In any scenario outside the grid and SHTF, you are less likely to be able to use your refrigerator to keep your food, even if it is well prepared and equipped with an alternative energy source. In a scenario where there is no possibility of keeping your refrigerator running, the meat will be the first to go bad and will become completely useless.
In case you can deal with that, you do not need to think of a way to preserve meat and keep it fresh and usable, but if you can not imagine your life without this source of fat and protein that is a very important part of our daily Nutrition, then we will teach you a couple of old ways on how to preserve your meat and how to keep it usable.
This is one of the simplest, most common and simplest techniques any person can perform and in any condition. If you know how you can make fruits and vegetables, you will not have any problem with canned meat so you can keep it and use it later when you need it. The best way to preserve meat through canning is to first cook the meat and expose it to high temperatures so that it can kill the bacteria and keep it safe for use.
Instead of canning raw meat, a better option would be to cook it first. For example, you can make a tasty dish with spices and sauce that contains pieces of meat and then you can do it with a pressure canner. You can make a meat or a chicken stew, or you can use pork to make a meal and then cook it well before canning it.
Many people see this idea covered with a veil of skepticism, since the flesh really decomposes quickly and easily and, unlike fruits that can still be used for something (at least to make jams), the meat is useless and full of bacteria once it begins to spoil. The smell of rotten meat in itself is a sufficient reason to make you throw it away. We rely on our fridge to keep raw and cooked meat equally fresh, while cooked meat will last a little longer in a refrigerator, but even if you can not use your refrigerator and want to keep raw meat, you can do so.
The process requires a little more time than was originally needed for canned cooked meat, but it’s worth it if you want to have a stash of raw edible meat on your off-grid shelf.
Before starting to process meat for canning, you must first know how the age of the meat at the expiration date will largely depend on the type of meat you are using, as well as other factors such as bruises and bits of fat in the meat. the pieces of meat. You must remove all the fat and bones before cooling and canning the meat so that the quality of your meat is not affected by those factors.
Bruising can also affect meat, so be sure to use clean, quality pieces of meat. In this way you can keep raw poultry, chicken, turkey, pork, veal and even fish. Just as our ancestors used to “bathe” the meat with salt and spices to help the meat retain its freshness and remain edible after a longer period of time, you should also treat the meat with a salty solution. Avoid excessive use of salt solution in pigs and poultry, since these types of meat absorb salt more easily.
Before starting to pack the products, you must first keep the meat cold from a minimum of 6 hours to a maximum of 12 hours. The time needed to cool the meat depends on the type of meat you are using. Chicken and turkey will naturally require less processing than pork and poultry or beef. Once the meat is cold and salty, you can use your pressure filler, it is recommended to use the line gauge filler or the heavy gauge filler.
Once you have finished with the canning, do not move the cans for a couple of hours, as the sudden changes in temperature do not adapt well to the meat. Later, you can hide your canned raw meat on its isolated shelves and use them when necessary. Be sure to check your products and renew any cans that are close to the expiration date.
Just as you can use the process of dehydration to preserve fruits and vegetables, the same process can be applied to preserve the meat in the same way. All true hedonistic carnivores enjoy dried meat. Jerky, of course, is manufactured by dry processing and dehydrated to preserve it for a long time. If you wish, you can dry the chicken, turkey or fish along with the beef, the process is the same. This is what you must do to make your batch of jerky.
First, pick up good steaks or stakes and put them in your freezer. It will not take long, since you only want the meat to be firmer so you can slice thin pieces of meat. Once the meat has come out of the freezer, cut it into thin pieces. You can use the grain to do that. You will need a plastic bag with a seal to put the meat.
In addition to the thin slices, you will also put Worcestershire and soy sauce (two thirds of a cup each), tablespoons of honey or maple, dried onion and garlic to taste, pepper, red pepper in flakes and? tablespoons of liquid smoke. In case you do not have liquid smoke, you do not have to use it, but the taste will surely be better with it.
Once finished, seal the bag with meat and other ingredients in the freezer and chill for about 3 hours. After 3 hours have passed, take the slices of meat and place them on a baking rack. Put everything in the oven and bake for 4 hours at 250 degrees. When the jerky has left the oven, let it dry for a day and then store it in airtight containers for storage. You can dry and preserve any type of meat. You can also use a dehydrator, but the oven will work well.
Before the refrigerator was invented, people needed a way to preserve the meat, so they used the curing process. This process is very simple and has been used for centuries before the freezing process, but we also use it today, although not to preserve it, chefs often use curing to add a distinctive flavor to the meat. Curing is generally used in pork, beef and fish and can easily cure your meat in the following way:
The first thing you should do is establish the ratio between the brown sugar and the amount of salt you will use. As meat is attacked very quickly by bacteria that you definitely do not want near your stomach, and all this is due to the watery base of the meat fibers and the love of the bacteria, the salt is used to destroy those bacteria and make the meat safe to eat. It is well preserved. For 12 pounds of meat, you will need about half a pound of salt and a quarter cup of sugar. The sugar is there to establish the balance and it will also give the meat a great flavor.
