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.
i sincerely believe plastic cutting boards could be the main reason why there is so much cancer. plastic cutting boards are used in all food processing facilities.
A big issue with pork is most big factory farms feed pigs the worst food byproducts (including other animal waste) from other industries. Stuff that you wouldn’t feed your dog. If pigs are fed a good, clean diet of mostly plants the meat tastes incredible and has no smell.
Glad I found this channel so early - your videos are 🔥- back tracked and watched some of your early ones. Love your video style and the simple approach you take to the topics you're covering. Please don't tell me fish is next.
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
I have watched several of your videos now, and I must say that I am thankful...because you are answering questions that i have pondered...and been way to scared to try lol.
"I had only a small window to film this today, and I was worried I had already taken this experiment far enough." Or "My wife isn't a fan of the meat videos, and I was worried she might be back from the store any minute." But really I do appreciate each of these videos, it's changed how I keep meat in the fridge. You make good content!
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.
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'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.
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.
Hey, i did your control test the other week by accident and we had the same reaction! Gut wrenching dry heaves and a smell that is indescribably putrid!
its usually the accumulated waste products of the bacteria in the meat that cause digestive issues as a majority of the live bacteria will be killed off during cooking
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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.
i sincerely believe plastic cutting boards could be the main reason why there is so much cancer. plastic cutting boards are used in all food processing facilities.
A big issue with pork is most big factory farms feed pigs the worst food byproducts (including other animal waste) from other industries. Stuff that you wouldn’t feed your dog. If pigs are fed a good, clean diet of mostly plants the meat tastes incredible and has no smell.
Glad I found this channel so early - your videos are 🔥- back tracked and watched some of your early ones. Love your video style and the simple approach you take to the topics you're covering. Please don't tell me fish is next.
it's not fish 😁
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
I have watched several of your videos now, and I must say that I am thankful...because you are answering questions that i have pondered...and been way to scared to try lol.
Just found out your channel and I gotta say. Its brilliant hahahahah😅 I love it. You gonna grow fast my.man!
"I had only a small window to film this today, and I was worried I had already taken this experiment far enough."
Or "My wife isn't a fan of the meat videos, and I was worried she might be back from the store any minute."
But really I do appreciate each of these videos, it's changed how I keep meat in the fridge. You make good content!
how did you know? 😁
This was super cool to watch
Can you put the meat on the rack instead of leaving it on that styrofoam plate full of juices?
That would certainly help! I'm just being lazy because I know lots of people are just as lazy as me 😆 😆 😆 next time
@@peteryoonrxr Yes it would be interesting as third test category.
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.
All great tips
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.
Great. Keep em coming.
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.
oh yes. not all stomaches are the same.
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.
Great video again!
You sure did sliced that thin and fried it good.
...juuuust to be sure 😂😂😂
just making sure! 😂
Hey, i did your control test the other week by accident and we had the same reaction! Gut wrenching dry heaves and a smell that is indescribably putrid!
Great job
I'd be interested to see this tried again with boneless cut
what an interesting comment!
I wonder if it's possible to "cure" spoiled meat by cooking the life out of the bacteria?
its usually the accumulated waste products of the bacteria in the meat that cause digestive issues as a majority of the live bacteria will be killed off during cooking
it would have been funny if you never revealed your credentials
😂
W
Noooooo don't eat that pork!!!!!
It tasted fine, really