Simplestuff
Very Talkative
- Messages
- 51
- Points
- 170
- Age
- 28
Something I’ve been struggling with is how to keep meat without fridges/freezers. Obviously there’s keeping it as cold and dry as possible to stop bacteria growth which is what makes it go off so quickly. I’ve read a few things like keeping it in a water right bag under water or hanging it in a shady dark cold area. And then there’s smoking and salting it but post shtf are you going to have time to smoke meat when it needs a constant heat for 24-48 hours? And once you’ve run out of stored salt I think you’ll struggle to produce enough to do more than season your food?
Is there something I’m missing or is it a case of consuming what you can as quickly as you can?
Is there something I’m missing or is it a case of consuming what you can as quickly as you can?