RISKS:
* Improper and insufficient bleeding of the animal, leaving a high amount of blood in the muscles, will prevent the meat from reaching the necessary acidity to properly cure.
* Improper de-hiding of the carcass will lead to heavy contamination of the meat surfaces.
* Improper evisceration through accidental openings of the stomach and intestines can lead to contamination of meat with dangerous pathogens.
* Contamination of meat when carcasses are split and on the ground can lead to contamination of meat with dangerous pathogens.
MEAT DRYING
Drying of meat under natural temperatures, humidity and circulation of air and the influence of the sun's rays is the oldest method of meat preservation. Warm, dry air of low humidity (approximately 30%) and a relative small difference between day and night is optimal.
Drying consists of gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of whole batches of meat.
To dry meat, it is important that you choose meat that is as lean as possible, as fat will cause the meat to become rancid. All bone and sinew should be carefully removed, as this will impact curing.
To prepare the meat, cut in even, uniform strips, 20-50cm in length and less than an inch in width.
One should (but does not have to) soak the meat in a 14% salt solution before hanging, for approximately 15 minutes. This step assists with the curing process, and helps with taste when eaten.
Drying small batches of meat is most easily accomplished by sticking two 4-6 foot (or longer) branches into the ground, with a "y" in the branch for hanging a cross-bar. The meat strips can be hung from the crossbar with any type of cordage. For larger batches, 4 "y" branches in the ground with cross-bars can be connected by adding perpendicular bars. The meat can be hung from the perpendicular bars.
In high wind areas, one must be careful to protect the hanging meat.
Drying takes up to 5 days, depending on temperature, amount of sun and amount of humidity. The rate of loss of water is the fastest in the first 24 hours, then slows for the remaining days of drying.
The appearance of dry meat should be uniform color. A cross cut of the meat should also show uniformity of color. The consistency should be that of hard, frozen meat. Any softness is an indication that the meat is not sufficiently dried.
Reconstitute the meat by boiling in water.
Given the high amount of relative humidity in the Texas Gulf Coast area, drying meats, although possible, is generally less of an option if smoking the meat is possible.
SMOKING MEAT FOR PRESERVATION
Smoking meat for preservation entails exposing meat directly to wood smoke as opposed to the heat from a fire. This method works better in wet or high humidity climates. As with drying, uniformity of the meat slices is important, with strips being 3-7 cm in length. The smoke is produced by a glowing wood. Smoking can be done with or without bones, but smoking without bones make eating easier down the road, and reduces weight.
To smoke meat, you must prepare an enclosure around a fire pit dug into the earth. The fire does not have to be big - the intent is to produce SMOKE, not heat.
The best method is to build a tepee, wrapped in a pancho, or tarp, covering a small fire, with the meat hanging from the cross members of the three-pole tepee. Do not allow the meat to touch or to overlap. It is important to NOT use resinous woods, as they will ruin the meat. Use hardwoods, preferably somewhat green. If semi-green cant be found, soak the hardwood before burning it.
Meat smoked overnight will last approximately 1 week. Two days smoking will last 2-4 weeks.
A properly smoked preserved meat will look like a dark, curled brittle stick. You can eat smoked meat without any further cooking.
BRINE/SALT
Meat cut into small pieces of approximately 1/2 pound each and put into a strong solution of salt water (brine) will keep almost indefinately. However, in order to properly keep, the meat must remain below the water line at all times, which makes moving about a little difficult.
Salt is relatively plentiful along the Texas Gulf Coast in some areas.
FREEZING/REFRIGERATING
This one is a little tougher in Texas, as freezing weather is few and far between.
However, if it were to snow more than a few flakes and for more than an hour, food can be buried in the stuff for long term preservation.
Shorter term and somewhat more realistic (droughts notwithstanding) is wrapping the meat in a waterproof container, and placing it in a stream, or even burying it underground very near a stream.
Again, for Texas, both of these methods are suspect, and should be considered a last resort.
KEEP IT ALIVE
This may sound like a great big "duh," but the best way to preserve meat over the long term is to keep it alive until it is ready to eat!!
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