Naturally Occuring Preservative Could Give Meats a Three-Year Shelf Life page

[Saoirse]

Those of us who want to keep meat from spoiling for more than a few weeks have had limited options till now. We can cure it into bacon or sausage; freeze it or dry it; or buy it supermarket-"fresh" in a shrink-wrapped envelope. Now Daniel J. O'Sullivan, a professor at the U. of Minnesota, has a new solution that might keep a piece of meat fresh for years on the shelf. cont...

ewww...though this sounds like it has been done before in the form of fermented meats.

[Alex Good]

So all I need to do to preserve my food is put it in my gut? Sounds like something I've been doing for years anyway.

[Daemonized]

Reminds me of the bit from Oh Brother Where Art Thou

This stew's awful good.
-Think so? I slaughtered this horse last Tuesday; 'm afraid she's startin' to turn.

[Saoirse]

though, i think fermented meats are preserved by bacteria, and this article is saying that they would use a byproduct of the fermentation process. sort of the same thing but not really. i imagine the flavor would be altered considerably.

[New Renaissance]

Holy moley. Why not just preserve it like our grandparents did with salt smoke and spices? How hard is that?

And Daemonized, that fits it perfectly. Yack

[New Renaissance]

though, i think fermented meats are preserved by bacteria, and this article is saying that they would use a byproduct of the fermentation process. sort of the same thing but not really. i imagine the flavor would be altered considerably.

It would definitely add a nice vomitty flavor to the sausage.