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Preserving Meat Long-Term, The Old-Fashioned Way

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In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made.

But what if the time comes when our modern conveniences are no longer available? Who among us could say that in the event of a catastrophe, we would be able to do what is necessary to maintain a hearty stock of food for ourselves and our families? Look ahead to a future in which unpredictable electrical blackouts make refrigeration impossible and the inflated prices of commodities make them unaffordable.

This article provides an introduction to the two easiest, most fool-proof techniques for preserving meat – curing and smoking – just like our ancestors did it. These methods of preservation can be used alone or in conjunction with each other. I’m going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing.

The process is basically the same for all different varieties of meats, although the recipes may differ slightly.


The process of curing is simply using the benefits of salt to preserve meat. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. The basic role of salt in curing is to dehydrate the meat just enough so that bacteria cannot thrive. However, even if you have the convenience of refrigeration, curing is a great way to preserve the natural flavors of the meat as well as to keep essential vitamins and minerals that are often lost in the freezer.

Do It Yourself With The ‘Complete Book of Butchering, Smoking, Curing, and Sausage Making’

There are two ways to salt-cure meat. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves)

  • Dry curing: Salt and other ingredients are rubbed over the meat.
  • Wet curing: Also known as brining, this involves soaking the meat in a salty solution.

One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Sodium nitrate can be found in all kinds of leafy green vegetables and can be added to your salt mixture in the form of celery juice, ground spinach or pink salt (curing salt #1, which is 7 percent sodium nitrate). Sodium nitrate is useful for warding off the development of one of the worst kinds of bacteria found in food — botulism. Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. So we want to do everything we can to make sure that our cured meats are as safe as possible. Sodium nitrate will also make your cured meats turn a nice shade of bright reddish-pink. One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. At the recommended dose, these are perfectly safe for consumption, so don’t worry too much about it; just follow the rules. (Note: During the curing process, nitrate turns into nitrite.)


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Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames.

Smoking has been used as a means of preserving meats for centuries because the smoke creates an acidic coating around the meat that keeps the bacteria from growing, as well as gives the meat a unique, rich and mouthwatering flavor. Smoking also helps to dehydrate the meat, again changing the environment within the meat so that it is less hospitable for bacteria to thrive in. Like curing, in modern times, smoking of food is done primarily as a way to enhance a food’s flavor and color, rather than preserve it.

There are two types of smoking:

  • Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth.
  • Cold smoking: Processed at less than 100 degrees F. This method isn’t meant to cook the meat at all; it is merely used to flavor and seal the meat with the smoke barrier so that the bacteria cannot cause it to spoil, but it can still be saved to cook at a later time. This is a really good way to flavor meats that have already been cured if you like that smoky flavor. Salamis and sausages are very good when given the added flavor of cold smoking.

Smokers come in all shapes and sizes to fit your individual needs and are fueled by charcoal, electricity, gas, wood, etc., in order to generate smoke. Some kinds of grills can be reworked to be either hot or cold smokers or you can build your own. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. It was a lot cheaper than many of the store-bought versions. In any case, it is important to have some outdoor space to do your smoking.

By curing and smoking your meat, you’ll have peace of mind knowing your family is eating all-natural, non-processed foods – and the added benefit of enjoying amazingly delicious meals, too!

What smoking and curing tips do you have? Tell us in the section below: 

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  1. I remember my parents curing our hogs when I was a child. They had a salt box that they put the meat in which was in the smokehouse where meat was smoked. How long does it stay in the salt and do you use salt that does not have iodine in it. Don’t you take the meat out of the salt and then smoke it or not. It seems like they smoked it for a long time, much longer than 10 hours or so.


    • How long you leave it in the salt depends on the size of the piece of meat. For a ham, about 36-40 days. For a slab of bacon, about 10 days. Use plain, non-iodized salt. Remove meat from salt, rinse it off, let it air dry, then apply smoke over hours or days, depending. In Smithfield, we smoked our commercial hams 10 days, non-stop 24! Study in more detail.

  2. I have a home made charcoal hot smoker. I tend to smoke salmon on a water soaked cedar plank at 100°- 150°f for about 3.5 – 4.5 hours using apple wood. And 1″ spiral sausage at same temp. For about 5-6 hours also with apple wood. Yummy. I also make beef jerky at 125°f using hickory for 5 hours.

