How can certain meats be cured for months without rotting? Same question for alcohol that’s been cured for decades?
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Alcohol is highly toxic to most microorganisms – it’s practically an aicd bath to them so high-proof booze is good indefinitely as long as you don’t let it evaporate.
Curing meats also involves making the environment hostile to microorganisms. Salt, smoke, heat, corrosive, no oxygen, no water – one or more conditions that prevent the growth of bacteria that would normally be feasting.
Remember that unlike you, bacteria have to spend their entire life cycle inside whatever they’re eating. Make that impossible and the food won’t spoil very easily.
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