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Why doesn't sliced cured meats last?

post #1 of 3
Thread Starter 
Hi, just curious as to why ham, prosciutto,etc sliced at the deli counter doesn't last as long as jerky or bacon? I'm sure it has something to do with air exposure. When these meats are whole and sitting, they just cut off the mold that forms on the end?
post #2 of 3

Once sliced the meat is exposed to bacteria. While many don't do well on salty meat there are those that thrive and cause ham, etc to spoil. Until sliced only some harmless molds can survive on the dry surface. Jerky and dry cured bacon has greatly reduced water activity and bacteria can't survive this condition, so it lasts longer or indefinitely in jerky's case...JJ 

post #3 of 3
Thread Starter 
Thanks for the info!

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