In a SHTF event, chances are that you will not be able to rely on your fridge to preserve your food as usual. People can get overtly reliant on fridges to store their food and this can be a problem.
If you don’t have access to a fridge anymore, what will you do? How will you preserve your meat for later use? People have been using other methods to preserve their food for centuries. This knowledge can come in real useful.
You can start by taking a look in your kitchen. Examine how much food you have and think how much of it would spoil without refrigeration.
Meat would be the first one to go once you lose electricity, but spoiling can be prevented using old-fashioned techniques. Methods such as smoking and curing are just two examples used for a long time, and are efficient when it comes to keeping meat from spoiling.
First, you need to decide on a place where you will store your meat. Ideally, you will want to do it in the coldest area available. Good examples are the attic, a storage shed, a shelter etc. Use a thermometer to check the temperature in each place and decide on the best one.
How to Cure Meat
Curing is a technique which basically involves preserving the meat in salt. This was one of the most common ways of keeping meat fresh in the days before refrigeration. Some still use it today, but now it is more about enhancing the flavor of the meat, not about preserving it.
Meat spoils because it is a good place for bacteria to thrive in. Bacteria need water, and there is a lot of water content in the meat, especially the muscle fibers. This is solved by introducing salt. It will expel a lot of the water from the meat, and creates an environment where bacteria cannot develop and multiply.
Besides the meat, you will also need a mixture of curing salt and brown sugar. For example, half a pound of salt mixed with a quarter cup of sugar should be enough for ten to twelve pounds of meat.
The sugar is necessary in order to counterbalance all of the salt, and will also give the meat a distinct flavor. If you like, other sweet products can be used such as honey or maple syrup.
You can also add your favorite herbs and spices if you want, they will also give your meat a unique aroma.
There is another ingredient which, ideally, should be included: sodium nitrite. It is particularly effective at fighting off botulism – a very bad bacterium which you do not want anywhere near your meat. At the same time, high levels of nitrite can also be toxic, and you need to take special care with this step.
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There are two safe ways for you to add sodium nitrite.
- Using green leafy vegetables such as celery, spinach and lettuce. They all naturally contain sodium nitrite. You can add juice or extract and you will get the sodium nitrite you need.
- Adding pink salt. Also known as Prague Powder #1, this salt already contains a mixture of regular table salt and sodium nitrite in the appropriate composition.
Once you have the necessary ingredients, start cutting the meat into slabs. Pork is commonly used, but you can also use beef or fish. Take a slab and cover it heavily in the salt mixture. Do this with the rest of the meat. After this place it in jars or crocks for storage. Make sure that the meat slabs are tightly packed together.
Take them to your storage destination of choice. Make sure that the temperature is below 38 degrees Fahrenheit, but that it is well above freezing. 36 degrees Fahrenheit is ideal.
After about a month of storage, take the meat out. Take each slab and wrap it in paper or plastic. Either is fine as long as it is moisture-proof. This meat is now ready to be stored and consumed whenever you need it.
How did our grandparents preserved their food all year round? Watch the video below and learn how to make the perfect root cellar for all your supplies.
How to Brine Meat
The process described above is referred to as dry curing, but there is also a method for wet curing, also known as brining. This technique involves you keeping the meat submerged in a salty solution.
The steps are similar: the meat needs to be cut the same way and placed in jars or crocks. Wash the meat and sterilize the jars before you do.
Now you need to make the salt water. Adding about a pound of salt and half a cup of sugar to three quarts of water should do. Feel free to mix in other ingredients such as herbs and spices. Repeat this process until you have enough water for all of the jars. Fill each one up.
Make sure that the meat is completely submerged. If you are having problems, place a weight on top. Take the meat to your storage area.
Unlike dry curing, the meat will need your attention on a weekly basis. Each week you will have to take the meat out of the jars, stir the brine well and then place it back. After four weeks of repeating this process, your meat is ready. If you find the brine to be getting too thick, you will need to replace it with a fresh batch.
How to Smoke Meat
Smoke has the same effect as salt of keeping away bacteria from your meat. It also gives it a very tasty flavor which is why it is still used today.
If you know of a smokehouse near you, you can take it there, you will save time. If not, you can do the process yourself, but you will need a smoker. The good news is that they are available in all kinds of shapes and sizes, and use various fuels such as propane or charcoal. You can also modify grills or ovens to work as smokers, but the use of a regular smoker for this purpose is recommended.
This method is similar to grilling the meat and will generate a lot of smoke, so it needs to be done outdoors. However, grilling is a quick cooking process that uses high heat, while smoking takes much longer and uses indirect heat at low temperatures. The temperature should be anywhere between 150 and 225 degrees Fahrenheit.
This process is known as hard smoking and it is a way of cooking your meat in a way that will not require refrigeration. The end product will look similar to jerky.
Cold smoking is also available, and uses much lower temperatures below 100 degrees Fahrenheit. This method is only used for flavoring the meat rather than actually cooking it.
