It feels good to have a freezer full of meat. Ours are filled with chicken that we raised and processed ourselves and beef that we purchase in bulk from our friends who raise grassfed cattle. However, I often worry about losing power for an extended period of time or forever. Of course, I have multiple gasoline powered generators, but what happens when my fuel reserves are depleted and the fuel stations are closed? How do I prevent my meat from spoiling? Well, I have a few options including using alternative fuels like ethanol or biogas to power the generators; however, it would be a waste of fuel to continually run the freezers during a long term or permanent grid down condition.
It seems that the best options for preventing spoilage of our meat are to preserve at least some of it now and be prepared to preserve the rest during an shtf extended grid down event.
Preserving meat has been a crucial aspect of human survival for centuries. With the advent of modern technology, several methods of meat preservation have been developed, but some traditional methods such as canning, smoking, and drying are still popular among people who prefer natural and traditional ways of preserving meat. These methods not only help in preserving meat for an extended period but also enhance its flavor and nutritional value.
Canning
Canning is a popular method of meat preservation that involves sealing the meat in airtight containers or jars after heating them to a temperature that kills all the bacteria present in it. The heat treatment also destroys enzymes that cause spoilage, ensuring the meat is safe to eat for an extended period. Canned meats are a popular choice for people who live in remote areas or those who want to have meat available year-round.
Here is a recipe for canning meat:
Ingredients:
- 5 pounds of meat (beef, chicken, or pork)
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 2 cloves of garlic
- 1 bay leaf
- Water
- Canning jars
Directions:
- Cut the meat into small pieces and season with salt and pepper.
- Crush the garlic and add it to the meat. Add the bay leaf.
- Place the meat in a large pot and add enough water to cover the meat.
- Bring the water to a boil, then reduce the heat and simmer for 2 hours.
- Sterilize the canning jars by boiling them for 10 minutes.
- Remove the meat from the pot and pack it into the sterilized jars.
- Fill the jars with the broth from the pot, leaving 1 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth, then place the lids on the jars and tighten the bands.
- Place the jars in a canner and process for the recommended time, depending on the type of meat and the size of the jar. For example, quart jars of beef or pork should be processed for 90 minutes at 10 pounds of pressure.
- Remove the jars from the canner and let them cool. Check the seals to ensure they are tight, then store the jars in a cool, dry place.
Smoking
Smoking is a popular method of meat preservation that not only helps in preserving meat for an extended period but also enhances its flavor. Smoking also gives meat a distinct aroma and color. Smoking meat involves exposing it to smoke from burning wood or charcoal. The smoke contains compounds that inhibit the growth of bacteria and other microorganisms that cause spoilage.
I recommend using a smoker that is heated with charcoal instead of an electrical heating element. My favorite is the little “El Cheapo” Brinkmann with some minor modifications. I bought mine over decade ago for $30. I scavenged a thermometer from an old barbecue in the scrap pile at the local landfill and drilled a few 3/8” holes in the bottom of the charcoal pan to improve airflow.
Here is a recipe for smoking meat:
Ingredients:
- 5 pounds of meat (beef, chicken, or pork)
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 2 cloves of garlic
- 1 tablespoon of brown sugar
- 1 teaspoon of paprika
- Wood chips (hickory, applewood, or mesquite)
Directions:
- Cut the meat into thin strips and season with salt, black pepper, and garlic.
- In a small bowl, mix the brown sugar and paprika, then rub the mixture onto the meat.
- Preheat the smoker to 225°F and add wood chips to the firebox/pan.
- Place the meat in the smoker and smoke for 3-4 hours, or until the meat reaches an internal temperature of 160°F.
- Remove the meat from the smoker and let it cool. Store the meat in airtight containers or plastic bags in a cool, dry place.
Drying
Drying meat using a food dehydrator is a simple and effective way of preserving meat. The dehydrator removes moisture from the meat, making it less prone to spoilage and bacteria growth. I use a Presto food dehydrator that I purchased at Bi-Mart. Sometimes, there are good deals on beef strips that are approaching their sell by date. I’ve made delicious jerky and dog treats with this dehydrator.
