If you’ve ever found yourself with more meat than you can fit in the freezer—or without power to run it—you’re not alone. Humanity has a long history of preserving food without modern conveniences, and there are a surprising number of methods to keep meat fresh, safe, and delicious. These techniques can come in handy during power outages, camping trips, or just if you want to get back to the basics of sustainable living. Below, I’ll walk you through 15 tried-and-true ways to preserve meat without relying on electricity.
1. Salting
Salting is one of the oldest ways to preserve meat. When you coat meat in salt, it draws out moisture, which helps prevent bacterial growth. You can use dry salt or a brine solution, depending on your preference. Salted meat can last for several months if kept in a cool, dry place.
2. Smoking
Smoking uses heat and smoke from burning wood to dry and flavor meat, making it last longer. This method gives the meat a rich, smoky taste and is perfect for everything from fish to pork. Hot smoking partially cooks the meat, while cold smoking keeps it raw, with both methods preserving it for weeks or even months.
3. Drying
Drying removes water content from meat, making it difficult for bacteria to thrive. Sun drying is effective in hot, dry climates, while air drying works well in cool, breezy areas. Make sure to slice the meat thinly, as thicker cuts can spoil before fully drying. Jerky is a popular dried meat option.
4. Canning
Canning involves heating meat in glass jars to kill bacteria, then sealing the jars to prevent air from getting in. The sealed jars keep the meat fresh for up to a year or more. Pressure canning is required for meat to reach the high temperatures needed for safe preservation.
5. Fermenting
Fermentation uses natural bacteria to preserve meat, and it’s commonly used in products like salami or pepperoni. By adding salt and controlling temperature, beneficial bacteria outgrow harmful ones. The process can take several weeks but results in flavorful, shelf-stable meat.
6. Brining
Brining uses a saltwater solution to preserve meat, similar to salting but with a slightly different method. Brine is ideal for larger cuts of meat, as the liquid helps penetrate deeply. Brined meats can last for several weeks if kept cool, making this a good short-term preservation method.
7. Pickling
Pickling meat involves soaking it in a vinegar or acidic solution, creating an environment where bacteria can’t thrive. This method imparts a tangy taste and works well for smaller cuts. Pickled meats need to be stored in a cool place to maintain freshness for several weeks.
8. Sugar Curing
Sugar curing combines salt with sugar, drawing out moisture while adding a bit of sweetness. This method is popular for hams and bacon, where a sugar-salt rub is applied and left to cure. Sugar-cured meats have a long shelf life and a slightly sweet flavor profile.
9. Confit
Confit involves slow-cooking meat in its own fat and then storing it submerged in that fat. The fat acts as a barrier to bacteria, allowing the meat to keep for months. Traditionally used for duck and pork, confit results in tender, flavorful meat.
10. Pemmican
Pemmican combines dried meat with rendered fat and sometimes berries. This high-energy food was historically used by Indigenous tribes and explorers. The fat coats the meat, protecting it from air and bacteria, and makes it last for months.
11. Freeze-Drying
Freeze-drying, a newer but effective method, removes moisture by freezing the meat and then using a vacuum to turn the ice directly into vapor. While the equipment can be pricey, freeze-dried meat lasts for years and only needs water to rehydrate.
12. Potting
Potting is a traditional English method where meat is cooked, placed in a pot, and sealed with fat. The fat solidifies, creating an air-tight seal. Potting preserves meat for weeks and adds a unique richness to the flavor when it’s reheated.
13. Vinegar Preservation
Vinegar preservation uses acidic vinegar to prevent bacterial growth. Similar to pickling, the meat is coated or soaked in vinegar before storage. The acidity adds a tangy taste and allows meat to be stored in a cool place for weeks.
14. Pressure Cooking and Vacuum Sealing
Pressure cooking kills bacteria in meat, and vacuum-sealing removes air to prevent spoilage. When combined, these two methods can extend the shelf life of meat for months if kept in a cool, dark place. This technique is great for camping or emergency storage.
15. Larding
Larding involves wrapping or coating meat in animal fat, which acts as a barrier to bacteria. This method works well for lean cuts of meat, keeping them moist and preserving them for a few weeks if stored in a cool area. It’s an easy, low-tech way to extend the shelf life of meats.
