Smoking and drying meat is a very efficient way to ensure you have food in the wild or in the case of a food shortage. But when you have salted the meat strips adequately, you will not have to worry about that. The lack of all this comfort we have surrounded ourselves with today didn’t stop them from surviving. Depending on where you live, and the degradation of our planet, I believe it is safe to say we have not seen the worst natural disasters yet. What if a massive natural disaster disrupts the food supply chain? Remember, if you do this correctly, your dried meat can last several months or even years. This will not allow for even drying because some parts will get too much sun while other parts are shielded. Cold smoking is a way to get smoke flavor into the meat without necessarily cooking it. There is just no telling what harmful ingredient some greedy manufacturer might decide to add to his product to save cost — but a lot of them have and continue to do so year after year. Another possible occurrence is a natural disaster that leaves people stranded with little facilities still functional to live the normal life we have gotten used to. Properly prepared dry cure meats can be safely stored at room temperature — see National Center for Home Food Preservation: Smoking and Curing. When you find that your meat is sufficiently dried, and you take it away from the sun, you have to package it properly for preservation. An early tribesman would simply hang out meat to dry. Did you know that you can preserve meat for years without refrigeration just by using blueberries? For now, lets just assume you have obtained a large chunk of meat that you want to dry using a primitive method. The smoke box is where the smoke and heat is generated and then channeled into the food box, where the meat is smoked and cooked. Curing should also accompany the process and the heat should be set at about 20°-30°C, that is 68°-86°F. Ensure that you hook from the heavier/thicker end to ensure stability. To do this step, you have to skewer the strips of meat onto a stick and position it about 2 feet above your hot bed of coals. How many ways do you know to dry meat? This smoker has a cooking chamber and a firebox. National Center for Home Food Preservation: Smoking and Curing, Did you know that you can preserve meat for years without refrigeration just by using blueberries, Click here to watch a video about this lost method of meat preservation and find out more about this survival food called Pemmican, The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game, creating a second survival food called “tallow”, click here to learn more about this forgotten method of meat preservation, survival food of Native Americans that has been lost to time, Best Survival Food to Stockpile… When All Hell Breaks Loose, How to Dry and Smoke Meat in The Wild: 4 Primitive Preservation Methods, Best Survival Food Kits: Get a Headstart Your Stockpile in 2020. Learn how to dry meat in the wild, removing all the moisture from it, just the way our forefathers did it. This is why it is worrisome that so many people do not know how to do the simple but necessary task of drying or smoking meat on their own. If there’s salt available, add some of it to the meat’s surface. Note: Do not just place your meat strip over wires, ropes or tree branches. To smoke your meat this way, you need a smoke roaster. For example, Hickory is known to pair well with red meat. Be creative and resourceful in building your smoker. You can use this for any type of meat strip and be confident that the edges of your meat won’t end up folded or curled when dried. 2020 Winter Holiday Travel Prep Tips, What To Prepare For In 2021: 4 Things To Prioritize, How To Turn A Ball Point Pen Into A Homemade Weapon, 22 Survival Uses Of Vaseline That Will WOW You, Survival Food – Raising Rabbits for Meat | Plus Fur Project Ideas, Survival Foods: Eating Bugs, Insects, and Related Recipes, Everything You Ever Wanted to Know About MRE’s, DIY Maple Syrup: Finding Maple Syrup Trees [Part 1]. In addition, it also repels insects that would be attracted to your meat when you start drying it. Vertical Water Smoker How To Make Hardtack (Hardtack Recipe + What is Hardtack? If the meat bends, this means it’s not done yet. The art of smoking meat as a way of preserving it probably started many thousands of years ago. Instead of just spreading the meat like clothes hung out to dry, set up your own meat drying system with homemade equipment using any of the tools or combination of tools mentioned above. The process breaks down the fat and connective tissue slowly, which makes it extremely tender. If you don’t already have an offset smoker, then you may want to get one either for an extended power outage or simply as part of your plan for long term food storage. Second, the meat is dehydrated, but not fully, by the smoke. There are certain types of wood that pair better with the meat of your choice. Your goal is to avoid smothering the fire while having a lot of smoke and by choosing the right wood as mentioned earlier, you’ll be able to achieve this. Put your meat in the center pot and then cover only the meat with a damp cloth. The distance might be up to 24 inches in order to ensure the meat is not heated directly. 1. Cutting can be done while the meat is suspended on a hook or on a chopping board, depending on which is preferable or available. Here, the heat is generated by a gas burner, hence the name propane smoker. You could also do smoke baking/roasting in your oven. If the meat cracks, this means it’s already dry enough. ), The Best Emergency Food Methods For Keeping Your Family Alive, How to Build a Root Cellar – EMP and Post Apocalyptic Survival, Primitive Food Storage Methods For Survival Emergencies, Which article should I read on to cut, trim and debone the carcass, we don’t currently have an article about that, but here are some resources, https://www.fieldandstream.com/how-to-butcher-your-own-deer/, https://www.themeateater.com/cook/butchering-and-processing/pro-tips-for-better-gutting-your-deer, https://www.themeateater.com/cook/butchering-and-processing/field-butchering-tips-part-2-quartering-vs-deboning, Your email address will not be published. If you want to take it even further, click here to learn more about this forgotten method of meat preservation that allows you to produce pemmican, a survival food of Native Americans that has been lost to time. legal disclaimer https://survivallife.com/data-privacy-addendum/, Important Self-Sufficiency Skills to Learn | Survival LIfe. They survived despite not having the tools for modern food preservation. Using the resources you have and a little help from this article, you’ll learn how to smoke meat in no time. To start with, dig a pit approximately two to three-feet deep.

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