That was not the kind of meat juice I was expecting (the Internet has ruined me), but it was somehow more horrifying. How did the meat juice not go quickly rancid without preservatives?
Maybe salt?
Turnover? Maybe it wasn't without preservatives?
Probably depends on the process, too; I've definitely used pretty old leftover bacon grease that was perfectly fine. When it goes bad you smell it.
It's a pressure cooked consomme. It probably didn't taste great after packaging but there shouldn't be any microbes living in it after cooking and there's not much left to spoil/go rancid after filtering with the egg white
Some homemade chicken stock would be a great gift for me
Could Mann S. Valentine II be the first recorded neckbeard in history?
I use concentrated beef flavoring in some sauces. It's like liquid bouillon. Doesn't need refrigeration, much the same as bouillon I suppose. And all the salt in it helps too!