By Ken Jorgustin – The Modern Survival Blog
The problem of storing meat for use all year round is an old one. While examining your food storage preparedness with regards to meat, consider the following ways to preserve meat:
Note: although not a method of preservation, a period of ‘hanging’ can improve the flavor and texture of meat by giving natural enzymes time to break down tough muscle fibers. The temperature range for hanging is 33 to 40-degrees-F. Fresh meat and poultry will rapidly deteriorate in temperatures above 40-degrees-F, so be wary of this. Without a refrigerated room, hanging meat can only be done during the cold months of the year. Hanging times range from 24 to 48 hours, to even longer for a more tender meat (It must remain under 40-degrees-F)
Since the time frame of World War II, freezing has become the most popular way to store meat. It is quick and easy and preserves the nutritional value and flavor. Obviously though, a freezer depends upon a supply of electrical power and may not be suitable for preparedness unless you have a source of alternative energy to power the freezer.
Freezing meat is best at 0-degrees-F, for longest shelf life. Wrap all pieces securely in individual moisture-proof packages to prevent freezer burn (or vacuum seal). Label each package with the type of meat and the date is was frozen. All meats will begin to slowly deteriorate in the freezer though. Ground meats will generally be good up to 4 months while steaks and roasts will last up to 12 months in the freezer.
Canning meat is convenient and economical, and is not…Continue Reading This Article at Modern Survival Blog: Ways To Preserve Meat