cured meat storage life

[SHOOTALL]

Somewhere in the Bible life was to be 4 score and 7 , I think that was 87 years. My grandfather was born in the 1870's and lived to 94 , he didn't have indoor plumbing until he was about 80. He ate mostly what he grew - pigs and chickens , game + veggies . He would eat beef a few times a year. I doubt he had many shots . I don't believe the type food many eat is responsible for long life as it contains chemicals we were never built to digest. Grandpa ate foods free of chemicals . He ate alot of pork , bread , gravey etc. BUT HE WORKED every day but sunday. His water came from a deep well.
 The plumbing did help alot. Also in Va in the 30's students were given clases in hygeine . My mother still had her book . It showed how to take a bath and keep food clean etc. My first Boy Scout Manual had similar in it.
 It seems we are learning the natural food thing once more and exersise along with better waste management and water quality. Maybe 100 will be the next mark ?

[Dixie Dude]

On the History Chanel show, The Story of Us, they said people who lived in the country were healther than in the cities without indoor plumbing, lots of outbreaks of colera, flu, pnumonia.  Indoor plumbing in the cities helped clean the up.  They said we were actually healthier and richer than the average Britton.  I think the Bible says 3 score and 10, which is 70 and if by reason of strength 4 score, which is 80.  That is where we are now. 
 
I don't think it is as much what you eat as to how much without hard work.  Hard work that farmers once did, burned the calories off, and all the pork and fat didn't bother them so much.  Today, it stays on you and causes heart disease, strokes, and diabetes.  No hard work, eat less.  Back to meat storage.
 
 

[SHOOTALL]

Yep My dad and uncles would tell stories of grandpa running stangers off when flu etc was going around.

[myronman3]

i was offered some venison from someone i know.  seeing as how i am a stickler for butchering and that i like to eat venny rare, i plan on making all of it into jerky.   i am going to brine it, then smoke the hell out of it.   

[blind ear]

Life expectancy in America was about 50 before discovering germs, and before indoor plumbing.  Indoor plumbing shot it up to the 60's.  After WWII and the use of antibiotics and vaccinations for kids diseases, then shot up to the 70's.  Not smoking and being able to resusitate someone with a heart attack and early detection of cancers have increased it to about 78 now.  If you take out all accidents, wars, and self inflicting disease such as AIDS, it would be about 85.  So, it hasn't been the food people have eaten as much as other things causing the life expectancy to increase. When social security was inplemented, 65 was the retirement age with the life expectancy of 67.  That makes one think the retirement age should be raised for younger people?  With cures for cancer around the corner, it might jump up a couple more years.

If they made speed available OTC I might agree with that. The old body doesn't run like a young one. The endocrine system slows down and energy levels drop. We are weaker and recover slower. ear

[myronman3]

i just made some jerky....i have no idea how long it will last, but it is getting bagged and thrown in the cupboard.

[tacklebury]

Don't know if your mileage will be the same as mine as a lot of jerkey duration depends on moisture content and ability for air to get to it.  My unpreserved jerkey in zip lock bags only lasts about 2 weeks, whereas putting it in a vaccuum bag sealer extends it to nearly 6 months.  Completely dried meat (to the point of zero water) will last in zip lock bags for 3 months depending on humidity, but will extend to over a year in vaccuum sealed bags.  Canning is a much better method for over 1 year timeframes of storage.