Here is a recipe for drying meat using a food dehydrator:
Ingredients:
- 2 pounds of meat (beef, chicken, or pork)
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 2 cloves of garlic
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of Worcestershire sauce
Directions:
- Cut the meat into thin slices, making sure that they are all roughly the same size. It is important to cut the meat against the grain to make it easier to chew.
- In a small bowl, mix the salt, black pepper, garlic, onion powder, paprika, and Worcestershire sauce. Mix well.
- Place the meat in a large bowl, and pour the spice mixture over the meat. Mix well, making sure that all of the meat is coated with the spice mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Remove the meat from the refrigerator and arrange the slices in a single layer on the trays of the food dehydrator. Make sure that the slices are not touching each other.
- Turn on the food dehydrator and set the temperature to 145°F. It is important to follow the manufacturer’s instructions when using the dehydrator.
- Let the meat dry for 6-8 hours, or until it is completely dry and brittle. Check the meat periodically during the drying process to make sure that it is drying evenly.
- Once the meat is dry, remove it from the dehydrator and let it cool completely. Store the meat in an airtight container or plastic bag in a cool, dry place.
Drying meat using a food dehydrator is an easy and effective way of preserving meat. It is important to make sure that the meat is completely dry before storing it, as any remaining moisture can cause the meat to spoil. By following these simple steps, you can enjoy delicious and healthy dried meat anytime.
Here’s a recipe for homemade Spam aka “Lamb’s Spam!” using pork and beef that can be canned in large mouth Mason jars using a pressure canner:
Ingredients:
- 2 pounds ground pork
- 1 pound ground beef
- 1 cup ice water
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon pink curing salt #1
- 1/4 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon mustard powder
Equipment:
- Large mixing bowl
- Meat grinder or food processor
- Meat thermometer
- Large mouth Mason jars with lids and bands
- Pressure canner
Instructions:
- In a large mixing bowl, combine the ground pork and beef with the ice water and mix thoroughly.
- Add the salt, pepper, garlic powder, onion powder, pink curing salt, paprika, coriander, and mustard powder to the meat mixture and mix thoroughly.
- Using a meat grinder or food processor, grind the meat mixture until it is finely ground.
- Fill large mouth Mason jars with the meat mixture, leaving 1 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids and bands on the jars and tighten them securely.
- Place the jars in the pressure canner and add enough water to cover the jars by 1 to 2 inches.
- Close the lid of the pressure canner and bring it up to pressure according to the manufacturer’s instructions. Process the jars at 10 PSI for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars.
- After processing, turn off the heat and allow the pressure canner to cool down and the pressure to release naturally.
- Carefully remove the jars from the canner and allow them to cool on a wire rack.
- Store the canned homemade Spam in a cool, dry place for up to one year.
Note: It’s important to use a pressure canner for this recipe to ensure that the meat is safely canned and free from harmful bacteria. It’s also important to follow the processing times and pressures specified in this recipe to ensure the best results and prevent any risk of foodborne illness.
Using ice water when mixing the ground meat for the homemade Spam recipe helps to keep the meat mixture cold, which is important for food safety. When making processed meats like Spam, it’s important to keep the meat mixture below 40°F (4°C) to prevent bacterial growth. Using ice water helps to keep the meat mixture at a safe temperature while also keeping the meat moist and helping it bind together.
Pink curing salt, also known as Prague powder, is a type of salt that contains a small amount of sodium nitrite. It is used in cured and processed meats to prevent bacterial growth, enhance flavor, and give the meat a pink color. It’s important to use the correct amount of pink curing salt in a recipe to ensure food safety and prevent the growth of harmful bacteria such as botulism.
In this recipe, the amount of pink curing salt is small and used only to enhance flavor and color, so it’s not necessary for the preservation of the canned homemade Spam. However, it’s important to use the correct amount specified in the recipe to ensure the best results. If you cannot find pink curing salt, you can omit it from the recipe or substitute with celery powder, but the Spam may have a slightly different color and flavor.
Celery powder is sometimes used as a natural alternative to pink curing salt in cured and processed meats. It contains naturally occurring nitrates that convert to nitrites during the curing process and can help prevent bacterial growth and give the meat a pink color. However, it’s important to note that the nitrate levels in celery powder can vary and it may not provide the same level of bacterial protection as pink curing salt.
