Oh the delicious flavor of smoked ribs, brisket, or even fish and seafood…
It’s a distinctive flavor, but varies significantly based on your methods. It can be sweet and fruity, or deep and woodsy, or anything in between. The beauty is that you can mix and match and blend to find your favorites and make them your own.
Smoking used to be used as a preservation method but that fell out of use with the invention of refrigeration and isn’t a great method anyway, as it requires a smokehouse and another preservation technique such as salting to ensure food safety that changes the taste and palatability of the meat.
You work hard to stretch your grocery dollars, but there’s no way around it – meat is expensive. When you find a good deal, or if you’re preparing for an emergency, you stockpile. Also, if you’re a hunter like most of the people in my family are, you probably bring in game meat.
Regardless of how much meat you have in the freezer – a lot or a little – when emergency strikes, you don’t want it to go bad.
“How can I store meat in Florida with no refrigeration? Your attic is not cool, your storage building is not cool, and if you go underground it is still only about 68°F if you are lucky. Can you please give me some ideas?
Yes, Frank, you got it right! This isn’t much of an issue if you lose power because off a blizzard in Connecticut in February. That’s an entirely different set of worries, but keeping meat cold isn’t one of them. But if you lose it because of a hurricane in Florida or Texas or the Bahamas in September, you have a problem. I know it because I live in Florida too.
Once meat defrosts, you’re on a pretty strict time-clock, especially if you don’t have a fridge. There are, of course, refrigeration units that you can build that don’t need power, but chances are good that if you’re reading this, you’re probably a little too far behind the eight ball for that kind of info to do you any good.
Here are some tips that may help you get a bit more mileage before your meat goes bad. None of them are long-term solutions to refrigerating meat without power, but they’ll help you get through a little longer.
If you’re like me, if you see something you like, you wonder how to make them instead of just buying it from somebody else. This is how many of my friends have gotten into home canning – they’ve tasted something that I’ve made (I regularly give away my jellies, jams, and salsas as gifts) and then they want to learn how to make it.
When I tell them, I also teach them how to avoid several common home canning mistakes, and now I’d like to share them with you.
It seems that there’s always some kind of disaster, either natural or manmade, that prove the value of being prepared. Even if it’s not a Red Dawn scenario, there are hurricanes, tornadoes, blizzards, droughts, and even job losses that just make stockpiling food smart.
But, there are some foods that you shouldn’t try to stockpile.
Some of these are foods that you just shouldn’t stockpile at all and some of them are foods that you have to stockpile in a certain way to keep them from going bad. It’s important to optimize your space, so don’t waste it on food that’s just going to go bad.
I’m going to skip listing fresh fruits and vegetables because that’s kind of a no-brainer. Bananas obviously aren’t going to store long-term. The exception is, of course, root vegetables if you have a cellar.