Originally Posted by
seedsbelize2
In Belize we heated leftovers to boiling for a few minutes every 12 hours. Tropical and no refrigeration. Of course we weren't eating that fancy schmancy food. Mostly beans and rice and vegies.
This reminds me of why some parts of the US have a tradition of making Country Ham - ie dry cured, not brine-pumped - and others don't. You need to have enough days that are below danger but above freezing for the cure to penetrate. Too cold and the cure doesn't get in, too warm and the meat spoils first. This is why you have Virginia and Kentucky and Tennessee making country hams, but not, say, Vermont or Florida.