Preserving Your Own Meat

by Cherrie Sorenson
(Tooele Utah)

Preserving Your Own Meat Is A Great Way To Become More Self Sufficient and Prepared With Your Food Supply.

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One way we can prepare our family for the unknown is in being self reliant and preserving our own meat by taking advantage of meat sales and fresh kill.

When I lived at home my father converted an old refrigerator into a smoker. After deer hunting or fishing, he would smoke his own meat in the garage, we had our own fresh fish and deer jerky, it was sure delicious!

My father also said the best kinds of wood for smoking meat are apple, alder, vine maple, old oak or any hard wood that burns with a smoldering fire and gives off a lot of dense smoke. He used smoked salt if available rubbing it into the meat by hand, as much as the meat would take. He hung it in the fridge and smoked it with hickory chunks until the meat was hard and brown.

If you do not have some type of smoker you can use a hollow tree that is standing upright.

Plug the top of the tree and leave a hole in the bottom next to the ground to insert wood for smoking. Do not plug the top until after you have hung the meat inside.

Keep a fire smoking in the bottom continually until the meat is done, never letting the fire go out.

Cherrie Sorenson

P.S.

You are welcome to visit my blog for more great recipes and tips.
Grandmas Modern Inflation Fighters

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