Modern experiments in creating bog butter yield a product that seems to be an acquired taste, with "flavor notes which were described primarily as ‘animal’ or ‘gamey’, ‘moss’, ‘funky’, ‘pungent’, and ‘salami’.
…salami?
Peat bogs, being low temperature, low oxygen, highly acidic environments, have excellent preservative properties. Experiments conducted by researcher Daniel C. Fisher demonstrated that pathogen and bacterial counts of meat buried in peat bogs for up to two years were comparable to levels found in control samples stored in a modern freezer,[9] suggesting that this could be an effective preservation method.
I've always thought we could improve the performance of refrigerators / freezers by replacing the air with a inert non-reactive gas like nitrogen. Food in a cool nitrogen environment will not oxidize, because there is no oxygen! This could be done with a top down cooler (where the lid is on top), just fill with nitrogen.
Maybe a refillable liquid nitrogen container so it forces all the oxygen out every time you open it.
Nitrogen is denser then air, so you can have a float indicator at the rim of the unit, if the nitrogen dips to low you pump in more until the float... floats. All mechanical, no electronics needed!
Interesting read, thank you.
I really would love to try this
I thought it said "dog butter"
I have nipples, Jack, can you milk me?
