Methods Of Meat Preservation
The problem of storing meat for use all year round is an old one.
Before preservation though…
Hanging
Although not a method of preservation, a period of ‘hanging’ can improve the flavor and texture of meats by giving natural enzymes time to break down tough muscle fibers. The temperature range for hanging is 33 to 40 degrees F. Fresh meat and poultry will rapidly deteriorate in temperatures above 40 degrees F, so be wary of this. Without a refrigerated room, this can obviously only be done during the cold months of the year. Game should be gutted first, and any scent glands should be removed. Hanging times range from 24 to 48 hours, to even longer for a more tender meat (It must remain under 40 degrees F!)
Freezing
Since the time frame of World War II, freezing has become the most popular way to store meat. It is quick and easy and preserves the nutritional value and flavor. Obviously though, freezing depends upon a supply of electrical power. Freezing meat is best at 0 degrees F, for longest shelf life. Wrap all pieces securely in individual moisture-proof packages to prevent freezer burn. Label each package with they type of meat and the date is was frozen. All meats will begin to deteriorate in the freezer though. Ground meats will be good up to 3 months amethods-to-preserve-meatnd stakes or roasts will last well up to 6 months.
Canning
Canning meat is convenient and economical, and is not endangered by power failures. Canned foods keep for a very long time (years). Be aware that the greatest danger in canning is botulism, a severe and often fatal form of food poisoning caused by bacteria that thrive in airless conditions. This is easily and readily prevented by being sure to to follow proper canning recipes, and to heat containers for an extended time at 240 degrees F. This temperature requires a pressure canner with its control set for at least 10 pounds. Again, search out recipes for either raw-packed or hot-packed meat.
Curing
Salt is the only essential ingredient for curing. It retards spoilage by drawing water out of the meat while also killing decay-causing microorganisms. Meat cured with salt alone will store well (but will be tough and dry). An early salt cure was as simple as storing slabs of meat in a barrel of salt. ‘Kosher salt’ can be used for curing meat and is a type of coarse salt which is usually made without additives. ‘Curing salt’ is most commonly used today and is a special blend of salt and other ingredients including sodium nitrite (which has become somewhat controversial regarding potential health issues with large doses).
Smoking
Curing is the first step in the smoking process, essential for good flavor. ‘Cold smoking’ is best for preservation (and for adding flavor) with temperatures between 70 and 90 degrees F, and is more easily accomplished during cooler months. The cold smoking process may range from 1 to 14 days. The preservative benefit of smoking is that the smoke contains tar-like substances that are deposited on the food. To a greater or lesser extent, they seal the surface, keeping air from coming in contact with the food. Fats in the food will not turn rancid from exposure to air, so smoking is particularly useful for preserving fatty foods. The smoke also kills bacteria. Smoked meats may still spoil quickly though, depending, so refer to research of your particular meat, recipes, and shelf-life storage.
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What about dehydrating, or sun drying it?
Absolutely… dehydrated meat is another method of preservation, and no doubt there are many recipes of how-to to accomplish it with a dehydrator, an oven (on low), and by using the sun.
Very common, called jerky.
Be well.
I wonder if you could increase the shelf life of preserved meat by using a Food Saver like device to vacuum pack it before putting into a pest resistant container.
Conceptually similar to putting your canned jars in a divided box.
Be well.
Yes, no doubt that would be true. Keeping the preserved (fill in the blank) in an environment absent of air would certainly help extend the shelf life. Storage temperature, and preservation method would affect the overall results… with moisture content likely being a factor as well.
We have always worried about losing our frozen food stocks to power failures and the such. We thought about purchasing a generator, but we know that fuel could become scarse. Our remidy to all this, we learned to pressure can our meats. Now we don’t have to worry. We didn’t know it was so easy. What little meat & vegetables that we have frozen now, are our number one priorty if a power failure accurs. We’re canning it all! I even bought an old used LP range to can & cook with for just such events. It don’t need any electricity, no clock, no light, & no timer. The propane gas institute says that a family of two will use about 65 lbs of propane a year, depends on how much baking they do.
I am leaning toward dehydration, followed by vacuum-sealing. It probably isn’t as good as canning, but SWMBO (She Who Must Be Obeyed – see “Rumpole of the Bailey” for the reference) doesn’t like the idea of a pressure cooker (fear of explosion), though I think that there is virtually no risk if one has a quality unit. At least it’ll keep the meat for a while (plus, help me develop some good jerky recipes – because jerky isn’t just for Doomsday).
As for cooking, we have a camp stove that uses the little 1-lb. cans of propane, plus an attachment to hook it to a 20-lb. canister. Not a “forever” solution, but it’ll work for a good long while. Back-up to that is a rocket stove that I’ve made from tin cans. All you need is some dry wood, some tinder and a match or two, and you have the means to cook anything.
Good luck with the jerky. Making jerky is time consuming, tough, & not tasty with my eggs. Guess you can make jerky from rabbit? We have used a presure cooker for 40+ years and have never seen one blow up. Cooks everything quicker, makes it tender, & saves fuel. I love cooking outside with wood, but that is all together different. I have a chuck wagon cook set of irons, tools, & cast iron cookware. I can make cobblers, cornbread, and beef roast w/potatoes with ease. I practice cooking using less wood the better, knowing that in hard times, I might have to use my wifes kitchen chairs for fuel. Thats an inside joke. Have you ever tried to cook in the rain when everything is damp, overcast, wind blowing? Anyway, you can pressure can chicken or rabbit on the bone in a jar. When you unseal a jar, it smells the whole house up, just like chicken of the sea. I can’t tell you in words just how good that smells. It will make your ribs knaw on your backbone, Yep, that good!
Take beef or deer, just cut into small pieces, stuff into jars and cook in the pressure cooker. Ummmmmmm good.
Here is a tip, maybe you know? Contact your sheriff department, when they have a deer/car collision, they call someone to come & get the deer carcass, get your name on that list. A little fresh roadkill will keep the larder stocked up.
Also , pickup old LP tanks, so you will have extra tanks of fuel. You can find these on old BBQ grills in the trash or free for curb pickup. Also on RV’s, these will be #30 tanks. Have them refilled. Anyway, these are just ideas, tried, & true. If they help, pass them on.
Is canning meat really that simple? Just cut it up, put it in the jars (with lids on loosely?) No botulism so far? I want to do this too.
CAN YOU GIVE ME WAYS OF PRESERVING BEEF ? OR IT IS THE SAME AS WHAT IT IS STATED ABOVE ?