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Schwarzwaldschinken that's spent almost two years vac-packed

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Thread replies: 6
Thread images: 3

Anonymous
2017-09-05 01:33:57 Post No. 9387196
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Anonymous 2017-09-05 01:33:57 Post No. 9387196 [Report]
Schwarzwaldschinken that's spent almost two years vac-packed in my fridge - a delicious surprise, or Botulism City?
>>
Anonymous 2017-09-05 01:35:04 Post No.9387201
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Anonymous 2017-09-05 01:35:04 Post No.9387201 [Report]
Why not both?
>>
Anonymous 2017-09-05 01:35:48 Post No.9387205
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Anonymous 2017-09-05 01:35:48 Post No.9387205 [Report]
>>9387196
hopefully the latter in your case
>>
Anonymous 2017-09-05 01:41:09 Post No.9387224
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Anonymous 2017-09-05 01:41:09 Post No.9387224 [Report]
File: 1484902279595.jpg (23KB, 429x536px) Image search: [Google]
1484902279595.jpg
23KB, 429x536px
>>9387205
Gee, that's not very nice
>>
Anonymous 2017-09-05 02:23:00 Post No.9387369
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Anonymous 2017-09-05 02:23:00 Post No.9387369 [Report]
File: mmm.png (415KB, 596x490px) Image search: [Google]
mmm.png
415KB, 596x490px
eat and post results
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Anonymous 2017-09-05 02:50:21 Post No.9387462
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Anonymous 2017-09-05 02:50:21 Post No.9387462 [Report]
>>9387196
Depends on how long the original ham was smoked and how heavily it was cured. If it was just fridged and not frozen I wouldn't risk it. The only ham I'd trust to be stored that long would be something like Prosciutto cured for at least 1 year or more. If you can determine that curing date/length it might be safe to eat, but I wouldn't risk it imo.
Thread posts: 6
Thread images: 3
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