Owly055
Well-Known Member
- Joined
- Feb 28, 2014
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Let me point out the very obvious fact that you are making the highly unrealistic assumption that the while steak that remains and shows no visible sign of decomposition, it is never the less taking place............. Though there is no visible or detectable indication.......none whatsoever.
If you bother to read the published documents, you will discover that the signs include primarily swollen cans, odd odors, and discoloration.
The idea that someone could not detect the signs of the decomposition after a 90 day incubation period is beyond absurd. That the agents that produce deadly toxins like Botulinum can do their evil magic and leave no traces detectable to the human senses, is beyond absurd.
H.W.
If you bother to read the published documents, you will discover that the signs include primarily swollen cans, odd odors, and discoloration.
The idea that someone could not detect the signs of the decomposition after a 90 day incubation period is beyond absurd. That the agents that produce deadly toxins like Botulinum can do their evil magic and leave no traces detectable to the human senses, is beyond absurd.
H.W.
My reaction is not "what's the point of learning through experimentation" it is: you have acknowledged that you haven't killed all of the pathogens (particularly botulism) and therefore you cannot produce a product that is safe to consume. As a result, you cannot have a successful result, regardless of how the meat appears. What is it you are trying to confirm? That you can make an ok looking piece of meat that is not edible?
A sterile environment would not have provided adequate conditions to kill botulism spores. It may appear unspoiled, but again, that doesn't make it wholesome or safe to eat. That is why canned food guidelines repeatedly warn that proper protocol is important. Food that looks, smells, and tastes fine can be harmful.
If you were so inclined, you could have read work done by commercial breweries, who have researched shortened mash times. You could have researched historical no boil styles. Or you could have read the forums of our Australian friends, who pioneered no-chill techniques. None of these techniques require belligerent experimentation, simply an open mind and a few hours free for reading.
You are certainly welcome to experiment and enrich your life in whatever legal ways you see fit. If you want to store meat in your cupboards, go for it. Just don't come here encouraging others that this is a wholesome product with a 33% success rate, when the end result is likely to be harmful and potentially fatal to whomever tries it. This is a forum that tries to help noobs, not kill them.