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In an economic collapse, food stores could become dangerously low.  If you are going to stock up on meat and fish ahead of time, you will need to know how to cure it.  This will allow it stay fresh and edible much longer.  Also, it can be stored at room temperature.  This will be helpful in the event of a power outage. Salt curing means using salt to kill the microbes that would spoil it.  For every 100 pounds of meat, you need 8 pounds of salt, 2 ounces of saltpeter and 3 pounds of sugar.  Apply the cure mixture directly to the meat.  For bacon, allow the meat to cure for 7 days per inch of thickness.  For ham, leave the mixture on for a day and a half per pound.  After curing, rub off the salt under running water and allow it to dry.  If the outdoor temperature is expected to rise above 40 degrees Fahrenheit, you will need to allow the meat to cure in a meat locker. If the outdoor temperature is below freezing, allow an extra day for curing. Wood smoking meat not only adds flavor, but it also protects your meat from pests and spoilage.  Cold smoking smokes the meat without cooking it.  Hang the meat in a smoke house, light the fire and allow the meat to smoke for 10 to 20 hours.  You can purchase a ready-made smoke house or plans to build your own.  Use aromatic woods to add flavor, such as hickory, mesquite, apple, cherry, pear or cranberry-apple. Woods to avoid include all conifers, crape myrtle, hackberry, sycamore and holly. To make meat jerky, you can use a store-bought dehydrator.  However, if you do not have one of those, you can do it in your oven by cooking it at a low temperature for several hours.  Choose an inexpensive cut of meat, such as brisket.  Trim the fat and slice thin strips against the grain.  Season the meat with salt and pepper, and if desired, marinate it overnight with diluted barbecue sauce.  Arrange the slices on a cooking grate, and put them in the oven at 170 degrees Fahrenheit for two to six hours.  Line your oven with foil for easy cleanup. Prop the oven door open with a wooden spoon to allow air to circulate. Partially freeze meat before slicing to make it easier to slice. Canning involves heating food in a glass jar to remove the air and prevent spoilage.  Choose from two methods to can food: water bath and pressure canning.  The method you choose depends on the kind of food you want to can.  Water bath canning is for jams, jellies and for acidic foods such as tomatoes, berries or cucumbers in vinegar.  For main meal foods such as meat, beans and other vegetables, use pressure canning.  To ensure safety, always use tried and true recipes. Gather a deep pot with a lid, a rack that fits into the pot, glass preserving jars, lids and bands and a jar lifter.  Check the jars and lids for nicks and scratches which would prevent proper canning and allow spoilage to occur.  Heat the jars in a pot of boiling water or in the dishwasher.  Prepare your recipe and fill the hot jars with the food.  Place the lids on the jars and immerse them in boiling water.  Make sure the water covers the jars by 1 to 2 inches.  Leave them in the water for the amount of time stated in the recipe.  Remove the jars with a jar lifter and allow them to sit for 12 to 24 hours. The lids should not flex up and down when pressed.  If they do flex or if you can easily remove the lid, then the jar did not seal properly. You will need a store-bought pressure canner.  As with water bath canning, check the jars for nicks and scratches, and heat them in boiling water or the dishwasher.  Prepare the food according to your recipe and fill hot jars with the food.  Place the jars in the canner and lock it in place. Vent the steam according to the manufacturer’s directions.  Process the jars at the recommended pounds pressure stated in your recipe.  Adjust for altitude.  When done, remove the jars, allow them to sit for 12 to 24 hours and check the seals.
Preserve meat and fish. Salt cure meat. Smoke cure meat. Jerky meat. Can fruits and vegetables. Can with the water bath method. Can with pressure canning.