3-Days of Marching Rations - Printable Version +- RomanArmyTalk (https://www.romanarmytalk.com/rat) +-- Forum: Reenactment (https://www.romanarmytalk.com/rat/forumdisplay.php?fid=5) +--- Forum: Roman Re-Enactment & Reconstruction (https://www.romanarmytalk.com/rat/forumdisplay.php?fid=26) +--- Thread: 3-Days of Marching Rations (/showthread.php?tid=22927) |
3-Days of Marching Rations - Flavivs Aetivs - 08-24-2013 It's a matter of heat. You have to get the heat high enough to penetrate the cysts their eggs hide in. 3-Days of Marching Rations - M. Demetrius - 08-24-2013 Evan's right. Just because the pot is boiling doesn't automatically mean the meat in it has reached 212F or 100C at its center. Really, for the most part, if it's 160 or so (71C) nothing will be alive in it. But that means the meat must be in the boiler, and stirred for a good while. There's a very good chance not a few people got sick from diseases related to cooking, and some surely died from parasites like digestive track worms. There's even a mention of someone being wormy in the Bible--Acts 12:23. 3-Days of Marching Rations - Kegluneq - 08-24-2013 Quote:It's a matter of heat. You have to get the heat high enough to penetrate the cysts their eggs hide in.Which would be easier if you were stewing meat for long periods, or frying very small pieces of meat, I assume. Also, the gladiator diet is sounding pretty good right now 3-Days of Marching Rations - arklore70 - 08-24-2013 Mithras, great visual on what the ration actually looks like. Looking at that ration, I would have to have those tactically acquired augmented rations or I fear, but if for short periods, in order to move fast, and travel light, it will certainly keep you going, especially if you have built up fat to burn. Might be worth trying to see what happens for a week. 3-Days of Marching Rations - Flavivs Aetivs - 08-24-2013 Quote:Evan's right. Just because the pot is boiling doesn't automatically mean the meat in it has reached 212F or 100C at its center. Really, for the most part, if it's 160 or so (71C) nothing will be alive in it. But that means the meat must be in the boiler, and stirred for a good while. I think there's a few Roman texts that mention worms. USDA Regulation regarding the killing of Trichinea worms by penetrating the Cysts: Quote:Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52° C (125.6° F), in 6 minutes at 55° C (131° F), and in < 1 minute at 3-Days of Marching Rations - Semisalis Abruna - 08-24-2013 When carrying meat on our walks, I chose two alternatives: Dry ham like parma ham and sausage. I had no problems with them leaking fat etc when I wrapped in linen. I wonder if you wrapped cooked pork in intestine or stomach membrane, would it keep the fat from getting all over your kit? Well preserved salt pork or beef is as solid as hard tack but needs soakng for a long time in plenty of clean water before you can use it. In WW1 the Royal Navy used salt beef packed in wooden barrels for the Crimean War and didn't record any ill effects on the men. |