Without salt bacteria would grow in and on the meat and quickly cause it to go bad.
Drying meat for long term storage.
Bacteria requires moisture to grow some species of microorganisms can thrive in even miniscule amounts of water.
Check the food after this time period to see if the process has completed.
Drying meat to preserve meat by drying cut it into 6 millimeter strips with the grain.
While you can leave the jars in direct sunlight the this could change the color of the meat and cause it to fade.
Continuous running of the dehydrator at its maximum temperature for 16 20 hours will make the jerky sufficiently dry.
It will stay good at room temperature for up to two months.
After 1 to 2 weeks cured meat is preserved.
Before refrigeration was available curing was just about the only way to save up meat in warm weather months.
Hang the meat strips on a rack in a sunny location with good airflow.
Extend its shelf life by storing in the freezer or by vacuum sealing it.
Moving the food into storage when the food has freeze dried move it into air tight containers and into storage until required.
Soak in water for 12 24 hours before use.
Generally dehydrated meat tastes best if consumed within 2 3 months after dehydration.
Allow the meat to dry thoroughly before eating.
Saturate with sea salt no caking agents refrigerate below 5 c or 41 f wash meat with water.
Storage in cool area.
Store the packaged freeze dried meat at room temperature.
Keep the strips out of the reach of animals and cover them to keep blowflies off.
Herbs fruits and vegetables will last for a couple of years without a worry.
Once the thickest part of the fish reaches 150 degrees it should be held for 20 to 30 minutes.
We suggest you store the dehydrated food in a small airtight jar for a few days before preserving it for long term use.
Protect and hang in sun or dry in fridge.
Place the food into a vacuum chamber it takes around 7 days to complete the sublimation process with a vacuum chamber set to 10 c 50 f.
For long term storage over 1 year keep the jars out of direct sunlight.
Keep the mylar bags or jars of freeze dried meat in the pantry or a storage room that s cool and dry.
Freeze drying food will remove a lot of the water from the food with a process called vaporization.
The process of curing is simply using the benefits of salt to preserve meat.
Start your smoker and once it reaches 100 degrees you are ready to add your racks of fish and set the temperature to 220 degrees.
Smoke the fish for up to three hours once again depending on the meat s dryness you like.
How to cure meat for long term storage.
Use fresh unfrozen meat.