Author Topic: shelf stable eggs  (Read 4957 times)

Offline tubercle

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Re: shelf stable eggs
« Reply #15 on: January 05, 2012, 08:50:26 PM »
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

or bacon

I will be trying this.
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Offline a10t2

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Re: shelf stable eggs
« Reply #16 on: January 05, 2012, 09:57:27 PM »
A better way is to roll a thin layer of sausage around it, then batter and fry.

Scotch eggs!

I actually just found some 15-year old pickled eggs while cleaning out my basement. They're awesome.
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Offline 1vertical

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Re: shelf stable eggs
« Reply #17 on: January 05, 2012, 11:45:19 PM »
I just read this thread and thought
   Stinky Tofu
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Offline euge

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Re: shelf stable eggs
« Reply #18 on: January 06, 2012, 12:41:06 AM »
I just read this thread and thought
   Stinky Tofu

It had to have sucked to be the first person to have to try this.

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Offline morticaixavier

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Re: shelf stable eggs
« Reply #19 on: January 06, 2012, 10:12:15 AM »
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

shelf stable meat is a sinch. pressure canning meat is a fine as long as you follow safe processing procedures/times. If you have a heat resistant plastic you could probably also vacuum seal the meat and then pressure can it. I imagine it woudl work for bacon as well. don't know what it would do to turtle though.
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Offline dean

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Re: shelf stable eggs
« Reply #20 on: January 06, 2012, 05:57:03 PM »
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

I believe you are talking about the old "country style" cured ham etc. or some people call it a Tennesee Country Cure... if I remember right.   :-\   Anyway its basically salting the hell out of it and smoking is optional if I remember right also, anyway it lasts for months upon months without any refrigeration required.  Before refrigeration if you wanted to keep meat it was about the only way.  A guy at work was just telling us about how his grandpa did it and that the meat was off white after it was finished.


Offline boulderbrewer

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Re: shelf stable eggs
« Reply #21 on: January 06, 2012, 07:44:57 PM »
The problem I see is going from pressure cooker to wax, I think pickling is the way to go.
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