I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast beef fresh? How do butcher's do it?
How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...