Learn how to preserve meat as an essential prepper skill. It is just one step in a list of skills you need to master (or at least attempt to) to be ready in a survival situation. If you haven’t yet check out our master list of 50 Secrets List for Prepping and Survival.
Today, we are going to delve into five main methods on how to accomplish meat preservation with lots of other important facts and information that will help you master this area of survival preparation.
Though it can seem overwhelming there are some very basic principles you can utilize to be comfortable to do this in your home setup.
Table of Contents
3 Main Different Types of Meat
Based on the animal source and method of preparation, meat can be classified into the following categories:
Red Meat
Obtained from mammals, red meat includes beef (cattle), pork (pigs and hogs), lamb, veal (calves), goat, game, such as bison, elk, and venison (deer).
As compared to white meat, it contains more iron-rich protein myoglobin in its tissue.
White Meat
Lighter in color compared to red meat, while the meat is obtained from birds and small game such as chicken, fish, turkey, duck, goose, and wild birds like quail and pheasant.
Processed Meat
When the meat is modified through an external process such as salting, curing, smoking, drying, etc., for preservation purposes or enhancing its flavor, it becomes processed meat.
Common examples include hot dogs, sausage, bacon, jerky, luncheon meats such as bologna, salami, and pastrami.
The Stability & Shelf Life of Meat
Even though meat is a nutritious and protein-rich food, it is highly perishable and has a short shelf life.
While fresh, ground beef must be consumed within 2 days of purchase, smoked fish can remain fresh up to 14 days.
Once the meat is spoiled and it remains untreated, then it can become unappetizing, infectious, and in some cases, even poisonous.
Due to their high moisture content and neutral pH, meat and meat products provide the perfect microbial growth environment.
Regardless of the type of meat, some of the most common causes due to which meat can go bad are as follows:
- Breakdown of fats and proteins
- Spoilage by microbial organisms like bacteria, molds, and yeast
- Oxidative rancidity
Consuming spoilt meat can have several adverse health effects.
If you are worried about the quality of meat and whether it is edible or not, here are a few signs and symptoms that can help you decide.
- Sticky or slimy surface
- Discoloration on meat
- Change in taste or odor
But if you want to prevent the meat from going bad, then there are several ways to preserve meat to increase its shelf life.
Most of these processes are quite simple and can be easily done at home. Not only this, some methods to preserve meat have the additional benefit of enhancing its taste and flavor.
Want to know more about how to preserve meat? Here’s an extensive guide for you.
How To Preserve Meat In 5 Steps
If proper hygiene is maintained during the production, processing, preservation, and meat storage, it can remain edible for long durations of time.
Using the right technique, meat can be preserved safely, not just for a few days but for several months. In some cases, it can also be preserved for a few years.
However, certain factors like the type of meat and its processing come into play.
Not sure about how to preserve meat to ensure it lasts longer and retains the nutritional content?
Here are 5 simple and effective ways to preserve meat below:
Method 1 – Freezing
One of the easiest ways to preserve meat is to freeze meat at home in the freezer compartment attached to your refrigerator or even use a stand-alone freezer or cooler.
While uncooked meat such as chops and steaks can be preserved for 4-12 months by freezing, cooked meat can be stored for just 2-3 months.
Start by cutting meat into smaller pieces and removing the bones. Bones in meat take excess space and can also cause freezer burn.
Then wrap the meat properly using a plastic bag or heavy-duty aluminum foil, especially for freezer use. After that, use a home vacuum sealer to remove any air from the packaging.
Place this packaged meat in an air-tight container and store it in the freezer for a few months. Ensure that your freezer temperature remains at -18 °C (0 °F)) or below at all times.
Method 2 – Smoking
A traditional meat preservation method, smoking has been around for centuries.
One of the distinct advantages of smoking meat is that it enhances the flavor of meat, and many people use this technique to preserve meat and make it more flavourful.
If done properly, smoked meat can last up to one year in the refrigerator.
Start by soaking wood chips in water for an entire day and then place those wood chips in a smoke box. After that, set the smoker temperature per your preference and start spreading the meat over the rack.
Make sure you place the meat pieces directly above the smoke and keep cooking it until you get the right temperature. As different types of meats are cooked at different temperatures. You will have to work accordingly.
If needed, you can add more smoke chips to the smoker to ensure that the meat is smoked properly. To test, bend the meat, and if it starts cracking, then you can be sure that it is ready and dry.
Freeze this smoked meat in a vacuum-sealed bag and use it when needed.
Method 3 – Curing (or Salting)
One of the oldest known meat preservation methods, curing or salting as it is sometimes called, can be used quite effectively for most types of meat.
To salt meat, start by selecting fresh cuts of meat and trimming excess fat. In a container or large bowl, sprinkle a generous amount of salt (kosher or sea salt is preferred) over the meat, ensuring all surfaces are evenly covered.
The amount of salt needed varies based on the type and thickness of the meat but generally ranges from 1-2% of the meat’s weight. After salting, place the meat in a cool, dry environment or refrigerate it, allowing the salt to penetrate and cure the meat.
