5 Simple Ways to Preserve Meat for Long-term Storage

If you're someone who takes preparedness seriously and wants to ensure you have access to meat in times of need, then you'll want to know about the five easy ways to preserve meat for long-term storage. Whether you're a survivalist or simply someone looking to have a supply of meat that lasts beyond the expiration date, these methods will come in handy. From curing to storing, we'll show you how to prepare and preserve meat so that it remains safe and edible for an extended period of time. So, if you're ready to learn the tricks of the trade from a prepper's perspective, keep reading.

Canning

Canning is a popular method for preserving meat and ensuring its long-term storage. Before you begin the canning process, it's important to properly prepare the meat. Make sure to trim any excess fat and remove any bones. Cut the meat into smaller pieces that will fit into your canning jars.

Once your meat is prepared, you can choose the canning method that works best for you. There are two common methods: pressure canning and water bath canning. Pressure canning is suitable for low acid foods like meat, while water bath canning is more suitable for high acid foods like fruits and tomatoes.

To fill and seal the jars, pack the meat tightly into sterilized canning jars, leaving about an inch of headspace. Wipe the rims of the jars clean to ensure a proper seal and place the lids on top. Use a canning jar lifter to carefully lower the jars into the canner, making sure they are covered with at least an inch of water. Process the jars according to the recommended times and pressures for your specific type of meat.

Freezing

Freezing is another effective method for long-term meat storage. However, it's important to choose the right cuts of meat for freezing. Lean cuts work best, as the excess fat can become rancid when frozen for extended periods. Additionally, make sure the meat is fresh and of high quality before freezing.

Before freezing the meat, it's crucial to properly prepare it. Trim off any excess fat and remove any bones. For larger cuts of meat, consider slicing them into smaller portions for easier thawing and cooking. Pat the meat dry to remove any excess moisture that can lead to freezer burn.

Wrap and package the meat in airtight containers or freezer bags to protect it from freezer burn. Make sure to label each package with the type of meat, the date it was frozen, and any other important information. Store the meat in the freezer at a temperature of 0°F (-18°C) or below for optimal preservation.

Salting

Salting is a traditional method of preserving meat that involves applying salt to the meat to draw out moisture, inhibit bacterial growth, and prolong its shelf life. To prepare the meat for salting, trim off any excess fat and remove any bones. Cut the meat into smaller, manageable pieces.

Once the meat is prepared, apply a generous amount of salt to all sides. You can use a dry salt rub or create a salt brine solution to submerge the meat. Make sure all surfaces are adequately covered with salt.

After salting, store the meat in a cool, dry place. The salt will help to dehydrate the meat, inhibiting bacterial growth. Depending on the thickness of the meat, it may take several days or even weeks for the meat to fully cure.

Before cooking salted meat, it's important to rehydrate it. Soak the meat in water for several hours or overnight to remove excess salt. After rehydrating, you can cook the meat using your preferred method, such as grilling, roasting, or stewing.

Smoking

Smoking is a popular method for preserving meat that not only adds flavor but also helps to extend its shelf life. When selecting meat for smoking, choose cuts that are suitable for slow cooking and can withstand the long smoking process. Examples include pork shoulder, beef brisket, and chicken thighs.

Before smoking the meat, it's essential to prepare it properly. Trim off any excess fat and remove any bones. You can also marinate the meat for additional flavor, although this is optional.

To set up the smoker, follow the manufacturer's instructions. Make sure to use the appropriate type of wood chips or chunks to generate smoke. Once the smoker is ready, place the prepared meat on the grill racks and close the smoker.

Smoke the meat at a low, consistent temperature for several hours, depending on the type and size of the meat. The low heat and smoke help to dehydrate the meat, inhibit bacterial growth, and infuse it with a delicious smoky flavor.

Drying

Drying meat is one of the oldest methods of preservation, dating back centuries. It involves removing moisture from the meat to prevent bacterial growth and spoilage. When choosing cuts of meat for drying, lean cuts work best as excess fat can become rancid during the drying process.

To prepare the meat for drying, trim off any visible fat and remove any bones. Cut the meat into thin, uniform slices to ensure they dry evenly. You can also marinate the meat in your preferred seasoning or spice mixture for added flavor.

There are two common methods of drying meat: air drying and dehydrating. Air drying involves hanging the thinly sliced meat in a cool, dry place with good air circulation. This method can take several weeks to complete.

Dehydrating the meat involves using a food dehydrator or an oven set to a low temperature. Arrange the meat slices on dehydrator trays or wire racks, making sure they are not touching. Dry the meat at a low temperature until it is firm, yet still pliable.

