how to preserve meat w/o refrigeration?
We hunt a fair bit meat each year but still haven’t learned to preserve meat in a way that feels good to us. We are trying to get away from using a freezer at a friend’s house. We have tried jarring which works fine for some meats (like rabbit, fish, clams, crab, and others) but is not so tasty for venison and decreases nutrients. We have made jerky but it’s usually too salty and just doesn’t have that same meaty feeling. I am hoping that someone out there knows how to cure meat without a refrigerator and without too much salt (some is ok) who wants to share that skill. Please let us know if you can help.
