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Author Topic: Preserving beef and other meats  (Read 4055 times)

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Offline Thor

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Preserving beef and other meats
« on: June 19, 2009, 02:56:53 PM »
OK, I want to store meats for the long term. I have access to a dehydrator, canning equipment etc. I could probably go out and purchase a vacuum sealer. Any thoughts, recommendations??
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Offline rich_t

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Re: Preserving beef and other meats
« Reply #1 on: June 19, 2009, 05:13:19 PM »
I'd either go with the dehydrator or the canning routine.  Even if you vacuum seal it, you still need to freeze it.

For some other ideas:

http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_pres.html
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Offline Flame

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Re: Preserving beef and other meats
« Reply #2 on: June 19, 2009, 08:12:34 PM »
I'm not much help there...I've never been very good at it!
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Offline Inga

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Re: Preserving beef and other meats
« Reply #3 on: June 20, 2009, 09:08:41 AM »
Does anyone have the salted meat method? That may help.
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Offline rich_t

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Re: Preserving beef and other meats
« Reply #4 on: June 20, 2009, 03:46:33 PM »
Quote from: Inga on June 20, 2009, 09:08:41 AM
Does anyone have the salted meat method? That may help.

Salt curing is probably one of the oldest forms of preserving meat.  But, as you might expect, the meat is very salty afterward.  I've had some salt cured bacon that was pretty good, but I couldn't eat much of it due to the salt content.
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Offline LC EFA

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Re: Preserving beef and other meats
« Reply #5 on: June 22, 2009, 07:07:47 AM »
I preserve beef by making it into Jerky - Cut up some decent quality steaks , remove the fat. Marinate overnight in soy sauce, drain, pat dry and roll in salt / spices mixture, then dry on a rack oin in a slightly open oven (to allow the moisture to escape) at 70-80C until dry.

Vacuum pack after if you make enough - use promptly after opening so pack portion sizes that are suitable.

This is fairly impractical for large amounts of meat or if you don't really care for jerky. It also doesn't keep for very long especially in hot and humid climates.

I don't know all that much about canning - I'd suspect the best way to do that would be to prepare stews and the like and can them - probably you'd have to cook the meat entirely before canning it.

The best plan for having a long term stockpile of beef is to have a big freezer or keep it on the hoof until it's needed.
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Offline djones520

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Re: Preserving beef and other meats
« Reply #6 on: June 22, 2009, 07:26:16 AM »
If your planning post nuclear war rations, then dehydration and canning might be best.  If it's just for buying in bulk and planning on eating in a few weeks, then I'd go with the vacuum pack and freezing it.

Thats what we do, and it works great.
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Offline mamacags

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Re: Preserving beef and other meats
« Reply #7 on: August 11, 2009, 07:36:46 PM »
In the Foxfire book series there are detailed instructions on ways to cure meat.  The whole series is a survivalist bible.  See if you can get them on ebay or something.
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Offline Wineslob

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Re: Preserving beef and other meats
« Reply #8 on: August 12, 2009, 10:02:14 AM »
Quote from: Inga on June 20, 2009, 09:08:41 AM
Does anyone have the salted meat method? That may help.
My Aunt bought and shipped out (back east somewhere, to Cali) some salted hams from one of those "preserved Colonial Towns" where they do everything the "old" way.


Most-horrible-inedible-shit-ever.   :puke:
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Offline Thor

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Re: Preserving beef and other meats
« Reply #9 on: August 13, 2009, 03:36:16 PM »
Quote from: Wineslob on August 12, 2009, 10:02:14 AM
My Aunt bought and shipped out (back east somewhere, to Cali) some salted hams from one of those "preserved Colonial Towns" where they do everything the "old" way.


Most-horrible-inedible-shit-ever.   :puke:

LOL, one has to soak those in milk for a day or two to remove the salt. If not, it's like eating a salt lick.
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"The state must declare the child to be the most precious treasure of the people. As long as the government is perceived as working for the benefit of the children, the people will happily endure almost any curtailment of liberty and almost any deprivation."- IBID

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Offline Wineslob

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Re: Preserving beef and other meats
« Reply #10 on: August 13, 2009, 04:19:58 PM »
Quote from: Thor on August 13, 2009, 03:36:16 PM
LOL, one has to soak those in milk for a day or two to remove the salt. If not, it's like eating a salt lick.


We tried everything to make that crap edible. Soaked it in water, boiled the shit, cubed and soaked in water............plus it had a slight rancid smell to it that never went away. Godawful.

No wonder the colonists hunted deer, 'possums, squirrels, rabbits, coons, anything but that shit.  :p
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“The national budget must be balanced. The public debt must be reduced; the arrogance of the authorities must be moderated and controlled. Payments to foreign governments must be reduced, if the nation doesn't want to go bankrupt. People must again learn to work, instead of living on public assistance.”

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