Meat can be stored safely for weeks, months, or even years if preserved properly. Keeping meat cold in a freezer is the most obvious method. However, there are other ways to preserve meat -- some of which have been used for 1,000 years or more. This is very important such as a time of emergency.
Steps
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Prepare meat before freezing. To prevent freezer burn, prepare and package the meat before putting it in the freezer.
- Meat and poultry can be frozen in the store packaging but it is advisable to over-wrap the packaging to make sure no air can enter the package. Use plastic bags and heavy-duty aluminum foil specially designed for freezer use (the label will tell you) to over-wrap. [1] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
- Use a home vacuum sealer to remove air from packaging. [2] X Research source Vacuum sealers come in a variety of models and prices and use special bags (sold separately) to store food. [3] X Research source
- Use air-tight containers such as plastic or freezer-safe jars and cans.
- Use wraps such as heavyweight aluminum foil, plastic freezer bags or polyethylene wrap and bags.
- Remove as many bones as possible before freezing as bones take up space and can contribute to freezer burn. [4] X Research source
- Place freezer paper or wrap between slices or patties of meat to make separation easier after freezing. [5] X Research source
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Know how long you can safely store frozen meat. Meat will not keep forever in a freezer.
- Uncooked meat (such as steaks or chops) can be kept frozen safely for 4-12 months.
- Uncooked ground meat can only be kept safely for 3-4 months.
- Cooked meat can be stored for 2-3 months. [6] X Research source
- Hotdogs, ham, and lunch meats can be frozen for 1-2 months.
- Poultry (uncooked turkey and chicken, as well as cooked turkey and chicken) can be kept for 3-12 months.
- Wild game can be kept for 8-12 months.
- Make sure to maintain a freezer or cooler temperature of 0 °F (−18 °C) or below.
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Be sure to label all containers and packages. You need to know what is in the freezer and how old it is.- The label should contain the type of meat (chicken breast, steak, ground beef, etc.), whether it is raw or cooked, and the date it was frozen.
- To help you find things later, it is a good idea to group like items together. For example, put all the chicken together, all the beef together, all the pork together.
- Use the oldest items first to avoid having to discard out of date or freezer-burned food.
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Use an electric freezer to store meat. [7] X Research source This is one of the easiest ways to preserve meat.
- You can use the freezer compartment that is attached to your refrigerator or use a stand-alone freezer.
- Stand-alone freezers are larger than the compartment on a refrigerator.
- Be aware that a freezer does use electricity so your energy bills will be higher if you use a stand-alone freezer in addition to your refrigerator. The cost increase will depend on the size of the freezer and how energy-efficient the model is.
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Use a cooler if you do not have an electric freezer. [8] X Research source Coolers can be used anywhere as they do not require electricity.
- You can use a cooler if you are camping or if you need to store meat during an electrical outage.
- You will need to fill the cooler with ice to make it cold.
- Place some ice on the bottom of the cooler, put in the meat, then cover the meat with more ice.
- Make sure the meat is surrounded by ice to ensure complete and even freezing.
- If you use a cooler you will need to replace the ice as it melts to make sure the meat does not thaw before you are ready to use it.
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Know how to thaw meat. Thawing properly will help reduce the chance of food-borne illness.
- Thaw meat in the refrigerator. Plan ahead as large items such as turkeys will take about 24 hours to thaw this way.
- Thaw by submerging the meat (in air-tight packaging) in cold water. Change the water every 30 minutes until completely thawed.
- You can thaw meat in a microwave but be sure to cook it immediately. Microwaves thaw unevenly and may start to cook parts of the meat.
- Before cooking, look for freezer burn. Freezer burn is the discoloration of meat due to freezing and does not necessarily make the meat inedible. Cut off freezer-burned portions before consuming.
- Use common sense. If the meat or poultry looks or smells “off” do not eat it.
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Make your own jerky. This can be done at home using your stove and oven. [15] X Research source
- Cut meat into narrow strips with a cross section of 1cm x 1cm.
- Boil strips of meat on the stove for 3-5 minutes to get rid of bacteria.
- Remove the meat from the water and let drain until dry.
- Bake in an oven (on the lowest setting) for 8-12 hours.
- You could also use a commercial food dehydrator instead of an oven. [16] X Trustworthy Source Food Safety and Inspection Service of the USDA Food safety information provided by the U.S. Department of Agriculture. Go to source
- Properly dried meat will feel sticky, hard, or leathery. [17] X Research source
- Meat dehydrated this way will last 1-2 months in air-tight containers without refrigeration.
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Use smoke to keep meat from spoiling. Smoking also adds flavor to meats.
- Cure meat with salt before drying to extend shelf-life. [18]
X
Expert Source
Jillian Fae Downing
Private Event Chef & Chef Educator Expert Interview. 2 September 2021. - Smoke the meat in a smoker at 145 degrees Fahrenheit for 7 hours or 155 degrees Fahrenheit for 4 hours. Do not exceed 155 degrees Fahrenheit as this will cook the meat, not dry or smoke it.
- Some cuts of meat will take longer. For example, a brisket may take 22 hours to smoke thoroughly. [19] X Research source
- Use a meat thermometer to make sure the meat reaches a safe temperature before removing from the smoker. Poultry should reach an internal temperature of 165 degrees F; pork and ground meats should be 160 degrees F; steaks, roasts and chops should be 145 degrees F. [20] X Research source
- Commercial smokers use gas, electricity, charcoal or wood. [21] X Research source
- Add wood such as mesquite, hickory, oak or cherry to add flavor to the meat. [22] X Research source
- Smoked meats can last 1-2 months in air-tight containers.
