Preserving meat for backpacking is an important skill to have. Meat can provide a great source of protein and other nutrients while on the trail, but it needs to be properly preserved in order to keep it safe and edible.
The best way to preserve meat for backpacking is by salting and drying. Salting helps to reduce the moisture in the meat, which prevents bacteria from growing and spoiling it.
This can be done by rubbing a generous amount of coarse salt into the surface of the meat and then letting it sit for several hours or overnight.
Once the meat has been salted, it should then be dried in either a dehydrator or by air drying. A dehydrator is an electric appliance that removes moisture from food by circulating hot air around it.
This helps to remove any remaining moisture from the meat, which prevents bacteria from growing and spoiling it. Air drying works similarly, but uses natural air currents instead of hot air from an appliance.
Storing
Once the meat has been salted and dried, it should be stored in a cool, dry place until ready for use on the trail. It’s important not to store the meat in direct sunlight or near sources of heat as this can cause spoilage and bacteria growth.
Cooking
When cooking preserved meat on the trail, make sure that you cook it thoroughly until there is no pink in the middle. This will help ensure that any bacteria that may have grown during preservation are killed off before consumption.
Conclusion
Preserving meat for backpacking is an important skill to have as it provides a great source of protein and other nutrients while on the trail. The best way to preserve meat is by salting and drying, followed by storing in a cool dry place until ready for use on the trail. When cooking preserved meat on the trail make sure that you cook it thoroughly until there is no pink in the middle.