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Preserving Meat with out a Freezer

post #1 of 8
Thread Starter 

So I was wondering what are the best ways to preserve meat/smoked meat, in the event of a long term power outage, meaning we do not have freezers and fridges?  I am interested in multiple methods, some stuff I already know, but put all ideas out there.  

 

I know smoke and salt keep away the nasties, but for how long.  Is there a way to smoke thing to make last a long time?  How did the Pioneers and etc. do it?

post #2 of 8

This is a question best answered by Chef Jimmy J.

 

I'm sure he will be along shortly.

 

Al

post #3 of 8

Salt the meat with a minimum of 2.75 % salt....  You should have cure #2 added also...    dry the meat to about a 30-40% weight loss...   Store in a cool dry place that has a small amount of air movement...  You can coat it with a white mold that keeps other molds off the meat....  the white is edible...   Get Marianski's book....   

 

.. ..

post #4 of 8
-drying/smoking
-summer sausage
-jerky
-canning
-confit (meat cooked and stored in fat)
post #5 of 8

It would be back to Old World techniques. The problem is, you need a Curing Cabinet to get started or have an underground Root Cellar. To preserve without use of any electric refrigeration, you have to start the process in cool weather, like our Grandparents that slaughtered the Hogs in Oct and Nov. There is lots of good info like the Books Dave suggested. These techniques give a more edible product then making everything into jerky or salt pork...JJ

post #6 of 8

Another option is to pressure can/cook the meat. The best resource for this information is to get in touch with your county extension office. They can provide you with the correct pressure and times for what you want to can. We put up 100+ pounds of tuna year. Used to do that much in salmon & smoked too. When we used to get elk and deer we would can some of it too. Just another method to explore.

post #7 of 8
Quote:
Originally Posted by dirtsailor2003 View Post
 

Another option is to pressure can/cook the meat. The best resource for this information is to get in touch with your county extension office. They can provide you with the correct pressure and times for what you want to can. We put up 100+ pounds of tuna year. Used to do that much in salmon & smoked too. When we used to get elk and deer we would can some of it too. Just another method to explore.

Never had homemade but I know it has to be better than Chicken of the Sea! I have had canned Venison, in Pasta Sauce and that was great...JJ

post #8 of 8
Quote:
Originally Posted by Chef JimmyJ View Post

Never had homemade but I know it has to be better than Chicken of the Sea! I have had canned Venison, in Pasta Sauce and that was great...JJ

Hands down no comparison. We started canning tuna back in the 80's. Haven't had store bought since. We take extra care when filleting the tuna to remove all the red meat (cats get that). We use the wide mouth 1/2 pint jars. Pack full with tuna. No water, oil, etc added. 1/2 pint make two healthy sandwiches or three decent ones. Usually use two to three jars for casserole. Salmon and smoked salmon we do the same way except we steak cut the fish. Pack skin bones and all for salmon.
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