Salt preserving meat for 2 years?

While salt can be used for preserving meat, it's unlikely to keep meat edible for 2 years, even under ideal circumstances. Here's why:

* Salt's limitations: Salt works by drawing out moisture and inhibiting bacterial growth. However, it doesn't eliminate all microorganisms.

* Time and spoilage: Over time, even heavily salted meat can succumb to spoilage. This can include:

* Lipid oxidation: Fats in meat degrade, causing rancidity and off-flavors.

* Protein breakdown: This can lead to unpleasant textures and flavors.

* Mold growth: Even with salt, certain molds can survive.

Factors that influence meat preservation:

* Salt concentration: Higher salt concentrations offer better preservation, but can make the meat inedible due to excessive saltiness.

* Temperature: Colder temperatures slow down spoilage processes.

* Packaging: Airtight containers help prevent mold growth and oxidation.

* Meat type: Some meats, like fatty pork, are more prone to spoilage.

Alternatives for long-term meat preservation:

* Freezing: This is the most effective method for preserving meat for several months or even years.

* Curing: This involves using a mixture of salt, nitrates, and other ingredients to inhibit bacterial growth and develop unique flavors.

* Drying: Dehydrating meat can significantly extend its shelf life.

Important note: It's crucial to always prioritize food safety. If you're unsure about the safety of preserved meat, it's best to discard it.