In addition to salt and sugar, you can add spices such as basil, rosemary, mint and parsley. What we also recommend is adding a special ingredient that will keep the meat 100% edible for a long time: we are talking about sodium nitrite.
Sodium nitrite should be treated and used with caution, as this solution can be dangerous, as can be useful. To avoid accidents, you can also use vegetables: spinach, celery, lettuce and other green leafy vegetables to cure the mat, since the green leaves contain nitrite. The amounts of nitrite present are healthy for us, so you will not risk your health and still be able to cure the meat to preserve it.
Another way to add nitrite without risk is to use the substance called pink salt. Pink salt has healthy amounts of nitrite and will not harm it when used to cure. Once you are sure you have everything you need to heal the meat, take the meat you choose and cut it into larger pieces. Treat the meat with salt, brown sugar and green leafy vegetables.
You can also add some maple or make jam or use honey instead. However, you should not do it. Once the meat is ready and cured, you can store it in a jar or jar, whatever it is you have. Another thing you should take care of is placing your meat in a place where the temperature does not exceed 37 degrees Fahrenheit.
The cured meat placed and treated as such must remain stored for a month and then you will remove it. You must wrap the pieces with paper, plastic or any other material that is also moisture proof. In addition, you can store the meat on the shelves or use it when you need it.
Smoke is still used to treat meat because of the specific flavor it gives to meat; It is very tasty and delicious, besides being considered a delight. The practical aspect of this is that the smoke has exactly the same effect that is being obtained from the use of salt in the cure: the smoke will keep the bacteria away from the meat and the stomach. You can be sure that your meat will be well preserved and tasty when it is treated with smoke. However, this process may be a bit more demanding than the latest techniques we have listed and explained. Let’s see what you need to do to make the meat smoke!
Therefore, in case you have heard of a smokehouse near your place, you can take the meat you plan to smoke to preserve and you will save time and effort. If you want to try this technique for yourself or do not know where to find a smokehouse, this is what you will do.
First things first, what you need to know is that smoking the meat should be done inside. You can probably do it in your basement, but in case you have a hut, it would be good to make or buy some racks and have them installed on top of the hut, that is, on the roof (a little bit lower).
You will also have to buy a smoker. This machine is quite easy to buy, store and use, since it is available in stores and online, in all sizes and works with different types of fuel. So, if the place to smoke the meat you have is small, that will not be a major problem, since you can buy a smoker to fit the room, that is, your small smokehouse.
Alternatively, if you do not feel like buying a smoker, you can try using your barbecue. Simply put it in the room with the meat and keep it smoking. The smoking process is actually similar to cooking, so you will basically cook the meat with smoke. The good thing about this is that you will end up with a tasty batch or lots of meat and have them eaten for a long time.
Smoking takes a long time, since it is a slow cooking process, which uses heat that indirectly affects the meat, of course, eliminating the bacteria and preparing the meat so that it is usable and ready to eat. The temperature used should be between 150 and 220 degrees F.
It is also smoked cold, but this process is only used to give the meat that is already cooked the smoked flavor that everyone likes. In this way, you will end up with a tasty final product that does not require a refrigerator to be edible and free of bacteria. The preservation of meat in nature could also be made possible with this technique, since it can hang meat on the shelves that, alternatively, it has made with branches to surround the fire pit. The meat should be hung over the fire, on top so that it cooks slowly through the smoke and does not stick to the grill.
Brining is very similar to curing, although there are some differences between techniques and brining, which can in fact be described as wet curing. What Brining will require you to do is make the salty solution that we have already mentioned, describing it as a great solution to treat raw meat. You will need jars for your meat, so make sure you have enough seals and jars. Clean the jars thoroughly and fill them with the salt solution.
The solution should also contain brown sugar and you can add some herbs of your choice to make the meat more tasty. Therefore, for three quarts of water you will add half a cup of sugar and one pound of salt. Add herbs and the amount of herbs used is optional. Once you have made the salty solution, you should take the meat of your choice and cut it into medium sized pieces. You can use the meat you want, but the brine is usually used for fish, beef and pork. Maybe it is better to treat the chicken and the turkey with smoke or to keep it with drying and then in brine.
Fill the jars with meat (more than half the jar must be full) and then add the salted solution. All the pieces must be completely soaked so that the pickles work and all the pieces of meat must be placed tight so that there is hardly a place between them. That means you need to fill that jug completely with meat and the salty solution. Seal the jars and place them in the storage room away from sunlight, of course.
You will have to check the meat every week for four weeks, like this: open the jars, remove the meat, remove the solution and replace the meat. In case the solution is thicker, you should make a new batch of salty solution and put the meat back with it, pulling the thick. After four weeks and 4 regular controls, your meat is ready to be used and stored in airtight containers without the need for refrigeration.
You know that you have more than a couple of techniques to choose from and many different explanations for a problem of how to preserve meat in case there is no possibility of using a freezer or a refrigerator. Now, whether you have electricity or not, you can still use and preserve the meat so that it is free of bacteria, tasty and completely edible.
As a survivor, you must be prepared for any SHTF case and cover all aspects of survival. Now you can try all or some of the old techniques that are used below to make sure that your stash is not full of tasty protein sources.
CONSERVATION OF FOOD