Before there were Maytag stainless steel side by side Fridge/Freezers, meat was kept edible through smoking or salting.
Seeing as how we have a pretty strong core of members in the alberta threads now, I was hoping that some of the more experienced meat connesuers could pass on their wisdom to us. Even though I know the methods of preserving meat (smoking and salting) ive never actually seen it done. Also, I have no idea how long it will stay preserved for. Within the next year I plan on begining to hunt, and would like to know the traditional methods of storing meat.
Lets just pretend that freezers were never invented. If anyone has any other methods that they have heard of or have practiced, please post them here for the rest of us meat noobies.
See you all after.
Wild game preserves really well, b/c of the low fat. Jerky is the easiest. A guy I know does mine up with a little smoker he got from Bass Pro, but there are lots of ways to make your own. You can vac seal it in mason jars to keep it fresh.
This year will be my first year canning my wild game harvest. I have an All American pressure canner I'll be using. But if anyone has any good recipes, I would grateful! 😀 Looking for white tail, muley or moose this year.
Spicey venison jerky, my fav.
_________________
Deep in the night you will look into the ever looming dark and despair, and think...
"Damn it, I should have listened to Crier.... that bastard is brilliantly gifted with "supernatural common sense."
are there only certain parts of the animal that would be used for jerky? because I think that in theory you could use all the meat if you sliced it.
Jerky seems like a good option, but what about steaks and roasts etc? how would you preserve a larger piece of meat for long term edibility? hence my origional question. I guess I should have just said "how do you smoke meat properly and store it. how do you salt meat properly and store it. How long does meat keep for if stored properly. What is the best method for storing large quantities of meat."
but definatley keep going with the jerky! I want to learn about that as well haha.
crybaby, I literally looked at those pictures, then promptly walked to 7-11 and bought a bag of jerky.
See you all after.
These are salt spice sausage and smoked chirizo I made well over 3 years ago. No artificial preserves or nitrates.
These are pics of the same product in my cold pantry.
My straw bale smoker and cold storage is down right now for repairs or otherwise I'd post a pic.
I do no roasts or steaks, those are for grilling only.
_________________
Deep in the night you will look into the ever looming dark and despair, and think...
"Damn it, I should have listened to Crier.... that bastard is brilliantly gifted with "supernatural common sense."
how do you get it to keep? is it basically just sausage wrapped in cheesecloth and hung to dry?
and more importantly, how do they taste after 3 years lol
See you all after.
how do you get it to keep? is it basically just sausage wrapped in cheesecloth and hung to dry?
and more importantly, how do they taste after 3 years lol
It keeps by spices, salt or smoke. No cheese cloth, a thin mold develops on the chirizo preserving it.
Tastes awesome. Every time I'm in the shop working and get the growlies, I grab a chuck with my knife and wash it down with a lager. haven't been sick yet.
_________________
Deep in the night you will look into the ever looming dark and despair, and think...
"Damn it, I should have listened to Crier.... that bastard is brilliantly gifted with "supernatural common sense."
are their specific kinds of spices or salts that should be used for this? couldnt you then in theory cover a haunvh of venison in these spices and leave it hanging for years without it going bad? or does it only work that way with sausage because the spice is ground into the meat itself?
see this is what im trying to figure out. now were getting to the "meat" of it 😆
See you all after.
Try biltong. I've done it once and it turned out all right, maybe a bit too salty.
http://www.thesurvivalpodcast.com/making-biltong-video-series
Perhaps Cry would be gracious enough to share his recipe and process for the sausage..... no liability attached of course.... 
Perhaps Cry would be gracious enough to share his recipe and process for the sausage..... no liability attached of course....
Exactly what I was thinking as I was getting ready for bed.
Loose 90% of the membership here due to botchilism from some dude posting his recipe for naturally smoked meat. 😯
_________________
Deep in the night you will look into the ever looming dark and despair, and think...
"Damn it, I should have listened to Crier.... that bastard is brilliantly gifted with "supernatural common sense."
LMAO... Perhaps Denob could put a disclaimer on the signup page that each individual assumes the liability for themselves.
They do make recipe books, you know. Try "Charcuterie".
Or you could ask the internet yourself. Do your homework.
White mold is good. That's how Country Cured Hams are done.
Recipe books are good things.... as a starting point. I have always believed it is good to take knowledge already aquired and learn from it when you can instead of starting at the beginning. Cry's recipe and process clearly works.
They do make recipe books, you know. Try "Charcuterie".
Or you could ask the internet yourself. Do your homework.
White mold is good. That's how Country Cured Hams are done.
thats what im tryin to do lol.
See you all after.