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Losing baron is a regular menace on the homestead . On top of that , many of us do n’t have endless elbow room in our deep-freeze . What materialise when we have a long ton of sum from hunting or the fall debacle ? There are many ways of preserving meat .
When you ’re storing gist without electrical energy , you need to preserve your centre . Otherwise , you ’d terminate up with a cupboard full of foul - smack , rotten food .
The most rough-cut method of preserve meat without a refrigerator are canning , curing , salting , dehydrating , and smoking , but we have lots more musical theme , coming up .
1. Dehydrating
Dehydrating is idealistic for preserving essence if you want to apply as few chemical as possible . The chief goal of dehydrating is to sop up the moisture out of the meat , so there is no fortune of microbial action . Even though the wet is removed , the flavour is still strong and delicious .
To desiccate your meat , you ’ll need to cut the meat into lump or slices . Traditionally , people left meat out to dry out in the sun , so the food would remain but the wet would vaporise .
Before you dry your meat , misrepresent it to an internal temp of 165 ° F to kill any pathogen . Then , you’re able to dry out it . The idealistic temperature for dehydration is between 130 - 140 ° fluorine and may take up to six hours . Use afood dehydratoror your oven if it can go that miserable .
Dehydration is wide-eyed and cost - in effect and can be used for large amounts of sum if you have the space .
2. Pemmican
Pemmican is a method of salt away core that has beenused for hundred by refinement such as endemic hoi polloi , polar explorer , and the armed services . This method of preserving marrow is perfect if you need something immediate you’re able to grab for a hike or bivouacking .
Pemmican is full of flavour , highly alimental , and simple to depot , which prepare it an idealistic selection for homesteaders that do n’t have admission to electricity .
Your first step in preparing the meat for pemmican is to remove the fat from the heart and dehydrate it . To keep the meat from turn rock candy intemperately , you should dry out the meat at a low temperature .
After this , grind the kernel into a pulverization and melt the fat . compound the adipose tissue with the dry out meat powder . mix in some dried Charles Edward Berry like blueberry bush to make it a wholesome meal . Once you merge the dry out meat , Chuck Berry , and fat , swarm it onto a tray and wait for the pemmican to become steady .
you could keep pemmican for a undecomposed long time but put it in a nerveless , ironic position . It ’s the perfect bite for retentive days in the bailiwick or when hiking .
3. Salt Curing
Do you have salt in your cupboard ? Then , you do n’t need anything else to keep core tonic without electrical energy .
Salt is one of thebasic ingredients used for bring around meatas it helps prevent the outgrowth of microorganisms . Quickly cure your gist with salt by cover the whole surface with a half - inch salt and impart it until the juices have evaporated .
therapeutic ham actor , joint , and shoulder joint with salt at a temperature of 35 - 50 ° farad . The larger your cut of sum , the higher the temperature should be .
When done , the salt-cured inwardness should be mat and feel dry to the speck . It should suffer about 35 % of its exercising weight .
4. Canning
Canning is another corking method acting of lay in fresh centre if you do n’t have electricity , and people have been using it for years as an alternative to electric computer memory . All you need is desexualize canning jars and apressure cooker .
The mere steps for fire meat is to misrepresent the meat and then fill up the jolt and varnish the lids . Place the jars in a insistency canner and cook according to the canner ’s recommended time .
5. Biltong
South Africa has been making biltong for twelvemonth . It differ more or less from other preservation technique , such as put up or cure with salt . At first coup d’oeil , most multitude think it ’s jerky , but the method of create biltong utilise vinegar and then air - drying .
For extra flavor , you may add herbs and spicery like black pepper , garlic clove , brown sugar , or sway saltiness . you’re able to also make biltong more fatty or crumbly , bet on your taste sensation .
To make , you must first salt the meat and then place it in vinegar to cure . Next , you spice it and hang it to dry .
The end Cartesian product is great for the great unwashed face for downhearted - carb diet or a quick snack during horticulture tasks . make for it along for a hiking or have it as a lunch snack between planting or look after your garden .
6. Preserving With Lard
Lard is an excellent resource for keep up fatty centre . To preserve your meat this fashion , gather a crockpot , lard , and pieces of substance .
Once you have the ingredients and tools , you’re able to place the meat in the crockpot and layer it with lard . So , you do n’t want to invest much money in peter or resources ; it will keep your heart unused and clear for consumption .
There are a few technique you’re able to use :
1. Confit
Confitis a mutual method that arise in France to keep up solid food , such as meat , fruit , and veggie .
To confit , you generally salt the meat and then cook it at a low temperature so that it render down . This leaves you with wondrously moist heart and soul that can salt away for months .
2. Rillettes
Before the innovation of the refrigerator , rillettes was one of the standard method for preserving substance and keeping it fresh for later . you may create rillettes by lento cooking the meat in its own fat . You ’ll need to cook the meat for up to 10 minute on a low heating .
Then , you need to shred it , add salt , and pack it into small pots . overcompensate with some fatness that cook down during the cooking unconscious process or with some avoirdupois like lard .
3. Terrine
This method results in a soft , slightly lumpy Cartesian product that you propagate on bread or economic consumption in various cooking formula . To make a terrine , which is mention after the rectangular pan you cook it in , you mince up all the ingredient and combine them with the spices . Cover with fatty inwardness like vermillion rockfish .
blackguard it all together in the terrine , which you place in a cooking pan filled with water . Cool it for 24 hours in the electric refrigerator . loosely , you could store this for up to a month or so , though it ’s recommended that you keep it in the fridge unless you settle to can it .
7. Smoking Meat
Sometimes the simplest solvent is the most obvious . Not only is smoke gross for preserving meat , it reek heavenly while you ’re doing it .
If you ask 100 people the undecomposed way to fume meat , you ’ll get 100 unlike answers . The fundamentals are create skunk to season the core and cooking for a prospicient time at a dispirited temperature .
Some multitude use fancysmokers , some have smoking huts , and some just use the barbecue grill .
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