Boiled beef

[Brokennock]

I am not the best writer by far. I asked was the meat frozen when taken or not I guees that is the simple question.

If it was frozen there is no kind of test IMHO as I have taken frozen meat stored insulated in just clothes an cloth They were good 2-3 days after as they were STILL frozen the first day and a half

So what does that prove you boiled it in vinegar water then froze and it was good when used but the question remains how long thawed?

Then it tasted good is not an answer to did anyone get sick?

Then the Grammar Nazi answer.

I learned don't eat High meat it may get you sick. I have had food poisoning and do not wish it on anyone.

I asked to find out if it is a good method and so far I am saying no answer.

Last post here and to any of the posters items.

Like I said, I understood, and agree with, the premise of your question on temp of the meat when packed and transported. The number of days it stays good without refrigeration, in temps above 40 degrees farenheit, should not start to be counted until the meat has thawed. It would be good to have a similar size roast cooked some other way, and maybe a raw one, for comparison to see if the one boiled in vinegar really does last longer. I'm thinking the vinegar would at least help prevent mold growth.

 

[Sicilian Hunter]

To clear the questions posted earlier:
The Boiled beef was taken from the freezer in a frozen state, over the course of 2 days it defrosted in the cooler without being removed.
By no means was this a "test" or "experiment" of any kind and I was not trying to "prove" anything.
I simply followed a recipe.
NO ONE got sick.
I have not hung this preserved meat to dry/cure or experimented with that although I know others have.
All I can say, is find the recipe, follow it and be your own judge.
Personally, I enjoyed making it and eating it as did the others I offered it to.
MANGIARE!!

 

[Zonie]

Most of the bacterial organisms that cause meat to spoil and can cause food poisoning can't live in an acidic place so the acetic acid in the vinegar will provide protection against it.
Boiling the meat in vinegar will produce a "shell" of acidic meat which will protect the inner meat from spoiling. The inner meat is pretty germ free even without the acid protection until it is exposed to the air by cutting it.

I've also read that garlic can protect meat from some types of virus although I don't know what kind of virus or how much garlic it takes to do the job.

 

[Sicilian Hunter]

Most of the bacterial organisms that cause meat to spoil and can cause food poisoning can't live in an acidic place so the acetic acid in the vinegar will provide protection against it.
Boiling the meat in vinegar will produce a "shell" of acidic meat which will protect the inner meat from spoiling. The inner meat is pretty germ free even without the acid protection until it is exposed to the air by cutting it.

I've also read that garlic can protect meat from some types of virus although I don't know what kind of virus or how much garlic it takes to do the job.

Good to know, I noticed cutting into the meat that the center was pinkish and I was concerned over a longer period of time that would be a problem but now that you mentioned the acidic shell, there was a visible penetration of the vinegar that showed in the color of the outside being “darker” for lack of better terms.
If you look closely at the 2nd pic you can see it