Preserving Meat Without Refrigeration

[mmckee1952]

Preserving Meat Without Refrigeration
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By: Esther
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If you haven’t considered what would happen without power, start by looking in your kitchen. Your refrigerator would no longer work. Meats and perishables would spoil quickly. While we all want to think we won’t ever be without electricity, no one can predict when the next major world war or other catastrophe will occur.
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A major catastrophe that shuts down power plants would be devastating—that is, unless you are prepared and know how to survive. You should learn how to preserve meat without refrigeration. Salting and brining are two efficient, simple means of preserving meat for your family’s sustenance.
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Before You Start
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You are going to need a source of fresh meat. Beef and pork are both good options. If you have gotten into homesteading, you may have your own pigs and cows; however, you can also purchase fresh meat from a butcher or a co-op that sells beef and pork fresh off the hoof.
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Next, you should examine your house thoroughly using a thermometer. As you go from one area to the next, record the temperature. Make sure you check the attic, any unheated areas of your house, your storage shed, and any other shelters on your property. You are looking for the coldest areas; this is where you will store your meat.
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Read More: http://www.offthegridnews.com/off-grid- ... igeration/

[Jeff82]

Want an incentive to get into this (preserving meats, etc.)?

Read One Second After by William R. Forstchen.

[M1A4ME]

Meat can be canned, like garden vegetables.

My family never did (I don't know why) but many folks do. They can chicken, squirrels, rabbits, etc. The make stew and can that (meat and vegetables altogether).

I've got some catching up to do and then I think I'm going to try canning chicken and canning stew. Nothing much beats a good hot bowl of beef stew on a cold wet winter evening.

[Reverenddel]

AGREED! Canned brunswick stew, chili, and spaghetti sauce during the winter is AWESOME!

[SpanishInquisition]

A method used in the past was called Lord's Salt. Experiments by those that study medieval quisine show that it can be used for up to 3 weeks and does not require smoking. The information is at the bottom of this page:


http://www.pbm.com/~lindahl/cariadoc/miscellaneous.html

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