Great meals you just had

[Kugelfisch]

I've seen some in the zoo once.

[Kugelfisch]

Peking duck. I get to have that once a year, meeting some relatives. Always very nice.

[AdorableOtter]

I found a block of basically raw bacon I was preparing in the depth of fridge. I completely forgot it's existence for 3 months and now it's a completely dried up solid brick.
To turn it into a true bacon block, I have to re-hydrate and reduce the salt kahntent before smoking because it's too salty as it is (10% salt) ,but it seems too bricky, guess turning into home made bouillon with food processor might be a better idea.

[Kugelfisch]

It didn't lie in the fridge open, did it?

[AdorableOtter]

Actual lee temperature doesn't affect that much because those micro-whatever can't survive in very high salt (or sugar, vinegar, etc) environment. The meat simply can't rot as a result. You still have to be careful of mold/humidity though. Fridge is handy because the air inside is dry, but you can just hang the meat somewhere dry-ish instead (and that's more traditional/proper way to make).