Once the meat is dried, store it in airtight containers or vacuum-sealed bags. It's important to keep the meat in a cool, dry place away from sunlight to maintain its quality. Dried meat can be used as a snack or rehydrated for use in various recipes.

Curing

Curing is a preservation method that involves the use of salt, sugar, or other curing agents to preserve meat and enhance its flavor. Before curing the meat, it's crucial to understand the curing process and the different curing ingredients available.

To prepare the meat for curing, trim off any excess fat and remove any bones. Consider slicing the meat into smaller portions for easier handling and curing. You can use a dry salt cure, a wet cure, or a combination of both, depending on your preference.

Apply the curing ingredients to all sides of the meat, making sure to thoroughly cover the surfaces. The curing ingredients will draw out moisture, inhibit bacterial growth, and add flavor to the meat. It's important to follow the recommended curing times and ratios to ensure proper preservation and taste.

After curing, the meat needs to be properly stored. Depending on the curing method used, the meat can be air-dried or refrigerated. Make sure to keep the meat in a cool, dry place to prevent spoilage.

Before cooking cured meat, it's essential to rinse off any excess curing ingredients and soak the meat in water to remove excess salt or sugar. After rinsing, the meat can be cooked using your preferred method, such as roasting, grilling, or smoking.

Vacuum Sealing

Vacuum sealing is a popular method for preserving meat due to its ability to remove air and create an airtight seal, preventing freezer burn and extending the meat's shelf life. To prepare the meat for vacuum sealing, trim off any excess fat and remove any bones. Cut the meat into smaller portions if desired.

Package the meat using a vacuum sealer by placing the meat in the provided bag or roll. Ensure the bag is large enough to accommodate the meat and leave enough space for sealing. Place the open end of the bag into the vacuum sealer and activate the vacuuming and sealing function.

Store the vacuum-sealed meat in the freezer to maintain its quality and prolong its storage life. The airtight seal created by vacuum sealing helps to prevent freezer burn and inhibit bacterial growth. When properly sealed and stored, vacuum-sealed meat can be kept in the freezer for extended periods.

There are several benefits to vacuum sealing meat, including increased shelf life, protection from freezer burn, and preservation of taste and texture. However, it's important to consider the cost of vacuum sealing equipment and bags, as well as the limited reusability of the bags.

Using Salt Brine

Using a salt brine solution is an effective method for preserving and enhancing the flavor of meat. To create a salt brine solution, combine salt and water in the right proportions to ensure proper preservation. You can also add other seasonings or spices to the brine for additional flavor.

To prepare the meat for brining, trim off any excess fat and remove any bones. Submerge the meat in the salt brine solution, making sure it is fully covered. Refrigerate the meat in the brine for the recommended brining time based on its size.

After brining, remove the meat from the brine and rinse it thoroughly to remove excess salt. Pat the meat dry to remove any excess moisture. You can now cook the meat using your preferred method, such as grilling, roasting, or braising.

Brining meat helps to tenderize it and enhance its flavor. The salt brine solution adds moisture to the meat, resulting in juicier and more flavorful dishes. Keep in mind that brining can slightly increase the sodium content of the meat, so it's important to consider dietary restrictions or preferences.

Using Sugar

Using sugar to preserve meat is less common than other methods but can add unique flavors and help to extend its shelf life. To prepare the meat for sugaring, trim off any excess fat and remove any bones. Generously apply sugar to all sides of the meat, ensuring even coverage.

After sugaring, store the meat in a cool, dry place for the recommended time to allow the sugar to draw out moisture and inhibit bacterial growth. The sugar will also impart a flavorful and slightly sweet taste to the meat.

When cooking sugared meat, it's essential to consider the high sugar content, as it can burn easily. Adjust your cooking temperature and time accordingly to prevent the sugar from caramelizing too quickly or becoming overly charred.

Using Vinegar

Vinegar is a versatile ingredient that can be used to preserve and enhance the flavor of meat. To prepare the meat for vinegar treatment, trim off any excess fat and remove any bones. Generously apply vinegar to all sides of the meat, ensuring even coverage.

After treating the meat with vinegar, store it in a cool, dry place for the recommended time to allow the vinegar to penetrate the meat and inhibit bacterial growth. The vinegar treatment can add a tangy and slightly acidic flavor to the meat.

When cooking meat treated with vinegar, consider the acidity of the vinegar and its potential impact on your dish. Adjust the other ingredients and seasonings accordingly to achieve a balanced flavor profile.