Long ago, hence "Historic", sailing ships would load provisions for voyages
that would sometimes last for years (whaleing ships might be out for two or
three years). The sailor would subsist on meat that had been packaged into
barrels and dry beans and peas, along with "hard tack" a dry, bread/cracker. I
can find information on 'salt cureing meats for smoking or drying, but nowhere
can I find information on the process used or what exactly was in those
barrels. I have even asked at various maritime museums and have not been able
to get an answer.
Does anyone here have a handle on this process? or how it would be replicated
today. What exactly was in those barrels? As I understand it the figure of
Uncle Sam was orriginally of a Troy NY meatpacker who marked his barreled meat
for the Union Army in the Civil War, with the marking "U.S." and it was later
said to stand for it being packed by "U.ncle S.am" I know I could just take
some corned beef and maybe have something like what they used after the
de-salting of the meat, but I am interested in what made them able to hold meat
in a useful state without refrigeration for years at a time.