Content

• Steps
• Method 1 of 4: Freeze Storage
• Method 2 of 4: Storing in salt
• Method 3 of 4: Storing Meat by Drying (Dehydrating)
• Method 4 of 4: Storing Meat by Curing
• Warnings

Meat can be stored safely for weeks, months, or even years. The most obvious way is to store the meat in the freezer. However, there are other ways of storing meat, and some of them have been used for over 1000 years.

Steps

Method 1 of 4: Freeze Storage

1. 1 Prepare the meat for freezing. To prevent freezing cold burns, meat should be properly prepared and packaged before placing it in the freezer.
   • Meat and poultry can be frozen in store packaging, but make sure that it is tightly wrapped and air does not get inside. Use plastic bags or aluminum foil designated for use in the freezer (you will see the label on the package) to wrap the meat.
   • Use a vacuum packing tool to remove the air completely. Vacuum tools come in a variety of types, models, and price points; you will need special bags (sold separately) for storing food.
   • Use sealed containers that are suitable for the freezer compartment.
   • Use heavy-duty wrappers such as aluminum foil, plastic bags, and freezer bags.
   • Remove as many bones as possible before freezing, as they take up a lot of space and contribute to the development of frostburn.
   • Place freezer paper between slices of meat or cutlets to help separate them later.
2. 2 Know how long frozen meat can be safely stored. You won't be able to keep meat in the freezer forever.
   • Raw meat (such as steaks or chops) can be stored safely in the freezer for 4-12 months.
   • Raw minced meat can only be stored safely for 3-4 months.
   • Cooked meat can be stored for 2-3 months.
   • Sausages, ham, and frozen meals can be stored for 1 to 2 months.
   • Poultry (cooked or raw) can be stored for 3 to 12 months.
   • Game can be stored for 8-12 months.
   • Make sure the freezer compartment temperature is -18 degrees or lower.
3. 3 Be sure to label all containers and packages. You need to know what is in your freezer and how much is in there.
   • Labels should indicate the type of meat (chicken breast, steak, minced meat, and so on), whether raw or cooked, and the date it was frozen.
   • To make it easier for you to find products later, it is best to divide them into groups. For example, fold chicken, beef, pork separately.
   • Use older foods first so they don't go bad and you don't have to throw them away.
4. 4 Use an electric freezer to store meat. This is one of the easiest ways to preserve meat.
   • You can use your refrigerator's freezer or a separate freezer.
   • Freestanding freezers are much larger than the freezer section of a refrigerator.
   • Keep in mind that self-contained freezers use a lot of electricity, so your electricity bills will be higher if you use the refrigerator and freezer at the same time. Electricity bills depend on the size and model of the freezer.
5. 5 If you don't have an electric freezer, use a cooler. Chillers can be used anywhere as they are not powered by electricity.
   • You can use the cooler on a hike or during a power outage.
   • You need to fill the cooler with ice to keep it cold.
   • Place some of the ice on the bottom of the refrigerator, place the meat on top and cover it with plenty of ice.
   • Make sure the meat is surrounded by ice to freeze completely evenly.
   • When using the cooler, watch the ice melt and add fresh ice regularly so that the meat does not defrost.
6. 6 Learn how to properly defrost meat. Defrosting properly will help reduce the risk of food poisoning.
   • Defrost meat in the refrigerator. Plan ahead as it takes 24 hours to defrost a large piece of meat such as a whole turkey.
   • Thaw meat in cold water (sealed). Change the water every 30 minutes until the meat is completely thawed.
   • You can defrost meat in the microwave, but in this case it will need to be cooked right away. In a microwave oven, meat thaws unevenly and some portions of the meat may begin to cook prematurely.
   • Before cooking, you should pay attention to the frostbite areas. Meat can become discolored due to frostbite, which does not necessarily make it inedible. Cut off the frostbitten pieces before cooking.
   • Be sensible. Don't eat meat or poultry if it looks or smells bad.

