![]() Canning essentially means sterilizing the food within a container and sealing it against external contamination. Since it can be stored at room temperature for years, there is nothing like canned meat to enhance your crisis preparedness. USDA’s recommendation is one ounce of curing salt per quart of water.įor long-term preservation, meat is best canned. Specially formulated “curing salt” contains about 6 percent sodium nitrite, a chemical that’s known to offer some protection against botulism, but bad for you over the permitted limits. You can cut down the chemical load by curing the meat with “kosher salt,” which is free of additives. Another traditional curing process called “biltong” involves marinating the meat in vinegar prior to salting and drying.Ĭommercially available salt-cured meat products contain several additives to improve their texture. Meat can be preserved in salt solution, too it is called “brining.” You can add brown sugar or honey for extra taste. The process is as easy as mixing salt with the meat, but for better flavor, spices and herbs are often used. Rubbing salt on the meat and letting the juices drain off will result in a dry product. There are basically two ways to salt-cure meat. Meat cured with salt is safe, as salt acts as an anti-microbial. Extend its shelf life by storing in the freezer or by vacuum sealing it.Ĭommon salt is the dehydrating agent that helps preserve the meat here. It will stay good at room temperature for up to two months. Store the dried jerky lightly packed in airtight containers. Continuous running of the dehydrator at its maximum temperature for 16-20 hours will make the jerky sufficiently dry. It is much safer if you thoroughly heat the prepared meat in an oven set over 250 degrees F for 10-15 minutes before transferring it to the dehydrator. Make sure your dehydrator has a temperature setting of 165 degrees Fahrenheit required for heating the meat strips to destroy harmful bacteria like E.coli and Salmonella. Lean cuts and chicken breasts are preferable to fattier portions.ĭiscover More Than 1122 Tips, Tricks And Secrets For A Healthier, Safer, Lower Cost, More Self-Reliant Life! Whether you like the chewy texture of beef jerky cut along the grain or the more crumbly cross-cut chips, the slices need to be thin to ensure thorough drying inside and out.įat in the meat may go rancid when kept, so be sure to remove all skin and fat before slicing the meat into strips not more than one-fourth of an inch in thickness. Compared to traditional sun-drying, using an electric dehydrator is faster and safer. ![]() Moreover, in this era of highly processed food, by storing your own meat you get to control what goes on your plate.Ī chemical-free way to preserve meat is to dehydrate it until it becomes too dry for microbial action. His meat preservation methods may have been crude, but they are successfully employed even today, the only difference being the technological advances that have delinked the processes from the vagaries of nature.Įven with round-the-year availability of fresh and processed meat, it is not a bad idea to keep a good storage of meat as a hedge against possible emergencies in the future. From the time people roamed the earth as hunter-gatherers, their very survival might have depended on preserving meat - their main source of protein - to tide them over in times of scarcity.īurying portions of the kill deep in the snow in winter, and drying it crisp over the rocks in the blazing heat of summer, he would have managed to stay alive from season to season. ![]()
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