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Tag Archives: jerky
Lately I have been looking at many jerky recipes, most of the new ones use complicated flavored marinates and some form of cooking or refrigeration. Many of the recipes tell you to dunk the meat in boiling marinate or to heat it at a specific temperature. Now these are the safest methods under normal conditions.
But what about making jerky under emergency conditions? First Jerky is dried not cooked meat. In its simplest form, it is any lean meat that has been salted and dried. I have made it without salt but it does not store as well for long term, but will still last for many months.…Read More...
Take meat for example, country cured ham, dry cured in salt, smoked and aged form 3 months to a year keep practically indefinitely. Since it has lost a lot of its water content it is essentially concentrated ham. Just be sure that the hams you find are real country cured and not some imitation.
Hard salamis and other cured sausages are long lasting. Slab or side bacon, smoked with rind left on will keep for long periods. …Read More...