Method 2 of 4: Storing in salt

1. 1 Season the meat with salt. This is another longstanding way of storing meat.
   • Use sodium nitrite salt, which can be purchased online from sites such as butcher-packer.com, mortonsalt.com, and sausagemaker.com.
   • Place the cuts of meat in an airtight container (or plastic bags) and cover the meat completely with salt. It will be correct to lay the meat in layers and sprinkle them with salt so that all pieces are guaranteed to be covered with it.
   • Store containers (packages) in a cool place (at 2-4 degrees) for a month. Do not freeze.
   • Determine how long meat can be stored in salt using this formula: 7 days for every 2.5 cm of salt. So, for example, 5.5 - 6 kg of 13 cm wide ham can be stored in salt for 35 days.
   • Salted meat can be stored for 3-4 months in an airtight container without refrigeration.
   • Rinse off excess salt before cooking.

Method 3 of 4: Storing Meat by Drying (Dehydrating)

1. 1 Make your own jerky. This can be done at home using a stove and oven.
   • Slice the meat across into narrow 1 x 1 cm strips.
   • Boil the cuts of meat for 3-5 minutes to get rid of bacteria.
   • Remove the meat from the water and dry it.
   • Bake the meat in the oven at the lowest temperature for 8-12 hours.
   • You can use a dryer instead of an oven.
   • Meat when properly dried will be slightly sticky, tough, or crusty.
   • As such, the meat can be stored for 1-2 months in an airtight container without refrigeration.
2. 2 Use smoking to store meat. Smoking also adds flavor to the meat.
   • Season the meat with salt before smoking to extend the shelf life.
   • Place the meat in the smokehouse for 7 hours at 62 degrees or 4 hours at 69 degrees. Do not set the temperature higher than 69 degrees, otherwise you will get a hot smoking, not a cold one.
   • Some cuts of meat may take longer to smoke. For example, a brisket will take 22 hours to smoke.
   • Use a meat thermometer to make sure the meat is at the correct temperature.Poultry should reach a temperature of 74 degrees, and pork and minced meat - 71 degrees, steaks, roasts and cutlets should be 63 degrees.
   • Smokehouses run on gas, electricity, coal or wood.
   • Add some cherry, walnut, or oak wood to add flavor to the meat.
   • Smoked meat can be stored in airtight containers for 1-2 months.

Method 4 of 4: Storing Meat by Curing

1. 1 Use appropriate preservation tools. Make sure you have seaming and canning jars.
   • Use a household autoclave to be able to regulate the pressure during the canning process.
   • Use high quality cans like Mason.
   • High pressure hot steam seals and sterilizes meat in cans.
   • Fill the autoclave with 2.5-5 cm of water.
   • Start the conservation process when the pressure gauge reaches the desired level.
   • After completing the process, remove the device from heat and allow it to cool.
   • Do not open the autoclave until it has completely cooled down and opens naturally. Forced cooling with running water can lead to food deterioration and bending of the lid.
   • Preservation is stored for up to a year in a cool, dry place.
2. 2 Preserve poultry. Use either the hot or the raw method.
   • Hot method. Boil, steam, or bake the meat until cooked through. Add one teaspoon of salt per quart jar as needed. Fill the jar with chicken pieces and hot broth, leaving 0.60 - 2.5 cm space.
   • The crude method. Add 1 teaspoon of salt to the jar as needed. Fill the jars loosely with uncooked cuts of meat, leaving 0.60 - 2.5 cm of space. Do not add liquid.
   • You can keep the bones or take them out. If bones are left, preservation will take longer.
   • This method is also suitable for rabbit meat.
   • The more the can is filled, the more pressure you need.
   • The process will take 65 to 90 minutes depending on the volume.
3. 3 Preserve the minced meat. Use fresh, chilled meat.
   • Shape the minced meat into patties or balls. Cook until golden brown.
   • You can also fry the minced meat without forming it into balls.
   • Strain the minced meat before canning to allow excess fat to drain.
   • Fill the jar with minced meat pieces.
   • Add boiling broth, tomato juice, or water, leaving 1 inch (2.5 cm) headspace. Add 2 teaspoons of salt per quart jar, if desired.
   • The preservation time will take from 75 to 90 minutes, depending on the volume.
4. 4 Preserve strips, slices, or cubes of meat. Remove all bones first.
   • The hot method works best for this type of meat.
   • Pre-treat the meat by smoking, stewing, or frying in a little oil.
   • Add a teaspoon of salt to a quart jar if needed.
   • Fill the jar with pieces of meat and cover with broth, water, or tomato juice, leaving 1 inch (2.5 cm) free space.
   • The preservation time will take from 75 to 90 minutes, depending on the volume.

Warnings

• Be aware of the risk of poisoning from improper storage of meat.