different than chicken and fish, I wonder if pork would last longer.

dry age /= sitting in a supermarket fridge

He sure does Peter. You don't come across as a quitter. Don't cease til you know Him and you will never want less than Jesus. From Washington State. 5/8/2024

Oh ya. One of these days I hope to get in contact with Hanegal, in Denmark. They're the largest Organic meat processor there and they don't use Nitrates. We can live without them. Their meat is Brown, without pink dye. . I hope to find out if they ship to America. At my age I'm more picky about my health. The documentary is by ENDVR on youtube.. Type in Meat if your interested. Again ,Washington State 5/8/2024

I forgot to cook some pork I'm pretty sure it's past 10 days. Your response was all I needed to not even open it. Your repulse of not eating more pork is how my senses react also.I only wasted $3.60. Feeling well and staying alive is way more appealing. Glad your well. From Washington State..Thanks !!! 5/8/2024

One of the requirements in ancient and traditional meat preservation is ventilation or letting it hang in the open air.

Good point I agree. I'm a meat manager at the local market and I see this all the time.. I might pass this on to my customers

You really should take it 100% out of packaging - I don't know why you leave it 1/2 in (?) so the underside is the same as the packaged one - take it all out

Informative - I think that if you took it out of the package completely it would be good - as we know the enemy of food preservation is water - moisture - if it dries out - all good

This is interesting n funny. I come from the Mayan-Olmec-Aztec tribe in Mexico n 50 yrs ago nobody had a single fridge! We always left meat outside in the open. Usually we prefered to add salt as preservative but not necessary. As long as as air flows, no dust n no flies around, the meat will b good to eat. Even fish doesnt go bad as fast as most people think. If u salt it correctly, all kinds of meat can last for long time, even after it completely dries, the meat is good to eat. I learned all those tricks by living with my indigenous people. Hurray to them!

if you had the choice, you would still prefer to buy your food in a package, protected from everyone's hands and the environment. For the expired date, I would prefer salted meat; can't go wrong with centuries of knowledge; many things must have made it a standart, as people have different health and living condition. I wouldn't serve a four or ten days old meat in my restaurant, in the respect of the guests; unless it follows a specific known recipe. Interesting vid; I wouldn't have tried it; the market uses colors and additives in their products; difficult to have a clear view; and sometimes it plays with the date of packaging; and there are also the producers that can play something; your vid puts things in perspective despite having information. In this era, it's strange that such experiments are made; why it is not universal knowledge?

Don't eat disgusting meat that smells bad. I'll unsubscribe. There is no need for you to do that.

I've been keeping seasoned chicken, pork and beef on a rack in my spare fridge for a while now. My reasoning is that slaughtered meat is hung in a cooled room for some time to let the enzymes work to break down the meat and make it tender. For instance, if a chicken is slaughtered it is best hung in a fridge for a couple days. Second of all, why not salt and season the meat even if you don't plan on eating it today? Generally were this comes in useful is if I have a large package of meat that I have not split into single meals.

I'm a PHI and just found your channel this is brilliant and will be sharing this with my colleagues. I'm now doing a deep dive on potential anerobic pathogens that could have been able to outcompete other bacteria in the sealed meat package causing it to go rancid

9:19 never trust your gov period. Since we don't have gov. We have e corporations. Just look at your letterhead. Do you think your corporations want to do what's right, or what's going to get you to buy more ground beef?!?!?!

How about, The truth behind pork? No one is supposed to eat it. Pigs are so close to human that eating pork is basically cannibalism. The human body attacks pork protean like its a virus. You've been warned.

If you want to have a bit better luck? Put the meat on a rack so it gets airflow both on top and on the bottom. When you leave it in the styrofoam tray you're locking in moisture on the bottom and that really makes the bacteria thrive.

What makes sense to your nose the chicken smell or flavour 😁

The realisation of how much money has been wasted over the years for not knowing

Lol caught myself blowing to cool off the meat with u lol 😅

Beef can be eaten raw already, bacteria doesn't like it as much as pork or chicken. Normally, before drying any meat, person would cover it all in salt overnight or for few days in fridge to kill all the potential bad bacteria. Afterwards you can dry it anywhere with good air circulation. Top of kitchen near oven where air circulation is best(airflow is vital) . Job done. It's been done to preserve meat for centuries. Low humidity and good air circulation and you're good to go! No need to spend tons of money for beef jerky :D