How to keep the meat without refrigeration for a long time: 11 Ways for meat and fish

1. Clean the product of excess fat and skins.
2. Cut into thin slices along the fibers.
3. Hang the product on hooks to dry in the sun.

Storage of meat without refrigeration in this way will be up to 60 days.

1. Warm the pieces in the oven for 15 minutes at a temperature of 120 ° C.
2. Then cut it into slices and put in Electric driers for 20 hours at 75 ° C.
3. In the end, it is desirable to wrap the product in parchment paper.

To dry it is best to lean beef and chicken, as they have the lowest fat content.

1. Mix in the salt container and herbs.
2. Thoroughly rub the cut pieces of meat with this mixture.
3. Put for 48 hours in a cool place to salt absorbed moisture.

1. Prepare a strong saline (10 Art. l. salt of 2 cups of water).
2. Lower the product in the brine and leave at least a day.
3. To impart additional taste qualities, you can add a little honey or cane sugar.
4. Lay the meat on the banks.

The salted product is stored up to 90 days.

1. Incubate the product strip at 9% vinegar for 12 hours.
2. Then, soak the meat marinated in the saline solution from the previous method over 6 hours.
3. Hang to dry the meat hooks.

This product is stored for 120-180 days in a cool place.

1. Sterilize the jars and lids.
2. Boil product with salt and spices.
3. Fold the pieces into warm jars and pour the broth on top so that the edges of the container to a few centimeters left.
4. Roll up the jar and put in a dark place.

In the photo example of such conservation.

1. Cut the meat into portions.
2. Fold them into the jar one by one, alternating with thick layers of coarse salt.
3. Close the lid and possibly send the sterilizer at 12-16 hours.
4. Keep these preserves can be 2-3 years.

Price sterilizers is quite high, so you can boil the jars for a few hours on a steam bath.

In a basin of cold water laid fresh nettle leaves, and on top is placed not cleaned fish. In this way it is possible to keep the product fresh to 24 hours.

Most often, this method is used to drop off a treat back home after fishing.

1. Gutted fish and rinse under running water.
2. Then, with his hands a good rub on all sides with salt.
3. Put the product in a metal container and store in a cool place.

Shelf life is up to 4 days.

1. Salting fish the previous method.
2. Hang the product to dry in a ventilated place by hooks or rods;

Dried fish can be stored up to 3 months

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1. Cut the carcass along the ridge and a good salt.
2. Wrap a piece of cloth preform soaked in acetic solution (3 spoons of sugar per 500 ml of vinegar).
3. Put the product in a cool ventilated area.

Shelf life will be 7-10 days.