I like bacon but I don't think I want to leave it uncooked for days in my haversack first.Seems to me that I'd want to go more full-immersion and eat something more authentic... though not so authentic to suffer some of the historical lower gastro-intestinal consequences, to put it politely.
It's salted enough that the salt prevents bad bacteria from growing. It's also a little drier than modern bacon, though not much. The original purpose of making bacon, ham, salt pork, etc. was to keep meat over the summer, before large-scale refrigeration was practical. Since then, they've been changed to suit the taste, so the modern grocery-store versions sort of resemble the flavor and texture of the original items, but no longer perform like the originals. I think that's one of the reason reenactors and modern people are afraid of eating period food at reenactments--they don't understand what it is.Is it more like jerky or something?
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