Preservation of Meat


Preserving food is extremely important in survival situations. The time frame between kills of large animals can sometimes be upwards of 30 to 40 days. You may have other issues at hand to deal with and do not have the opportunity to hunt, such as very bad weather. Whatever the case maybe having food on hand for extended periods is perfect for survival. Not only can you keep all of the meat from your kill, which is very important, but also gives you time to work on your base camp or whatever task you need to.

 Smoking meat is a very popular method of cooking. The flavor that smoking can give the meat is mouth watering. The wood you choose to smoke meat enhances flavor of the meat. Common woods chosen for smoking are White Oak, Apple, Hickory, Dog Wood, Ash, and most popular Mesquite. Choosing an appropriate wood in the wild can also give you a nice tasting meal as well.

In order to smoke meat in the wild, all you need to do is build a rack to hang meat above the fire where the smoke will hit the meat and the flame will not. This works best over a smoldering fire. The process does take a long period of time, usually about 24 hours for a large piece of meat. Therefore in order to shorten the time needed to smoke meat, you should cut the meat into smaller pieces.

The actual need of preserving meat is beyond vital in survival situations. The ability to keep meat on hand is a greater advantage because you are able to carry food with you and eat it even when the weather is so bad that you can not start a fire to cook. Smoking meat is one of my favorite ways to preserve meat.

Of course in order to make your survival smoker most effective you should build a structure that will keep the most amount of smoke around the meat as possible. This can be accomplished by building a tee pee like structure around the meat or a box type structure around the meat.



Salt Curing Salt Curing is a great way to preserve meat, but has a draw back it requires salt. Salt is a great way to preserve meat because it draws the water out of the meat, which prevents bacteria from forming in the meat. It was a very popular way to preserve meat commercially before refrigeration.

There are two types of salt curing. (1) Brining or wet salting and (2) dusting or dry salting. Brining requires a solution of salt and water. Dusting only requires a rubbing of salt and whatever mixture of spices and herbs you wish.

A final note about curing with salt is that a very potent bacteria lives in all meat, botulism. An ingredient to add to your brine is nitrates. In order to get nitrates, you simply need to find green plants that you can eat, grind up the green flesh of the leaf, and extract the juice and fibers created. This contains nitrites. Nitrites are dangerous in large quantities. Only allow about 6 percent of your salt solution to contain nitrites in both dry rubs and wet brining.


Preserving meat for extended use is extremely important. Not only does it allow you to keep meat on hand but it also adds a great moral boost to simply have extra food. Of course not only does having food on hand help with your survival but it can also be used to hunt with. If you are going to try any method of meat preservation I recommend starting with smoking meat. Brining can be a little dangerous.


One response to “Preservation of Meat

  1. Reblogged this on 323 Archery Shoot and commented:
    I’ve been thinking of building my own smoke house – but I have to check with the local authorities, since I really don’t want the fire department at the house because some urbanite with the common sense of a nuthatch calling 911 as soon as they see smoke.

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