There you have it: three ways to prepare and preserve your meat for long periods of time. You should choose the one which is most accessible to you and meets your needs of survival.
We are not used to thinking about what to eat or how to procure food for our children. Again… don’t take anything for granted just because we’re living in good times now.
This article has been written by Bella Scotton for Survivopedia.
Our grandfathers and great-grandfathers were the last generation to practice the basic things that we call survival skills now. Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Claude Davis, the author of ”The Lost Ways Book”, did an amazing job putting together the lost knowledge of our grandfathers.
You can order your paperback copy HERE
Here’s just a glimpse of what you’ll find in The Lost Ways:
From Ruff Simons, an old west history expert and former deputy, you’ll learn the techniques and methods used by the wise sheriffs from the frontiers to defend an entire village despite being outnumbered and outgunned by gangs of robbers and bandits, and how you can use their wisdom to defend your home against looters when you’ll be surrounded.
Native American ERIK BAINBRIDGE – who took part in the reconstruction of the native village of Kule Loklo in California, will show you how Native Americans build the subterranean roundhouse, an underground house that today will serve you as a storm shelter, a perfectly camouflaged hideout, or a bunker. It can easily shelter three to four families, so how will you feel if, when all hell breaks loose, you’ll be able to call all your loved ones and offer them guidance and shelter? Besides that, the subterranean roundhouse makes an awesome root cellar where you can keep all your food and water reserves year-round.
From Shannon Azares you’ll learn how sailors from the XVII century preserved water in their ships for months on end, even years and how you can use this method to preserve clean water for your family cost-free.
Mike Searson – who is a Firearm and Old West history expert – will show you what to do when there is no more ammo to be had, how people who wandered the West managed to hunt eight deer with six bullets, and why their supply of ammo never ran out. Remember the panic buying in the first half of 2013? That was nothing compared to what’s going to precede the collapse.
From Susan Morrow, an ex-science teacher and chemist, you’ll master “The Art of Poultice.” She says, “If you really explore the ingredients from which our forefathers made poultices, you’ll be totally surprised by the similarities with modern medicines.” Well…how would you feel in a crisis to be the only one from the group knowledgeable about this lost skill? When there are no more antibiotics, people will turn to you to save their ill children’s lives.
And believe it or not, this is not all…
Table Of Contents:
Making Your Own Beverages: Beer to Stronger Stuff
Ginger Beer: Making Soda the Old Fashioned Way
How North American Indians and Early Pioneers Made Pemmican
Spycraft: Military Correspondence During The 1700’s to 1900’s
Wild West Guns for SHTF and a Guide to Rolling Your Own Ammo
How Our Forefathers Built Their Sawmills, Grain Mills,and Stamping Mills
How Our Ancestors Made Herbal Poultice to Heal Their Wounds
What Our Ancestors Were Foraging For? or How to Wildcraft Your Table
How Our Ancestors Navigated Without Using a GPS System
How Our Forefathers Made Knives
How Our Forefathers Made Snow shoes for Survival
How North California Native Americans Built Their Semi-subterranean Roundhouses
Our Ancestors’Guide to Root Cellars
Good Old Fashioned Cooking on an Open Flame
Learning from Our Ancestors How to Preserve Water
Learning from Our Ancestors How to Take Care of Our Hygiene When There Isn’t Anything to Buy
How and Why I Prefer to Make Soap with Modern Ingredients
Temporarily Installing a Wood-Burning Stove during Emergencies
Making Traditional and Survival Bark Bread…….
Trapping in Winter for Beaver and Muskrat Just like Our Forefathers Did
How to Make a Smokehouse and Smoke Fish
Survival Lessons From The Donner Party
Get your paperback copy HERE
WHAT TO READ NEXT:
5 TECHNIQUES TO PRESERVE MEAT IN THE WILD YOU SHOULD PRACTICE
HOW TO MAKE YOUR OWN BACON (STEP BY STEP GUIDE)
A RETURN TO THE OLD PATHS: HOW TO MAKE PEMMICAN LIKE THE NATIVE AMERICANS
20 LOST RECIPES FROM THE PIONEERS: WHAT THEY COOKED ON THEIR JOURNEY WESTWARD
SEVEN CLASSIC GREAT DEPRESSION ERA RECIPES GRANDMA USED TO MAKE
POTTED MEAT: A LOST SKILL OF LONG TERM MEAT STORAGE
BACK TO BASICS: HOW TO MAKE AND PRESERVE LARD
THE BEST WAY TO STOCKPILE VEGETABLES OFF-GRID
OLD FASHIONED PRESERVING-GRANDPA’S RECIPE FOR CURED SMOKED HAM
HOW TO MAKE GUNPOWDER THE OLD FASHIONED WAY
SURVIVAL HERBAL RECIPES FROM OUR ANCESTORS
OTHER USEFUL RESOURCES: