I have been preserving meat over many years. Here I want to highlight tips for economic methods to help you from my experiences and what I’ve learned about.
It is not always about expensive charcuterie, sometimes the perspective on economics has to come into play.
Are you looking for affordable ways to preserve meat? Look no further! In this blog post, I will share some cost-effective methods to preserve meat, focusing on the technique of dehydration. This means – removing moisture from the meat, which inhibits bacterial growth and extend its shelf life. Let’s explore three easy ways to achieve this.
Most survival (prepper) sites I’ve seen when researching this topic did not understand preserving methods.
You can see in another article I wrote on preserving meat, that it also depends on the technique including the length of time you are targeted for keeping this preserved meat.
Here is the most economical approach not to spend a lot of money to preserve the meat.
So I’ve ranked the methods from cheapest/most economical to most expensive. If you want to use the last 3 options, you would need a dehydrator, canning equipment, or freezer.
Cheapest and Economic Methods of Preserving
The cheapest and most economic way of meat preserving is thinly sliced meat and using the sun or campfire to dry the meat. Salt should ideally be used to create another layer of protection to the meat during the drying process.
- Sun Drying (Least Expensive)
- Cold Smoke
- Food Dehydrator
- Freezer (Most Expensive)
Sun-Drying (Least Expensive)
Sun-drying is a traditional and survival-type method of preserving meat. Unless I had to, I would not even try this, since salt (below) and cold smoke (below) have a much greater level of microbial inhibition, allowing better preservation of the meat.
In terms of economics, you just need heat and protection from bugs.
Here’s how you can do it:
Step 1: Slice the meat into thin strips. This will help it dry more efficiently.
Step 2: Ensure it’s protected from insects and other contaminants.
Step 3: Place the sliced meat in direct sunlight and let nature do its work. Be patient, as the drying process may take several days. The exact duration will depend on weather conditions.
When no salt is used – it is economical but also has the most risk of contamination or unwanted bacterial growth.
Again, this is more a survival or bush skill, however, not something you would want to do at home everyday.
You can just place meat, a reasonable distance over an open fire (so it dries – not cooks), in winter or cool temperatures.
It’s like drying naturally with cold smoke which carries antifungal and antibacterial properties.
When used in combination with salt curing, this can produce products that can literally last years. Like the above picture, where meats are preserved/dried with cold smoke after the curing stage.
A rough or survival version of this would be cold smoked salt pork, which is heavily salted meat, that is then hung and dried with cold smoke used to give another layer of preservation protection to the meat.
Salt pork and salt fish are classic examples of preserved meats that have been widely used for centuries. These preserved forms of pork and fish were historically popular due to their long shelf life and the ability to withstand extended periods without refrigeration.
Here’s an overview of each:
Salt pork is made by heavily salting and curing pork (or other meat), typically meat with high-fat content.
The salt penetrates the meat, preserving it and imparting a distinct flavor. It was commonly used as a flavoring ingredient in various recipes, such as stews, soups, and beans. Salt pork provided a valuable source of protein and fat during times when fresh meat was scarce or expensive.
Also known as salted cod in some cultures, is made by drying and salting fresh fish, usually cod or other whitefish varieties.
The fish is first cleaned, then layered with salt to draw out moisture and inhibit spoilage. The salted fish is then air-dried, creating a preserved product that can be stored for extended periods.
Salt fish was especially popular in coastal regions or areas lacking easy access to fresh seafood, as it provided a reliable source of fish throughout the year.
(Of course, the sea salt came from the evaporation on the rocks).
Both salt pork and salt fish served as vital food sources in regions where refrigeration was not available or affordable.
These preserved meats enabled communities to have access to protein-rich foods, even in the absence of fresh alternatives.
Using a Food Dehydrator
Investing in a food dehydrator can be a convenient option if you plan to preserve meat regularly. Here’s how to use a food dehydrator.
I’ve know some friends who enjoy making their own hiking food, using dehydrators for vegetables, fruit and meat.
Step 1: Slice the meat into thin strips, just like in the previous methods. Cooking then drying is advisable.
Step 2: Follow the instructions provided with your food dehydrator for proper setup.
Step 3: Arrange the meat strips on the dehydrator trays, making sure there is enough space for air circulation.
Step 4: Set the dehydrator to the recommended temperature for meat drying. Most dehydrators have adjustable temperature settings.
Step 5: Allow the dehydrator to do its magic. Compared to the previous methods, using a food dehydrator can significantly speed up the drying process.
Once your meat is fully dehydrated, it’s important to store it properly to maintain its quality and safety. Place the dried meat in airtight containers or vacuum-sealed bags. Store them in a cool, dry place away from direct sunlight.
Preserved meat that has been properly dehydrated can last for several months to a year, depending on storage conditions.
Remember to adhere to local health and safety guidelines to ensure you’re following the correct procedures.
With canning, you are either going to be sterilizing or pasteurizing the food.
We generally sterilize at home,
The sterilization of foods with a neutral pH (>4,5) consists of subjecting a food to temperatures above 100ºC for a certain time to destroy all microorganisms, pathogens or not, and possible spores.
Foods with an acidic pH (<4,5) can be sterilized at temperatures below 100ºC.https://www.terrafoodtech.com/en/differences-sterilization-pasteurization/
Then when you look at sterilization, it’s not preserving often for as long.
Since the heat treatment of pasteurization is not severe enough to render a product sterile, additional methods such as refrigeration, fermentation, or the addition of chemicals are often used to control microbial growth and to extend the shelf life of a product.https://www.britannica.com/topic/food-preservation/Sterilization
I freeze all sorts of meats to preserve them fresh cuts, fat for salami, and cured meats like sliced bacon as well.
Of course, you need the freezer (unless you live in a sub-zero climate). Freezers vary, but the ones with the colder freezing levels make frozen preserved meats last longer without any deterioration (freezer burn – drying out in spots).
I freeze in slices on trays with baking paper, then add to a bag for easy removal when I want to fry up a handful.
Slowing the water activity in the meat means freezing it will halt most unwanted bacteria that want to inhibit that water activity.
The biggest way to make frozen meats last longer is to remove the oxygen around the meat before freezing.
Thanks for dropping by, I’ve been passionate about meat curing for decades.
I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (I’m not a Saviour), and love curing and smoking meat.
Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world
Seeking the passionate behind the passion.