Preserve meat like the Amish with no refrigerator

[Robert W]

Well, they use glass bottles and cook it first. If you want to learn how to save meat and not have it spoil watch this video. Clearly you can heat great food and keep a lot out of a refrigerator. If America has hard times, know this system.

 

[1srelluc]

We did the same (pressure canning) with pork, deer meat, and squirrels for decades.

 

[fncceo]

I envision a new way of preserving meat will be available quite soon.

 

[Blaster]

I have a favorite restaurant that doesn't refrigerate their ground beef. The hamburgers are delicious.

 

[1srelluc]

It's amazing (and sad) at the everyday skills our society has lost.

 

[fncceo]

It's amazing (and sad) at the everyday skills our society has lost.

The arm motions required to churn butter are all but lost

Except to performers on Only Fans.

 

[1srelluc]

The arm motions required to churn butter are all but lost

Except to performers on Only Fans.

And Weird Al.

 

[fncceo]

And Weird Al.

 

[TroglocratsRdumb]

The good thing about the Amish is that they don't bother other people.
We don't have to worry about them running over people with a truck, or machine gunning people, or flying planes into buildings.

 

[fncceo]

It's amazing (and sad) at the everyday skills our society has lost.

To be fair, my grandmother couldn't code in C++ to save her corset.

 

[1srelluc]

The good thing about the Amish is that they don't bother other people.
We don't have to worry about them running over people with a truck, or machine gunning people, or flying planes into buildings.

They have more class III toys than you might think.

But yeah, this is pretty much the "Amish machine gun".

Rem. 760/7600

 

[sparky]

some folks still 'hang' meat......~S~

 

[JustAnotherNut]

There are several ways of preserving meat besides canning it.

1. Salting
2. Jerky
3. Smoking......cold smoke where the fire is several feet away and the smoke is drawn thru a pipe or? (hot smoke is for flavor, cold smoke is for preservation)
4. Potting......storing the meat submerged in rendered fat (works best thru the winter or kept in a springhouse or other that stays cooler year round)

Possibly other methods.

 

[braalian]

Since refrigerators exist…. Why? Whats the point?

I bet that canned meat tastes all salty and gross

 

[1srelluc]

some folks still 'hang' meat......~S~

I used to work at a ice plant/cold storage as a teen. Hanging a deer was a common practice back then.

During hunting season we world have scores of deer hanging up and ageing. The butcher shop would come by and get a few at a time to cut up for their owners.

The average hanging time was roughly a week to ten days.

Sometimes the owners would come and get them and work them up themselves.

We hung the ones we killed for around ten days when I worked there then worked them up.

Otherwise, and weather permitting, we hung them at home in a unheated outbuilding for three days give or take.

 

[1srelluc]

Since refrigerators exist…. Why? Whats the point?

I bet that canned meat tastes all salty and gross

Nope, you would lose that bet big time.

 

[braalian]

Nope, you would lose that bet big time.

they don't have to salt it heavily to preserve it?

 

[toobfreak]

Well, they use glass bottles and cook it first.

Kills the bacteria. Without bacteria, there can be no spoilage.

 

[sparky]

I used to work at a ice plant/cold storage as a teen. Hanging a deer was a common practice back then.

During hunting season we world have scores of deer hanging up and ageing. The butcher shop would come by and get a few at a time to cut up for their owners.

The average hanging time was roughly a week to ten days.

Sometimes the owners would come and get them and work them up themselves.

We hung the ones we killed for around ten days when I worked there then worked them up.

Otherwise, and weather permitting, we hung them at home in a unheated outbuilding for three days give or take.

there' s a local restaurant here that advertises 'aged dried' steaks Relluc........not sure how it's all up&up with the food inspectors.......but they sell well.......~S~

 

[1srelluc]

there' s a local restaurant here that advertises 'aged dried' steaks Relluc........not sure how it's all up&up with the food inspectors.......but they sell well.......~S~

The old butcher shop I mentioned (Guard Hill Meats) that worked the deer up had a USDA inspector on site and though deer meat they processed was not required to be inspected by the USDA the facility was.

Deer meat that passes through a butcher shop is generally not subject to mandatory inspection under federal law. Wild game, including deer, is considered "non-amenable" to the Federal Meat Inspection Act, which means it does not require USDA inspection for intrastate or interstate commerce. However, some states may have their own inspection programs, and uninspected deer meat may not be legal for sale in those states. Always check local regulations to ensure compliance with inspection requirements.

I work-up my own deer but I know processors here won't take a deer unless you have a big game-check "tag" for it.