Pennsylvania Firearm Owners Association
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  1. #11
    Join Date
    Jun 2017
    Location
    People's Republik, New Jersey
    Posts
    692
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    21474839

    Default Re: Storing/Curing Meat

    To add since I was made aware of it from my wife, cured meats carry a high risk of listeria for pregnant women and I would assume immuno compromised folks. Just food for thought.
    Una Salus Victis Nullam Sperare Salutem

  2. #12
    Join Date
    Jul 2007
    Location
    Montgomery, Pennsylvania
    (Lycoming County)
    Posts
    37
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    0

    Default Re: Storing/Curing Meat

    This is good advice. With everyone on lockdown, thereís really nothing to pass the time except to chase the olí lady around the house, which in turn will cause a massive baby boom.

  3. #13
    Join Date
    Jul 2007
    Location
    Montgomery, Pennsylvania
    (Lycoming County)
    Posts
    37
    Rep Power
    0

    Default Re: Storing/Curing Meat

    Quote Originally Posted by PAMedic=F|A= View Post
    Meat is a low acid food, so if you’re canning it has to be pressure canned.

    Canned meat keeps as long as any other canned good, that is, longer then you’ll be alive. To preserve micronutrients, keep out of sunlight/heat.

    I’m over in rauchtown (outside Jersey Shore) is you would like to practice pressure canning.
    Thanks for the offer, Iím just over the mountain from you! Iíll do a bit of research on this over the weekend and I might give you a shout. Thanks again.

  4. #14
    Join Date
    Sep 2010
    Location
    NEPA...Lake Wallenpaupack, Pennsylvania
    (Wayne County)
    Posts
    636
    Rep Power
    21474846

    Default Re: Storing/Curing Meat

    Another vote for pressure canning. That is the wife's domain. I do the dehydrating. Canning has a much longer shelf life.
    Small hand made batches of beef jerky...Mountain Meats and More on Face Book

  5. #15
    Join Date
    Apr 2007
    Location
    Northern Tier, Pennsylvania
    (McKean County)
    Age
    52
    Posts
    7,802
    Rep Power
    21474857

    Default Re: Storing/Curing Meat

    I can tell you from experience that a full chest freezer (packed full with little head room) will easily keep your meat frozen for at least a week without opening it. The stuff on top may be lost or just thawed and still cold depending. With that knowledge and a small generator (easy on gas) to run only the freezer periodically you can keep that meat a long time with careful monitoring and 20 or 30 gallons of gas.
    That extra time will give you plenty of opportunity to plan your next move. My plan is to dehydrate, smoke and can everything during a week or two if I get that nervous during a prolonged SHTF scenario.
    How much of whatever method used would depend on the season. Going into spring and summer like now I would can most of it. I have plenty of jars and lids to accomplish the task provided my canner holds up. Canning meat is actually very simple with a pressure canner. If you can find the supplies I recommend you do it now. What better time to practice?

  6. #16
    Join Date
    Apr 2008
    Location
    Upper Bucks, Pennsylvania
    (Bucks County)
    Age
    47
    Posts
    80
    Rep Power
    7834

    Default Re: Storing/Curing Meat

    I finally bought a pressure canner last week and canned up 12 pints of beef stew. Was pretty easy to do and planning to can a lot of stuff from our garden this summer.
    Gun Forums Launch Contest - Win $100.00!

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