I am interested in preserving meats. Pemmican and Jerky are fine short term, but I'm looking for long term, no refrigeration type preservation. Has anyone canned meat without a pressure cooker? Does anyone have any pickling recipes that don't make everything taste like a garlic Dill pickle? What about salting/curing? Is there a way to do that without nitrates and sugar? Thanks in advance. Mike
asked byMike_Opteris (477)
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on March 05, 2010
at 07:00 PM
Also, can't forget confit. The latest WAPF newsletter had a letter where someone described how people in Greece used to preserve meat in fat with salt. "Sealed and stored in a cool place, confit can last for several months." If I were storing it outside the fridge, I would make sure the meat is absolutely buried in the fat. When I would go to eat it, I would discard the top layer of fat because it's probably oxidized.
on March 05, 2010
at 01:12 PM
I just saw this is in a local blog and it might apply: Chinese meat drying.
on March 10, 2010
at 12:17 AM
For a quarter carcass, you should use a separate freezer that you do not open very frequently. You do not want the temperature to fluctuate much. Freezer burn comes from air exposure, so airtight packaging would prevent that. Properly packaged in a good freezer, meat should last for years.
Dried meat will literally last forever if stored in CO2 or nitrogen. When people say that confit or jerky will only last a few months, they are just avoiding lawsuits.
on March 09, 2010
at 09:25 PM
Boiling water is 212 degrees botulism spores die at 240 degrees
And here: http://www.foodsaving.com/canning_guide/
on February 16, 2011
at 07:49 PM
I bought a pressure canner and also want to can meat. I've read a few blogs like backwoods home and other off the grid sites, that suggest pressure canning meat is very doable. So many people get scared off food preservation. I always ask myself who has the most to gain by scaring me off being self-reliant? That said, Canning takes practice and patience so gain skills by doing easy safe projects before graduating to more difficult types of canning.
Basically you want to be scrupulously clean, follow recipes for times and weights. Make sure your lids and glass jars are oil and grease free. (use vinegar to wipe rims) Check your seals by holding the jar by the edge of the lid after canning. If it doesn't open then it is a tight seal (do this over the sink or with your hand below just in case)
I want to start by doing my own oil packed canned tuna and also can beef/game and stocks as well. Canning meat can be a great alternative for people with small living spaces or don't have room for a freezer.
Pressure canning is great because it really expands the variety of stuff you can put up in jars. Plus you don't have to change the flavor of foods by adding acid and/or lots of salt.