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Cured meat preservation

Rabdos

Rabdos

Well-Known Member
Messages
404
Type of diabetes
Type 2
Treatment type
Diet only
Is it possible to have cured/smoked or somehow naturally processed/preserved meat out of the fridge? I am looking for something that I can eat immediately, without having to put it out of the fridge 2h before. But at the same time, I don't want it to go bad after few days. Is there any fatty meat like this that can be preserved out of the fridge for considerable amount of time? I think there are some meats that are salt cured and dried, but I am not sure. Any help?
 
I don't think any meat should be out of the fridge for a long time. Meats can stay in the fridge for a few days. Cured or uncured.

You can make enough for a few days and call them leftovers

Some things like jerky or beef sticks don't need to be refrigerated but not sure eating them often is a good idea. Loads of nasties
 
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I have no idea, I am talking about any meats.

I think the dried meats shouldn't need refrigeration?
 
Salt cured bacon should be ok out of the fridge.. you could cook up a large batch and eat as necessary (all the time).
 
@carbolysis how about Peperami sticks, biltong, jerky or pork scratchings?

All are fine when stored out of the fridge, but I would beware of eating too much processed meat due to overloading on nitrates, salt and other things undesirable when taken in excessive amounts.
 
Yeah, I will buy some biltong but it's so **** expensive.
I was thinking something cheaper like guanciale
 
Pemmican is fine outside the fridge.
Native Americans didn't have fridges and it kept for up to 5 years when done properly.

If I can find a decent link I'll add it.

Try http://paleofood.com/pemmican.htm for interesting reading.
The main controversy seems to be over the addition of dried berries.
Some say it is not traditional, others say it is.
 
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None of us had fridges when I was growing up. In fact I didn't have one when I was first married. We kept everything cool on a marble slab, either the tiled hearth in a spare room or in a walk in pantry. Isn't this why salt is added in quantity, to help preserve it? If you want to keep meat out of the fridge, you need a very cool place to keep it.
 
How about small tins of meat? Corned beef, luncheon meat, spam or similar? They don't need a fridge, and if you can find tins small enough there won't be leftovers to deal with...
 
I don't like the taste of most of the tinned meat I have tried. I love biltong and drywors though and also guanciale. I am looking for stuff like that but I want to store them out of the fridge.
 
I have cured meats (Brisket) just by dry salting the meat every day and hanging it in a shady spot. Takes about seven or eight days to cure. You can either eat it as is, or slice it and cook it like bacon.

Try and find a decent continental small goods maker, various spicy salamis do not need refrigeration.

We have made beef jerky at home, you just need a dehydrator which are not expensive to buy.
 
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