Preparedness Advice Blog
Tag Archives: preserving meat
I recently found an old book of Confederate recipes dated 1863. Because of the shortages that the South was suffering, these recipes were modified to use the available ingredients. The book covered a number of things including cooking, recipes for treating the sick, preserving meat and other miscellaneous suggestions.
From the book:
Preserving Meat without Salt
“We need salt as a relish to our food, but it is not essential in the preservation of our meats. The Indians used little or no salt, yet they preserved meat and even fish in abundance by drying. This can be accomplished by fire, by smoke, or by sunshine, but the most rapid and reliable mode is by all of these agents combined.…Read More...
I have had the change to spend some more time with my wife’s aunt who is visiting us. As I explained in an earlier post, she was raised under what would today be fairly primitive conditions. One thing she and I have been talking about is preserving meat.
Because of a lack of refrigeration, her mother would dry most of the meat, when they would slaughter a cow on the ranch. She says that her mother would cut the meat into chunks and remove all the fat. She would then rub the meat with salt and crushed red chili peppers. She would then beat the meat with a mallet until it was thin. …Read More...
I have been reading a Confederate recipe book published in Virginia in 1863 and have found some good ideas. There is a section on preserving meat without the use of salt that I found to be quite interesting. It is something I have wanted try for some time. If any of you have done it, let me know.
There are some advantages to preserving meat without salt. Many of us older individuals are supposed to be on a salt free diet and in some areas salt may be hard to get after TEOTWAWKI. …Read More...
Brining is a simple way of preserving meat. Properly brined meat will last for years. The British Navy used meats that were over 10 years old in the in 18th and 19th centuries. This is the upside, the downside is the high salt content of the meat. One thing that can be done to reduce the salt content is to soak the meat prior to cooking and pour the water off. Spices can be added to the salt to flavor the meat. Sugar was often added.
The basic process of brining is to add approximately 8 lbs of salt to 5 gallons of water. …Read More...