Preparedness
Master Ancient Techniques to Preserve Meat Without Power
Long before modern conveniences like canning or freeze-drying, humans were faced with the challenge of preserving food to extend its usability. The primary goal was to combat the natural deterioration of food, which could range from a few hours to over a year, by minimizing spoilage through the control of microorganisms and enzymes. Though many of these ancient preservation techniques have been overshadowed by modern methods, they remain invaluable, particularly for those living off-grid or in survival scenarios.
Salting is one of the most traditional methods of meat preservation. This technique involves applying salt either as a brine or through dry salting. Salted meats have long been a dietary staple in various cultures worldwide. The science behind this method is straightforward: salt inhibits microbial growth by drawing water out of the cells, thereby preventing them from surviving.
To effectively kill most unwanted bacteria, a salt concentration of up to 20% is necessary. Historically, “corned beef” referred to beef preserved with coarse grains or “corns” of salt. This method, known as dry salting or corning, is particularly recommended for home processing of meat or fish due to its simplicity and flavor benefits over brining.
The process of dry salting is uncomplicated. Begin by rinsing the fresh meat in cool water, then coat it with a layer of kosher salt, rubbing it thoroughly. The meat should then be hung or placed in a cool environment (below 60 degrees Fahrenheit, but not freezing) for a couple of weeks to dry. Before cooking, rinse off the excess salt with water.
Drying is another ancient preservation technique, effective because it deprives bacteria, molds, and yeasts of the moisture needed to thrive. Ideal conditions for sun drying include warm temperatures, low humidity, and steady winds. However, in humid climates, drying can be slower and may lead to mold growth.
“Open-air sun drying is at the mercy of elements which we cannot control.” To counter this, screens can be used to improve airflow, with the best options being stainless steel or food-grade plastic. For optimal results, meat should be sliced into strips no more than 1/8″ thick, with all fat removed to prevent rancidity.
Sun drying can attract insects and birds, so a protective cover, such as cheesecloth, is advisable. The goal is to dry the meat as quickly as possible to avoid decomposition.
Smoking is another effective method that not only dehydrates the meat but also makes its surface acidic, creating an environment hostile to bacteria. Importantly, smoking is not cooking; it involves bathing the meat in smoke without exposing it to excessive heat.
The choice of wood in smoking is crucial for flavor. Hardwoods like hickory, cherry, oak, maple, and applewood are popular choices. “You want a hardwood with a good scent.” It’s best to avoid resinous woods like pine, as they can impart an undesirable pitch flavor to the meat.
If you’re stationary, building a smokehouse can simplify the process. A basic smokehouse is a wooden structure with a sloped roof to allow smoke and heat to escape. The fire is built at the bottom, with meat hanging at the top, far from the fire to prevent cooking.
For those on the move, a campfire can suffice. Dig a pit for the fire, partially cover it to block heat, and hang the meat where the smoke escapes. While not as efficient as a smokehouse, it still preserves the meat effectively.
The duration of smoking affects both preservation and flavor. “One day’s worth of smoking will get you about a week or so of preservation.” Extending the smoking to two days can preserve the meat for up to a month, though excessive smoking may overpower the flavor.
Jerky, a popular form of preserved meat, involves lightly curing lean, red meat with salt and spices before drying it. This process, which reduces the meat’s water content, not only preserves it but also makes it lightweight and easy to transport.
“The time to practice all these methods is before you need them in a survival situation.” Experimenting with these techniques using inexpensive cuts of meat can prepare you for future off-grid living or survival needs.
Let us know what you think, please share your thoughts in the comments below.