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Old 02-24-2017, 07:23 PM
swaghauler swaghauler is offline
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Default Approximate Preservation Times by Preservation Method

Here are some of the most common methods of food preservation and the average amount of time that the preserved food should last. The chart will also list a Check Frequency representing how often a check for spoilage must be made once the preservation time is exceeded.

Refrigerated Foods: This storage method involves holding the food in an environment of 40F/5C down to 33F/1C. The typical lifespan of refrigerated foods before a check for spoilage are:
Beef: 7 days before spoilage begins. Check Frequency: 1 day.
Lamb: 6 days before spoilage begins. Check Frequency: 1 day.
Pork/Produce: 5 days before spoilage begins. Check Frequency: 1 day.
Poultry/Fish: 2 days before spoilage begins. Check Frequency: 1 day.

Frozen Foods: This storage method involves holding foods at temperatures of 32F/0C for longer term storage. The typical lifespan of frozen foods is:
Beef/Vegetables: 12 months before spoilage begins. Check Frequency: 1 month.
Fish/Lamb: 10 months before spoilage begins. Check Frequency: 1 month.
Pork: 8 months before spoilage begins. Check Frequency: 1 month.
Poultry: 15 months before spoilage begins. Check Frequency: 1 month.

Freeze Dried/Processed Food: This commercial storage method involves both dehydrating and then freeze-drying food. It is most commonly used for making camping/backpacking foods (such as the Mountain House brand). This food is the civilian equivalent of an MRE. The lifespan of this food is 5 years with a Check Frequency of 1 year.

Commercial Canned Foods: This represents commercially canned foods such as Campbell's soups or Dinty Moore beef stew. This food counts as an MRE for consumption because it too is "fortified" with added vitamins and minerals. The average lifespan of the typical canned good is 24 months with a Check Frequency of 6 Months after the listed expiration date. Dented cans add one to the Check for spoilage roll.

Enhanced Commercially Canned Foods: This represents commercially canned, specially prepared, "survival rations" like the products CMMG prepares (I highly recommend their Tactical Bacon if you can afford it). This food is the equivalent of an MRE but cost 10X as much. The shelf life of this food is 10 years and the Check Frequency is 1 year.

Smoked Meats: This is one of the most common primitive methods of food preservation. Smoked meats have a life expectancy of 1 month before spoilage begins. The Check Frequency is 1 week for smoked meats.

Sun Dried/Dehydrated Foods: This method of preservation involves "sun drying" or dry heat preservation (placing food in a hot and dry environment such as a car's cabin on an open grate/screen). It can be used for a variety of foods. The lifespan of Dried foods is 1 month and the Check Frequency is 1 month.

Dry Cured (salted) Foods: This is another method of preservation using spices and salts to infuse the food and then "cure" it over a low heat (you can use an oven to do this). This is how beef jerky is made. The lifespan of Cured meat is:
Beef/Fish/Lamb/Pork: 24 months before spoilage occurs. Check Frequency is 1 month.
Poultry: 12 months before spoilage occurs. Check Frequency is 1 month.

Wet-Packed/Cured (salted) Foods: This form of salt curing involves a chemical cocktail using salt and other preservatives to "cure" meats BUT allow them to remain "soft" when cooked. The finished product is often canned (like European Canned Hams) or sealed in barrels of brine water. This preservation method was commonly used for bulk rations until WW2. The average lifespan before spoilage of wet-packed, cured meats is 5 years. The Check Frequency is 1 year.

Canning/Pressure Canning of Foods: This method of preservation involves bringing the food in question to a boil under pressure to create a "seal" on the glass container it is in. If the food IS ACIDIC, you can create the seal using only the pressure from the boil. For other foods, you must boil the jars in a "pressure cooker," which increases the pressure inside the jar to create a more powerful seal. The lifespan of "Canned" food is 12 months with a Check Frequency of 1 month.

Confit Preservation: This method of preservation is used with "greasy" meats such as Duck, frog legs, or other "oily" foods. It involves "slow cooking" the meat in Lard/Fat for a period of time until the Fat mixes with the oils in the meat and "renders" to a creamy texture. This boils off the water and O2, preserving the meat under a layer of fat. It is then often sealed in an air-tight container and can last a fairly long time. As a bonus, the meat is very tasty cold (unlike most of its contemporary preservation methods). The shelf life of Confit is 3 months with a Check Frequency of 1 month.

Checking For Spoilage:

When a Spoilage Check is called for (by the Check Frequency of the Storage Method), you must roll 1d20. The following modifiers apply to this Spoilage Check:

+1 for each previous Spoilage Check made (or Check Frequency period exceeded).
+1 for every 10F/5.5C of temperature OVER 70F/20C or fraction thereof.
+2 for damaged food packaging (rusted cans)
+1 for dented cans which are still sealed
-1 for every 10F/5.5C of temperature BELOW 40F/5C

Any roll of 20 or more indicates spoilage has occurred. You must then check the Food Spoilage Table in the next posting to see HOW the food is contaminated.

Last edited by swaghauler; 02-24-2017 at 08:05 PM.
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