Depending on the thickness of the meat, this curing process can take several days to weeks.
Periodically check the meat, turning and redistributing the salt as needed. Once the meat has fully cured and feels firm to the touch, it is ready for cooking or additional preservation methods like smoking or drying.
This meat can be stored in a cool and dry place, and it will remain fresh for at least 2 or 3 months.
Method 4 – Dehydrating
In the steps of how to preserve meat this is probably the easiest one through dehydration. Depending on your resources, you can pick the best way to dehydrate the meat.
While traditionally, people dehydrated meat by merely drying it in direct sunlight, now modern appliances such as solar dehydrators and electronic dehydrators are available.
But if you want to know how to preserve meat at home, you can do it using an oven by following the steps below.
Start by cutting meat into narrow strips and boil the meat strips in a pot of hot water for 3-5 minutes. This boiling process ensures that the meat does not have any bacteria.
After that, remove the water and drain the meat until it is scorched. Then, bake the meat strips in an oven for 8-12 hours on the lowest temperature setting.
Once the meat is dehydrated, you can store it in an air-tight container. Dehydrated meat can last for 1 or 2 months without refrigeration.
Method 5 – Brining
Another traditional meat preservation method, brining meat properly, can make it last for years. Brined meat is also more flavourful, and the simple process does not require any fancy kitchen equipment.
You can watch a video here on: How To Dry Brine Meat
First, to brine meat, prepare a mixture using salt, brown sugar, and water. Once this mixture is ready, you can soak the meat in it and store it in a cool, dry place for a month or longer.
The salt preserves the meat from bacteria, and water’s presence keeps it moist and tender. You can continue to store this brined meat at a cool and dry place for several months.
Conclusion
Apart from these popular meat preservation methods, other processes such as canning, dry freezing, storing in lard, etc., can also be tried.
Now that you know not just one but so many ways to preserve meat, you can make it last through several months.
Some traditional meat preservation processes such as brining and curing do not even require refrigeration.
So, if you can’t store meat in your refrigerator because of frequent power cuts, then opting for a traditional meat preservation method is the best.
If you follow a meat preservation method properly, you can be sure that it is safe to use and consume.
These meat preservation methods at home are also healthier than processed meat with artificial preservatives to increase shelf life.
These artificial preservatives can reduce the overall health benefit of consuming meat by decreasing its nutritional value.
Here are some other questions you might have about meat preservation answered:
What Are Some Other Ways To Preserve Meat?
There are actualy more ways than we specified in this post. Here are 10 ways that meat can be stored for a longer shelf life:
- Drying: Drying meat is one of the oldest preservation methods, reducing its moisture content to around 20%. This process can extend the meat’s shelf life by 90% or more.
- Smoking: Smoking meat not only imparts flavor but also reduces its moisture content by approximately 20-40%. This can increase the meat’s storage life by 80%.
- Canning: Canning meat involves sealing it in airtight containers and heating it to high temperatures. When done correctly, this method can extend the meat’s shelf life by up to 50%.
- Salting: Salting meat draws out moisture and reduces its water content by about 20-30%. This process can prolong the meat’s storage life by up to 70%.
- Freezing: Freezing meat at temperatures below 0°F (-18°C) can virtually halt microbial growth and enzymatic activity, preserving meat for up to 90% longer compared to fresh meat.
- Vacuum Sealing: Vacuum sealing meat removes air, reducing the risk of freezer burn and extending its storage life by about 50-60%.
- Fermentation: Fermented meats like sausages reduce their pH levels, creating an inhospitable environment for bacteria. This can extend the meat’s storage life by 50% or more.
- Jerky: Making jerky by drying thinly sliced meat can reduce its moisture content to around 10%. This process can increase the meat’s shelf life by 80% or more.
- Refrigeration: Refrigerating meat at temperatures between 32°F and 40°F (0°C to 4°C) can extend its storage life by 10-30% compared to room temperature storage.
- Sugar Curing: Curing meat with sugar can help preserve it by reducing its water content and creating an environment that inhibits bacterial growth, increasing its storage life by up to 40%.
How Do You Thaw Frozen Meat Properly?
If the meat preservation method you picked requires you to store the meat pieces in the freezer or refrigerator, you must know how to defrost the meat properly.
Meat can be thawed safely using any of the following methods:
Refrigerator Thawing
The slowest process, refrigerator thawing, can take anywhere between 1-7 days, depending on the size and type of meat.
Microwave Thawing
If you want to cook your meat instantly, you opt for the microwave thawing method as this process can significantly raise the temperature of certain parts of meat.
Coldwater thawing
Another quick thawing method, this one requires you to place the meat in a plastic bag directly under cool running water.
While you can choose any of these thawing methods per your requirement and resources, keep in mind that meat thawed with cold water or microwave can be refrozen again.
So, if there is a chance that you might want to refreeze some parts of the meat again, then it is best to thaw it in the refrigerator.