How can certain meats be cured for months without rotting? Same question for alcohol that’s been cured for decades?
In: Other
Rotting occurs when microorganisms get into food and start breaking it down.
Alcohol is toxic to most microbes, so alcoholic beverages will break down very slowly.
Meat is cured in a dry, cool environment where microbes grow very slowly. Also, many cured meats are salted, microbes have difficulting surviving too much salt.
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