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Survival and Preparations Long and short term survival and 'prepping'.

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  #1  
Old 02-02-2014, 10:25 AM
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Default Vacuum packed meat in freezer?

How long would vacuum packed meat last in a normal freezer?
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  #2  
Old 02-02-2014, 11:07 AM
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It will "last" forever

how good it will taste after a couple years is debatable...how much sense it makes to try and keep meat understanding the resources it uses to consume and derive calories from it : cooking time, fuel, digestive schedule, is something you might want to rethink (if) you are holding for a long time as a prep or survival resource

it keeps for a very very long time as long as it is deprived from all oxygen and simply refrigerated...truly vacuum sealed....if frozen it will keep forever but best for stew or ground before consumed
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Old 02-02-2014, 11:55 AM
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A year before you've ruined it as far as flavor and tenderness go. It'll be edible like grabalnog says, basically forever. I'd really re-think the idea of keeping meat for very long. I keep about a months supply of jerky (as prep food and daily snack) but it's constantly rotated as I consume it. When I'm unable to buy more I'll have about a months meat protein available until I can find a critter, kill it and dry its flesh. I keep wild game in the freezer but after 6 months the wife gripes and I invite a bunch of people over and we consume anything that's left from the last year's hunt.

For just keeping meat and ignoring the prepping side, I try to keep the meat in my freezer at under 6months old. It really loses a lot of awesome in the freezer. If I could get away with it in the real world then none of my meat would ever see the inside of a freezer but you can't kill just 10 ounces of a deer/hog/bear/etc... at a time. Well, you can but they tend to be uncooperative about it.
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Old 02-02-2014, 12:17 PM
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Once I started canning I stopped freezing meat. No comparison in taste. Canned meat is awesome.
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Old 02-06-2014, 4:30 PM
ArtP88 ArtP88 is offline
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I'm curious what types of meat you can, recipes you use, and how long it lasts? I'm not looking for full recipes, just a basic idea of the meat that comes out when you're done.

IIRC, you need a pressure cooker to can meat as meat needs higher temps than vegetables that can be canned in plain boiling water.

Canning has been rattling around in the back of my mind for everyday use and prepping.
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  #6  
Old 03-13-2014, 11:51 PM
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Quote:
Originally Posted by ArtP88 View Post
I'm curious what types of meat you can, recipes you use, and how long it lasts? I'm not looking for full recipes, just a basic idea of the meat that comes out when you're done.

IIRC, you need a pressure cooker to can meat as meat needs higher temps than vegetables that can be canned in plain boiling water.

Canning has been rattling around in the back of my mind for everyday use and prepping.
Yes how long can you keep canned meat?
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Old 03-14-2014, 12:11 AM
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Quote:
Originally Posted by ArtP88 View Post
I'm curious what types of meat you can, recipes you use, and how long it lasts? I'm not looking for full recipes, just a basic idea of the meat that comes out when you're done.

IIRC, you need a pressure cooker to can meat as meat needs higher temps than vegetables that can be canned in plain boiling water.

Canning has been rattling around in the back of my mind for everyday use and prepping.
If you keep the jars in a dark cool place I would say for a long time. Maybe 5-10yrs?
I just ate some 3.5yr old chuck roast and it tasted like I slow cooked it today. Freaking awesome!

You need a pressure canner not cooker. You can at 10psi for 75mins pints and 90mins qts raw packed meat.
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  #8  
Old 03-14-2014, 12:24 AM
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I wouldn't go past 12 months. Double for a minus 50 unit.
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Old 03-14-2014, 4:26 AM
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.. reminds me..

Latest Food Saver rolls I bought are crap, too thin to hold a seal, I'll call them on it today.
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Old 03-15-2014, 1:28 PM
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Pardon my ignorance, but when you pressure can raw meat is it cooking the food too?

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  #11  
Old 03-15-2014, 1:30 PM
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I am having elk tonight that is 4 years old. Had some last week backstraps was great. Tonight doing it like veal scallopini.
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Old 03-15-2014, 1:54 PM
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Quote:
Originally Posted by problemchild View Post
Once I started canning I stopped freezing meat. No comparison in taste. Canned meat is awesome.
Seems this would be best. Since this is the survival & prep forum, I always have to question depending on a freezer for food. In many shtf scenarios, electricity is one of the first things to go. Seems like only keeping the amount of frozen food that you can use before your emergency generator uses all your fuel on hand, would be the limit.

