Preserving meat in winter is usually not a problem. During the frosty period, the meat is allowed to cool for 3-4 hours and then frozen. Hanging cuts of carcasses in the open air for several hours. In a warm or transitional period of time (light frosts, thaws), meat is salted to prevent spoilage.
Preservation of fresh meat and fish in the field, drying and smoking in terms of survival.
In the absence of utensils (tubs, barrels), the meat is salted in a dry way, which gives a slightly worse quality of meat with high salinity and hardness. Fresh meat can be smoked by hanging finely chopped salted pieces over a smoky bonfire. The closer the meat is hung up to the fire, the faster it is smoked, the tastier it is, but it cannot be stored, the hot smoked product spoils quickly.
, without removing the skins and without plucking. After cooking, the charred skin is removed and the carcass is cleaned of the viscera..
A convenient way of cooking under the fire. To do this, dig a hole in the ground 30-40 cm deep and line it with fresh leaves, grass or a damp cloth. The meat or roots are laid at the bottom of the pit, they are covered with a 1.5-2 cm layer of sand, and then a bonfire is made from above. After 30-40 minutes, the food is completely ready. You can also fry meat on hot stones, covering it with grass, leaves, and then a layer of sand or earth. When cooking mussels in the same way, it is not recommended to wrap them in leaves.
Saving fish in survival.
To preserve the caught fish, they are gutted, but at the same time they are not washed in water and salted, but only wiped dry with a grass or a rag. Then, having inserted the struts into the abdomen, the fish is spread out and hung out in the wind for 15-20 minutes. Slightly dried carcasses are transferred by nettles or fresh (but always dry) sedge. Fish is well preserved if it is buried in cool coastal sand in a shady place, after having previously closed its mouth and gill covers. First of all, a furnace is built for smoking..
For example, in a cliff of a clay bank, a horizontal depression is dug, at the end of which a vertical hole is dug from above. A pipe wide enough to allow several fish to be placed in it is made of stones or sod above it. For this purpose it is convenient to use an old iron or wooden barrel with an embossed bottom. Cover the barrel from above and, pushing the lid, adjust the width of the smoke outlet.
Before smoking, the guts are removed from the fish, the gills are washed thoroughly, it is slightly dried in the air, and then the carcasses are rubbed on the outside and inside with salt. If time permits, the fish can be put for 2-3 hours in a strong salt solution and immediately before smoking, remove it from the brine and slightly dry. A fish previously strung on a wire is hung in the chimney so that the carcasses do not lie on the walls and do not touch one another. The wire is passed through the eye holes or the occipital bone. It is advisable to tie a large fish with several turns of twine, otherwise the fish may fall apart when smoked.
Branches of deciduous trees are used as fuel. First, for drying and boiling fish, firewood that is placed at the outlet of a horizontal hole should burn with a bright, but preferably a short flame, then the fire is reduced and smoke is intensified. To do this, you can put some raw branches without leaves, as the ash from the burned leaves settles on the fish, worsening its appearance. At the same time, the blower is necessarily covered. Smoking ends when the fish becomes golden brown. Smoking continues depending on the size of the fish, smoking device, fuel 2-4 hours.
In the field, fish can be smoked by hanging or laying on a tripod in the smoke of a fire. The temperature, the amount of smoke and the time spent can be used to control the type of smoking from cold to hot. Dry the fish in the sun for 2-3 days, placing struts between the ribs. In order for the meat of salmon fish to keep up with the bones, they are dried in the shade of rare trees so that the sun and shadow alternate, and the duration of the drying is increased by 1-2 days.
Cold storage of fish is somewhat more difficult. To do this, the amount of salt during salting is reduced to 600-700 g per 10 kg of fish. After drying, the fish are hung on twine or laid out on special rare racks in a niche of the shore or in a specially built hut. A bonfire is made without a big flame of rotten leaves, leaves and needles. The distance from the fire to the fish should be 1.5-2 meters, air temperature 20-30 degrees. The duration of smoking, depending on the size of the fish is 10-15 hours.
Based on the book Methods of Autonomous Human Survival in Nature.
Maslov A.G., Konstantinov Yu.S., Latchuk V.G..