  3. This is a total joke.How about some real instructions? You cut and paste from wikipedia? Nice summary. People would die using this as a basis for preserving their food. So what do we need this website for? Off the gird as long as I have internet and all the comforts of being on the grid. Most of the people who are on this site would die in a real survival situation.

    • Okay something wrong with reload…maybe wasn’t deleted….we’ll see. Still saving pages/

    • That’s quite a narrative you’ve built for for yourself there. You understand that most farmers, rural counties, and places people are likely to live like that are more likely to be conservative right? Why not look at Alaska? Don’t think there’s many people there who “live off the grid”? You don’t need to be conspiratorial to understand that the need to borrow 10 trillion dollars in 8 years in order to prop up a GDP growth rate of about 1.5% may end up very badly at some point.

    • – I asked my grandmother about sausage, where it was simple like other things, cool the patties, put them in a jar, then pour hot grease over the top of them.
      Bacon, we’d put in a brine, sodium nitrate I’m sure, might had potassium to. Throw into about a 50 gallon drum and it seemed like we let it set in the cooler a few days before it went into the smoker. It was a hot smoker. A hopper filled with hickory sawdust that stopped down on this heated plate where it”d create embers. There was a shaft in the middle of the hopper that went to a spiral piece of metal to rotate the embers on the hot plate until it fell off. It turned real slow. It was simply a spiral of narrow band.
      Then it might set in a cooler a few days around 40 degrees or that might be when we’d get to it, then slice it up into slices that fell nearly on paper to be rolled up.

  4. I remember my mother browning steaks on both sides and putting them in a crock and poured grease over them and sealed the top of crock with wax to seal. does anyone remember this my son would like to try it but i am thinking i am missing some ingredients and the process.Would you please advise.

    • My Dad did this with sausage he called it cold packed sausage. He would cook the link sausage (like a brat or Smoked sausage Link) then he would melt down lard and put some sausage in a crock and pour some fat over it and let it set up and then do the same thing again stacking the sausage in the crock. he would just cover it with a plate. When he wanted sausage the would dip into the lard get some sausage and fry it. Taste great but probably not real healthy it was greasy but was good hope this was helpful

    • Coming too late to the party! LOL! Yes my mother did it with all the pork and beef. We had big cans with lid, probably 20-25 litters. X time we slaughter a hog, all the fat was saved to and before cool down completely she would fill the can about 3/4 of the can with big cooked chunks of meat , than poured the grease over until it covered all, wait to cool and place the lid on it. we had meat for months. The beef from a cow or bull was cut in thin layers about 3/4′ thick and wide as could. Than it was placed inside of a wood tub, carved from a large log,. one layer of meat and rock salt and so on until finish with the fresh meat. Stay in there for about 3 to 4 days. than removed and hung on barb wires outside like cloth lines, once a day in the morning all the meat was turned , or flipped sides hot sun and the dew of the night to keep it not to dry too quick. . after 4 days and three nights it was all dry ready to be placed in the selar. It would last for year, depend how many workers we had in to feed. Very salty, but soaked it for over night changing the water often, most of the salt would come out. You made me go back in time. Thanks!

  5. I’m in the process now of both dry cure and wet cure of bacon ” middlins” and hams .I converted and old construction conex box for a smoke-house using a 55 gallon drum wood stove as a fire box .My flue pipe is 15 feet long and I use a cold water jacket to cool my hickory smoke down to 80 degrees F. My biggest difficulty has been finding the old time course salt and have had to use kosher salt instead(seems crazy to cure pork with kosher salt knowing Hebrew people don’t eat pork) just waiting on cold weather to hang my sack sausage to dry any helpful hints would be appreciated

    • Morton salt is at Avery Island just outside New Iberia in Louisiana, who also makes the first hot sauce I know of, tabasco. They might be able to provide you with rocksalt. A truckload might be cheap as I recall a round canister being 5 cents when others were 20 or more.
      At the least, they can probably tell you where you can order it in bulk quantity. Don’t forget ebay. But if you did order a huge quantity, you might be able to sell surplus in eBay yourself, maybe at your cost.
      Just guessing if it helps.

  6. Prague Powder #1 or Curing Salt #1 only contains sodium nitrite. #2 contains both sodium nitrite and sodium nitrate.

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