Canned meat goes through a process of heat to kill any bacteria present in the meat so it doesn't poison or kill you. Vacuum packed meat has live bacteria on it and in it and that is the reason we freeze meat because it stops the growth of bacteria. Simple refrigeration allows bacteria to grow but retards it some what, however it does not stop the growth and the bacteria does grow. Before refrigeration, salt curing and smoking was used to kill the bacteria and preserve meat, we still do it today. I salt cure and smoke salmon, it tastes better than before it was cured and smoked. However, eating meat that has only been refrigerated for almost two months is foolish in my opinion. However if anyone want to try it, if I were you, I would have an ambulance service on speed dial before you do it.
Last edited by Woods walker; 01-28-2018 at 06:02 PM.