Food Preservation FAQs

During normal times my preferred method for keeping meat is in my freezer. For our purposes, however, I will assume that electricity is not readily available so I will describe two methods of preserving meat which require no refrigeration.

An overview of 10 home food preservation methods from ancient to …

You can preserve foods inexpensively by using canning, freezing, or drying techniques

Food Preservation Techniques - Davidson's Safest …

Select the leanest cuts of meat for making jerky and remove all visible fat. Fat does not preserve well and can adversely affect the taste and quality of your jerky. For a product that does not require refrigeration you are going to want to remove as much moisture from the meat as possible. This can be accomplished more easily by slicing the meat very thin. Slice the meat across the grain (at a right angle to long muscles) for the most tender jerky, or with the grain for a more chewy jerky. Cut it into strips no more than a quarter of an inch (6 mm) thick. This is more easily accomplished if the meat is slightly frozen.

Food Preservation… Old & New

Soak the strips of meat in the marinade in a refrigerator overnight, or for at least three hours. This is most easily done in a plastic bag. At least once during the marinating process shake the bag and turn it over to insure that all the meat comes into contact with the marinade. After the meat has been marinated, remove it from the marinade, shake off the excess and put it in the dryer or smoker. Some people are concerned about bacterial growth in the cold marinade. Certainly this step should be done in the refrigerator. If refrigeration is not available, alternative methods include boiling marinade and dry marinade.

Food Preservation Series

Food Preservation | UGA Cooperative Extension

The recipes and directions that come with most smokers, like the one pictured above, will result in the meat being cooked rather than hard smoked. The end product will require refrigeration. Our intention is to make jerky that will not require refrigeration, so we want to use the hard smoking process which is accomplished by using smoke at a lower temperature.

Home Freezing and Food Preservation Ideas: Fruits and Veggies

Sometimes a fan is used but more often the circulation is produced by the simple effect of rising warm air. Most dehydration units have an electrical element in the bottom to produce the heat. The unit is vented at the bottom and top. The hot air rises passing around and through the foods, which are placed on screens to allow maximum circulation. To insure adequate dehydration the foods are generally prepared for the drying process by slicing them very thin. The warm air picks up moisture from the food and carries it out the top of the unit, while cooler and dryer air flows in from the bottom. For best results the temperature should be raised very gradually over a period of hours. Otherwise the outside of the food could become dry, locking the moisture in the inside and preventing the food from drying completely. Inexpensive food dehydration units for home use are readily available and are very effective. Solar energy also works very well as a heat source for dehydrating foods, and many foods are dried simply by placing them out in the open air in a sunny location (preferably with some protection against insects.)

Food Preservation | Boundless Microbiology

At the beginning of this chapter, in our discussion of food storage, I introduced several methods of food preservation to consider for your long-term storage needs, including dehydration, home-canning and freezing. In this section we will take a closer look at these three methods as they pertain to the preservation of your homegrown foods.

Home Food Preservation Headquarters - Mother Earth News

During a prolonged emergency the dry marinating process may be the best choice, not only because it requires less energy, but also because it makes the most economical use of your marinade. The dry marinade is mixed well and sprinkled generously onto a large cutting board. The strips of meat are laid on the dry marinade, first one side and then the other, to coat both sides well. Then a wooden mallet is used to pound the marinade into the meat. If your refrigerator is working, or if it is very cold outdoors, the strips can be stacked one upon the other, put in a plastic bag or closed container, and put in the cold for a few hours or overnight to allow the dry marinade to soak into the meat. This step is not necessary, since you have pounded the marinade into the meat with the wooden hammer, so if the temperature is warm it may be best to immediately shake off the excess marinade and put the strips in the smoker or dryer.