So in a climate controlled environment (an office) in a low humidity environment (Anchorage, Alaska) some fried and salted food didn’t develop the bacteria it needed to decompose before it dehydrated?
Okay.
But do not introduce logic and reason into a thread that is meant to invoke hysteria.
Yes - apparently many folks forget how “jerky” was originally made.
Raw meat coated with salts/sugars/spices and then hung in a low-humidity environment until it’s completely dry and dehydrated...
Oddly enough it doesn’t rot.
Why is it whenever people are confronted with real science, they run screaming in the other direction? Anyone who has taken a decent chemistry course could have predicted this outcome.
Yup. To extend the explanation, the food at one of the early South Pole expedition coastal bases is still (mostly) edible over a century later, due to the low humidity and temperature. Antarctica is after all the world’s largest desert.