If you choose to use celery powder as a substitute for pink curing salt in this homemade Spam recipe, it’s important to use the correct amount specified by the manufacturer or a trusted recipe source. The amount of celery powder needed may be different than the amount of pink curing salt specified in this recipe, so be sure to adjust accordingly. In general, it’s recommended to use about 2-3% of the total weight of the meat in celery powder to achieve a similar level of protection against bacteria as using pink curing salt.
For example, if you were making a batch of homemade Spam using 2 pounds of meat, you could use between 0.8 to 1.2 ounces (about 23 to 34 grams) of celery powder, depending on the specific brand and quality you’re using. Additionally, it’s important to follow safe food handling practices when using any type of curing or preserving method to reduce the risk of foodborne illness.
Here’s a simple recipe for making celery powder at home:
Ingredients:
- 1 bunch celery
Instructions:
- Preheat your oven to 175°F (80°C).
- Wash the celery and pat it dry with a clean towel.
- Cut off the leaves and the bottom of the celery stalks.
- Using a sharp knife or a vegetable peeler, remove any tough outer strings from the celery stalks.
- Cut the celery stalks into small pieces.
- Spread the celery pieces evenly on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake for 6-8 hours, or until the celery is completely dry and brittle.
- Remove the baking sheet from the oven and allow the celery to cool completely.
- Transfer the dried celery pieces to a spice grinder or food processor and pulse until the celery is ground into a fine powder.
- Store the celery powder in an airtight container in a cool, dry place.
Note: It’s important to ensure that the celery is completely dry before grinding it into powder. Any moisture left in the celery can cause the powder to clump together and spoil more quickly. You can also dry the celery with a food dehydrator.
Here’s yet another bonus recipe for you guys! Canned Beef Hamburger Patties aka “Lamburgers”!
Canning hamburger patties can be a great way to preserve meat for long-term storage. Here’s a recipe and process for canning beef hamburger patties using a pressure canner:
Ingredients:
- Ground beef
- Salt (optional)
Equipment:
- Large-mouth Mason jars with lids and rings
- Pressure canner
- Jar lifter
- Kitchen timer
Instructions:
- Start by preparing your pressure canner according to the manufacturer’s instructions.
- Next, shape the ground beef into patties that are about 1/2 inch thick and slightly smaller than the size of your Mason jars. You can season the patties with salt if desired.
- Preheat a skillet over medium-high heat and cook the patties until they are browned on both sides but not fully cooked. The patties should still be slightly pink in the middle.
- As you cook the patties, fill the Mason jars with the partially cooked patties, leaving about 1 inch of headspace at the top of each jar.
- Use a clean, damp cloth to wipe the rim of each jar and ensure it’s free of any grease or food particles.
- Place the lids on the jars and screw on the rings until they are finger-tight (not too loose, but not too tight).
- Place the jars in the pressure canner according to the manufacturer’s instructions, making sure they are not touching each other or the sides of the canner.
- Add water to the pressure canner according to the manufacturer’s instructions and place the lid on the canner.
- Turn the heat to high and allow the canner to come up to pressure. Once it has reached the desired pressure (10-15 psi), start the timer for 75 minutes (for pint jars) or 90 minutes (for quart jars).
- After the time has elapsed, turn off the heat and allow the canner to cool down naturally. Do not try to cool it down by running cold water over it.
- Once the canner has cooled down and the pressure has returned to zero, carefully remove the jars using a jar lifter and place them on a towel to cool.
- Once the jars have cooled completely, remove the rings and check the seals by gently pressing down on the lids. If the lids don’t move or make a popping sound, they are sealed properly.
- Label the jars with the date and store them in a cool, dry place.
Note: It’s important to use a pressure canner for this recipe, as it’s the only safe way to can meat products. Additionally, be sure to follow all safety guidelines for canning to prevent the risk of botulism or other foodborne illnesses.
Using parchment paper between the patties is a good idea to prevent them from sticking together. To do this, you can place a piece of parchment paper between each patty as you stack them inside the jar.
It’s important to note that the parchment paper should be cut to the same size as the hamburger patties to ensure that it fits properly inside the jar. Additionally, be sure to press the patties down firmly inside the jar to remove any air pockets and to ensure that they are packed tightly.