If it's just a general food storage issue, then the other guys have good answers.
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Old 03-15-2014, 2:03 PM
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Using all your fuel to run a gen for a few days to keep the freezer cold is a BAD idea. Use the gen sparingly to charge batteries and draw it out for 2 years is a better idea. Maybe even running a quiet honda gen with a quiet electric chainsaw for firewood also.


Quote:
Originally Posted by ElDub1950 View Post
Seems this would be best. Since this is the survival & prep forum, I always have to question depending on a freezer for food. In many shtf scenarios, electricity is one of the first things to go. Seems like only keeping the amount of frozen food that you can use before your emergency generator uses all your fuel on hand, would be the limit.

If it's just a general food storage issue, then the other guys have good answers.
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Old 03-15-2014, 2:08 PM
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Now I'm starting to get curious.......

If you can raw meat, it mostly (completely?) cooks during canning? So it's ready to eat out of the jar?

Do you *HAVE* to salt it? I hate salt.... I'd hate starving more.... but I'd rather do without salt....

Seriously starting to think about picking up a pressure canner....
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  #15  
Old 03-15-2014, 3:12 PM
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Most of my wild game is double wrapped in butcher paper from my butcher. He mentioned it works better than vacuum sealing to keep the meat from freezer burn.

My last dear lasted over a year with no trouble.

On the other hand, steaks and what-not that I buy from the grocery store in
value packs I will vacuum seal. I usually eat those before 3 months are over.
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Old 03-15-2014, 3:23 PM
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Quote:
Originally Posted by wjc View Post
Most of my wild game is double wrapped in butcher paper from my butcher. He mentioned it works better than vacuum sealing to keep the meat from freezer burn.

My last dear lasted over a year with no trouble.

On the other hand, steaks and what-not that I buy from the grocery store in
value packs I will vacuum seal. I usually eat those before 3 months are over.
I stock up on meat when it's on sale. I usually buy tri tip roasts and slice them to steaks, or thin sliced which is easy to grill for steak tacos.

I use regular freezer ziplock bags and bag enough for dinner for 2 in each quart sized bag.

I think the most important things I do....
1 liquids- marinade for flavor, and beer as a tenderizer. Enough to cover the meat.
2 Remove as much air as possible from the bag before freezing.

These 2 things protect the meat from freezer burn. The liquid has to freezer burn before the meat does....

But now I'm really interested in learning more about home canning meat.
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Old 03-15-2014, 3:56 PM
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Lots of Ball recipes for canning out there. Re use jars and rims over and over toss lids after each use. I can my tuna and veggies and when in seasons jams. Tomatoes. I have a 12 quart pressure canner but you can use a regular pressure cooker for everything. For meats and acidic veggies must have pressure cooker or cook for a long time. Boiling water bath for most jams ,jellies, veggies.
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Old 03-15-2014, 4:09 PM
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I've vacuum sealed a variety of fish with a little brandy in the food saver bag, and had them go 18 months without issue. Just made some Bruschetta with scallops last night and they were great. Date on the bag was October 2012.

I don't keep enough beef, poultry, or wild game around long enough to justify freezing it. As others have said, in terms of prepping, freezing is probably not the best method of food storage.
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Old 03-15-2014, 4:38 PM
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To Postal, yes you can eat raw packed meats after canning. Salt for the most part is optional. Getting into pressure canning is a great way for food preservation. Just heat and serve. When you do get into it and have funds available get a canner that has a dial pressure indicator it makes it easier to dial in the recommended pressure setting for a particular process. American Canner is a very good brand.
Besides the countless books on canning a lady by the name of Jackie Clay of Backwoods Home magazine is very knowledgable in canning.
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Old 03-15-2014, 5:03 PM
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Thanks for the info IR.

Appreciate it.
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Old 03-17-2014, 1:28 PM
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Quote:
Originally Posted by postal View Post
Now I'm starting to get curious.......

If you can raw meat, it mostly (completely?) cooks during canning? So it's ready to eat out of the jar?

Do you *HAVE* to salt it? I hate salt.... I'd hate starving more.... but I'd rather do without salt....

Seriously starting to think about picking up a pressure canner....
Postal, just toss your raw meat in, push in down night and tight til its about 1/4" from the rim, I personally add a bullion cube or spices, I rarely add salt since Im not a big salt fan, and pressure can away! Ive got canned meats that are 6-7 years old, and taste like they were cooked today!
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