- Cure meat with salt before drying to extend shelf-life. [18]
X
Expert Source
Jillian Fae Downing
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Use the proper tools for canning. Make sure you have a pressure canner and canning jars.
- Use a pressure canner (also known as a pressure cooker) to regulate the pressure during the canning process. [23] X Research source
- Use good quality canning jars such as Mason jars. [24] X Research source
- Hot, high-pressure steam cooks, seals and sterilizes the meat in the canning jars.
- Fill the canner with 2-3 inches of water.
- Start timing the canning process once the pressure gauge reaches the desired level.
- Once the process is complete, remove the canner from heat and allow to cool.
- Do not open until fully cool and depressurized naturally. Forcing cooling by running cold water on the canner can result in food spoilage and warping of the canner lid.
- Canned food stored in a cool, dry place can last up to a year. [25] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Can poultry to preserve it. Use either the hot pack or raw pack method. [26] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
- Hot pack the poultry. Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.
- Raw pack the poultry. Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.
- You can leave the bones in or take them out. If the bones are in, the canning time will take longer. [27] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
- This method also works for rabbits.
- Remember that higher altitudes require higher canning pressure.
- Process for 65-90 minutes depending on altitude. [28] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Can ground or chopped meat. Use fresh, chilled meat.
- Shape chopped meat into patties or balls. Cook until lightly browned.
- Ground meat may be sauteed without shaping.
- Before canning, drain to remove excess fat.
- Fill jars with pieces.
- Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.
- Process for 75-90 minutes depending on altitude. [29] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Can strips, chunks, or cubes of meat. Remove all large bones first.
- The hot pack method is best for these cuts of meat.
- Precook meat until rare by roasting, stewing, or browning in a small amount of fat.
- Add 1 teaspoons of salt per quart to the jar, if desired.
- Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, leaving 1-inch headspace.
- Process for 75-90 minutes depending on altitude. [30] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Community Q&A
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QuestionCan I use the same method when making preserves for canning cooked poultry? I do not have a pressure canner.MicheleTop AnswererYou can not can foods in a water bath if they don't contain some sort of acid. Pressure canning is required for things like mincemeat, cooked chicken, etc.
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QuestionI would like to know whether meat cooked with spices and oil (Indian style) can be preserved by pressure canning formula?MicheleTop AnswererYes. You can can pretty much any type of food, raw or cooked. But for foods with little to no acid, you can't use a water bath, but must use a pressure canner.
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QuestionHow long will canned cubed venison last? How long will dehydrated venison last?Galasy4969Top AnswererCanned or deep-frozen venison will store for just under three years. Dehydrated venison has a shelf life of two decades, as long as it is protected from oxygen.
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References
- ↑ https://nchfp.uga.edu/questions/FAQ_freezing.html#15
- ↑ https://www.merriam-webster.com/dictionary/vacuum-packed
- ↑ https://www.amazon.com/b?node=1090768
- ↑ https://web.extension.illinois.edu/meatsafety/packaging.cfm
- ↑ https://web.extension.illinois.edu/meatsafety/packaging.cfm
- ↑ https://web.extension.illinois.edu/meatsafety/freezer.cfm
- ↑ https://www.merriam-webster.com/dictionary/freezer
- ↑ https://www.merriam-webster.com/dictionary/cooler
- ↑ Jillian Fae Downing. Private Event Chef & Chef Educator. Expert Interview. 2 September 2021.
- ↑ https://www.homepreservingbible.com/1160-all-about-brining-and-curing-corned-beef-and-game-meat/
- ↑ https://www.offthegridnews.com/off-grid-foods/preserving-meat-without-refrigeration/
- ↑ https://www.mortonsalt.com/for-your-home/culinary-salts/meat-curing-methods
- ↑ https://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2055/ANSI-3994web.pdf
- ↑ https://www.mortonsalt.com/for-your-home/culinary-salts/meat-curing-methods
- ↑ https://www.wikihow.com/Dehydrate-Meat
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky
- ↑ https://www.drystore.com/FoodDehydrationFAQ.html
- ↑ Jillian Fae Downing. Private Event Chef & Chef Educator. Expert Interview. 2 September 2021.
- ↑ https://www.wikihow.com/Smoke-Meat
- ↑ https://www.wikihow.com/Smoke-Meat
- ↑ https://www.wikihow.com/Smoke-Meat
- ↑ https://www.wikihow.com/Smoke-Meat
- ↑ https://www.recipetips.com/glossary-term/t--34638/pressure-canning.asp
- ↑ https://www.merriam-webster.com/dictionary/mason%20jar
- ↑ https://nchfp.uga.edu/questions/FAQ_canning.html#5
- ↑ https://nchfp.uga.edu/how/can_05/chicken_rabbit.html
- ↑ https://nchfp.uga.edu/how/can_05/chicken_rabbit.html
- ↑ https://nchfp.uga.edu/how/can_05/chicken_rabbit.html
- ↑ https://nchfp.uga.edu/how/can_05/ground_chopped.html
- ↑ https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
- ↑ https://www.foodsafetynews.com/2012/09/cured-meat-is-in-but-is-it-safe/#.VVjV2vlViko
About This Article
Article Summary
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To preserve meat with salt, start by covering the pieces of meat with curing salt and then putting them in an airtight jar. Alternate layers of meat and salt so that all of the meat is covered. Then, keep the jar somewhere that's 36-40 degrees Fahrenheit for 1 month. Once you've cured the meat, it should last 3-4 months without refrigeration if it's kept in an airtight container. When you're ready to use the meat, rinse off any excess salt before you cook with it. To learn how to freeze, can, and dehydrate meat, keep reading!
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