Meat

Meat-and-Eggs

Interesting Information

  • The average American eats 110 lbs. of red meat--of which 62.4 lbs. is beef and 46.5 lbs. is pork.
  • He eats 76 lbs. of poultry, 60 lbs. of that is chicken.
  • He eats 16 lbs. of fish and shellfish (that’s a fancy word for shrimp, crayfish, crab, lobster, clams, scallops, oysters, and mussels.)
  • Storing meat can be done without refrigeration. Here are a few techniques.

Freeze Drying

Freeze drying preserves the flavor, texture, and quality better and longer than other techniques, but it is far more expensive whether you buy it, or freeze dry it yourself, it is most costly.

Freeze dried meat stored in sealed containers with oxygen absorbers can store for 30+ years and it transports better than canned or bottled meat because it is so light weight. Freeze dried meat must be rehydrated correctly or it has an odd crunchy texture.

Eggs

Eggs can be pickled but this alters the texture and taste of course.

Long term storage of eggs that still taste like eggs is possible with dehydrating (1-3 year life) freeze-drying (10-30 year life) and water-glassing (up to 18 months).

Canning

Canning involves sealing meat in a container (not necessarily a can) and then heating it to destroy all microorganisms capable of food spoilage.

Under normal conditions canned products can safely be stored at room temperature indefinitely but the meat loses quality over time.

In 1974, chemists at the National Food Processors Association (NFPA) analyzed the contents of canned goods recovered from a steamboat that sunk in the Mississippi River more than 100 years ago. Although the food has lost its fresh smell and original appearance, there was no trace of microbial contamination and was deemed safe for consumption (FDA Consumer Magazine).

This event showcases how effective canning is in the long-term preservation of food.

Most canned meat has an expected shelf life 2-5 years after past the printed expiration date.

  • Canned Meat (Beef, pork, or chicken), +2 to 5 years after the expiration date (AED).
  • Canned Fish and Seafood, +2 to 5 years after the expiration date
  • Canned Soup, +2 to 4 years after the expiration date
  • Baked Beans and Corn, +2 to 4 years after the expiration date

 

Drying or Dehydrating

Drying or dehydrating is another common method of meat preservation.

Drying removes moisture from meat products so that microorganisms cannot grow. Dry sausages, freeze-dried meats, and jerky products are all examples of dried meats capable of being stored at room temperature without rapid spoilage.

Pemmican is a native American technique that uses dried meat, tallow or lard and dried berries, said to keep for years.

Biltong comes from South Africa and is prepared by marinating it in vinegar and spices to cure it and add extra flavoring, then hung out to be air-dried to the texture you prefer.

Jerky, on the other hand, is made by putting the meat in a sauce-like marinade with spices, then dehydrating it.  If you do not have electricity, this can be done by using:

Two years is about the limit one can expect from properly stored jerky, biltong much less.

Other techniques will be mentioned without detail:

  • Fermentation
  • Confit
  • Rilletes
  • Potted meat/pate–preserved in its own fat
  • Meat can also be preserved by storing it in its own lard

Resource List

Books:

Websites: https://www.offthegridnews.com/off-grid-foods/how-to-store-meat-for-years-without-refrigeration/

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