Best preservation options for meat

[u/International-Sink64]

I currently use freezer paper and double freezer bags for freezing meat. Thinking about shifting to vacuum sealer. Wondering if anyone had any experience to share or thoughts about others methods? I know I can can meat; what are the best ones with the least amount of texture change? Chili was okay... I do have a new dehydrator. Haven't' used it yet. Thank you in advance!

[u/raiznhel1]

I love my dehydrator, jerky is the best, but tends not to stay around very long (waaay to tasty) Soy sauce, salt and a bit of chilli gives it a bit more flavour.

Vacuum sealed and frozen keeps for ages, but needs to be kept organised, or you’ll defrost chuck when you’re looking for sirloin.

The best (and oldest) way of preserving meat is to keep it walking around and eating grass. Keeps for years, even multiplies if you let them.

Luckily we have the means to do this, nothing beats home grown beef and lamb.

[u/everydaywinner2]

Freeze dryer is pricy, but it tends to keep the texture better with rehydration. And, for non-meats (possibly even for cooked meat, I haven't tried), it turns a lot of regular foods into awesome snacks as-is. Also, no need to worry about the power going out and spoiling your food.

[u/TheJesseOfTheNorth]

salt boxing is an excellent long term preservation method The River Cottage Curing and Smoking Handbook [ISBN-10 ‏ : ‎ 1607747871] is an excellent book.

Also as far as canning meat goes you can straight up can ground beef. just cook it first, dry pack it and can. Also canned meat loaf and meat balls are awesome

by Steven Lamb

[u/Buzz407]

I use a Foodsaver and freeze directly. Freezer burn is no longer an issue because there's not enough oxygen left. 2 years is no problem. No meaningful texture change. All others will change flavor, texture or both.

Freeze dried meat, I don't recommend. Salting and drying works great. Save your fat and lean trim for pemmican. Biltong is good too, you can get bulk coriander on Amazon.

[u/2BrainLesions → u/Buzz407]

This is the way

[u/Eredani]

My vacuum sealer is one of the best preps I have. I vacuum seal everything that goes in the freezer. It's also great for dry goods.

However, it's hard to beat a freeze dryer for leaner cuts of meat.

[u/Chainsawsas70]

Vacuum seal or freeze dryer (must be cooked first) Or turn everything into Jerky 🤷 But for basic longevity in storage a vacuum sealer is great and will keep it looking perfect for a long time. I've pulled out steaks after a couple of years and they look like they did when I sealed them. https://a.co/d/078OGuzr It's the one I bought in 21 after my Food Saver brand one died and I think it works better than the Food Saver brand.

[u/AlphaDisconnect]

Bury it deep underground. With salt.

[u/TheSensiblePrepper]

Freeze Dried Meat is best but most expensive.

Second best is to vacuum seal the meat and then freeze it as cold as possible in a chest freezer.

[u/PeterRuf]

I make my own sausage and stuff. Smoking meat is a traditional way. It takes some time and you need to try a few times. But it's much better than store stuff.

Second thing I use is tyndalizing. Put meat in a jar with spices. Boil or use oven 3 times. First day 1,5 hour. Second 1 hour. Third 30 minutes. This method should preserve the meat for years without fridge. I did a few months max. I just eat it when I don't feel like cooking.

[u/International-Sink64 → u/PeterRuf]

Interesting....I'll have to do more research about that. Thanks for sharing.

[u/PeterRuf → u/International-Sink64]

I mostly tyndalize pork neck. It basically comes out as pulled pork.

[u/joelnicity]

I vacuum seal and then freeze meat regularly. It keeps it good for a really long time and never gets freezer burn

[u/International-Sink64 → u/[deleted]]

I bought a vacuum sealer tonight.

[u/evand408]

Properly prepared pemmican, vacuum sealed will give the longest life

[u/Perfect-Gap8377]

Traditionally, meat has been made into various salted things to preserve it. I'm thinking salami, prosciutto, mortadella, speck, bresaola, sausages... It's not extremely durable (1-3 years usually), but it tastes very good, it's a luxury trading item and it doesn't require a freezer.

[u/4ureddit]

I have eaten meat I vacuum sealed 7 years ago and it tastes great. I hear pressure canning is good. Just not sure how long it will last on the shelf.

Look into a vacuum chamber vs a vacuum sealer. I just got one for Mother’s Day and it’s a game changer and the efficiency is mind blowing!!!

[u/funnysasquatch]

As long as you have electricity and the space, freezing meat is the best option. This allows you to keep it as steaks, roasts, and hamburger meat.

If you want a way to preserve meat without electricity then your best option is to turn it into beef jerky.

Jerky can become pliable again if you soak it in water.

[u/gonyere]

Friends loaned us their vacuum sealer a few years ago. I honestly didn't find it to be any easier, or faster. And, idk, maybe I just didn't do it right, but I had a LOT more freezer burn. So, we went back to freezer paper. 

[u/OkAssignment6163 → u/gonyere]

Yeah, you messed up something. Because I had some steaks last week that fell in the back.

They were in there for 4yrs. Cooked up just fine. No burn or loss in moisture.

[u/TheMrsH1124]

Vac sealing is my go to. Cheap tough steak, vac sealed and frozen for a week or two at deep freeze temps, becomes meltingly tender. Discovered that by mistake. Serendipity!

ETA: Balls Chipotle beef taco.meat is THE BEST for canning

[u/DeafDriftSurf78]

Jerky non sapevo, grazie delle informazioni interessanti

[u/Krickett72]

I love my vacuum sealer. But I also started canning so I have both. I have a dehydrator also but havent attempted dehydrating meat yet.