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Started By
Message
Preserving Smoked Meats outside?
Posted on 7/29/15 at 8:48 am
Posted on 7/29/15 at 8:48 am
I am looking for a way to preserve smoked meats outside without using a freezer or ridge. Any suggestions?
5
Posted on 7/29/15 at 8:53 am to Tigers4eva-va
I know some people that can it like veggies and they say it works well. What kind of meat and what are you wanting to do with it?
Posted on 7/29/15 at 8:54 am to Tigers4eva-va
due to the heat and humidity, I am not sure that will work too well in south la...
Posted on 7/29/15 at 9:01 am to Tdot_RiverDawg
mainly sausauge
Posted on 7/29/15 at 9:27 am to Tigers4eva-va
quote:
I am looking for a way to preserve smoked meats outside without using a freezer or ridge. Any suggestions?
Smokehouse
The real old school answer would be packed in salt or sugar. Properly cold smoked meats should keep quite some time in a dry cool insect free place.
Posted on 7/29/15 at 10:26 am to Tigers4eva-va
My great grand parents would smoke coons, ducks, chickens..... They would then store them in rendered pig fat in a wooden barrel under the cystrain* (wooden structure that holds water) because as they said it was the coolest place around the house. Whenever they needed meat they would dig it out, heat it up and eat it. They both lived to be in their 90s.
Posted on 7/29/15 at 10:52 am to CHEDBALLZ
quote:
cystrain* (wooden structure that holds water)
"cistern" and it doesn't have to be made out of wood.
Posted on 7/29/15 at 10:59 am to BiggerBear
My grandpa told me as a kid after buthering a pig, his mom would place all of the pork in a barel full of fat/grease. Then pull out the meat when ready to cook.
This post was edited on 7/29/15 at 11:01 am
Posted on 7/29/15 at 12:46 pm to Crawdaddy
Any fat can be used as a cap. The vikings used to use milk.
You can can sausage, but the texture is odd.
Packing in salt works well.
You can can sausage, but the texture is odd.
Packing in salt works well.
Posted on 7/29/15 at 1:56 pm to Tigers4eva-va
quote:
I am looking for a way to preserve smoked meats outside without using a freezer or ridge. Any suggestions?
Why? We have advanced a little in the tech department. Plus I dunno how well it will do in humid climates.
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