OFF GRID Meat Preservation - ONE YEAR LATER

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Is it possible to preserve meat without any refrigeration or canning? YES! We've had some success and failures along the way but mostly we have done a great job and saving harvested meat for our family.
The videos listed below will show you how we have succeeded in curing our own homestead hard salami made with both venison and lamb. YOU CAN TOO! It's a pretty simple process and its as old as time itself.
Making Venison Hard Salami The Old Fashioned Way
• Making Venison Hard Sa...
Living Off Grid: Building Our Smokehouse
• Living Off Grid: Build...
Taste Testing Smoked Venison Hard Salami
• Taste Testing Smoked V...
Meat Preservation on the Homestead
• Meat Preservation on t...
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#meatpreservation #meatcuring #curingmeat

Опубликовано:

2 окт 2024

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Комментарии : 97

@dawnfiniff9338 7 лет назад

Glad to see the honesty here. So many people don't discuss the failures so I'm very grateful for those of you who do! Would love to see some videos of you using these to prepare meals.

@caseyroper1 6 лет назад

Thanks for cutting it open so we could see the finished product...it does look good from the outside though.

@scottishnotirish 7 лет назад

my grams used to soak the meat with sliced potatoes to pull out the salt..then she would fry the potatoes and let us eat them like chips. yum!!!

@jameshutto3047 5 лет назад

Sounds amazing

@teekotrain6845 4 года назад

That makes so much sense I'll bet those taters were so good

@maggiehammer9729 4 года назад

wow...great tip...thanks

@LivingTraditionsHomestead 7 лет назад

Zac, how did you know your prosciutto was a failure? Was it just rock hard from salting it too long? Thanks.

@mercylopez8171 4 года назад

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@gustavocastroortiz7645 4 года назад

Lovely Video clip! Forgive me for butting in, I would appreciate your opinion. Have you thought about - Diyhloern Phrenic Dominion (search on google)? It is a great exclusive product for preparing you and your family for any crisis without the hard work. Ive heard some incredible things about it and my m8 got amazing success with it.

@zxsma 7 лет назад

Thanks for the update. I have been waiting all year for this lol.

@MrRain-hk4zi 7 лет назад

Ha Ha, club someone to death...Then you can sit down and have a snack and replenish those calories! Thanks Zac for sharing the old ways. My dad remembers as a kid from North Carolina packing meat in salt in the spring shed.

@HomsteadingThePioneerWay 7 лет назад

great video i don't eat pork either, thanks for posting =)

@hippyhebrewhomestead8593 2 года назад

Zach, quick question, when you soak the blackstrap, do you leave the cut in the soup or do you discard the chucks of meat?

@bastintripletroubleboys2101 Год назад

It's fine to use the meat, some people would call it "corned" meat, beef being the most common. I you want to eat it I would recommend boiling it in a generous amount of water for about 2 hours and change the water at least once, twice is better if you dont like salty foods. This was a common meal for the really poor when i was growing up, I still cook it now in my 50's just like my mum did for me, Just let it drain well after cooking or you will have water everywhere when you cut it, even squeezing it if you feel like it

@johnlord8337 7 лет назад

10* If you have an air-dry smoke/meat shed (like Geo. Washington and his smoking meat room at Mt Vernon - been there, saw it), then no flies or other bugs/molds/mildews/fungus get to the meat. If you also dip the meats in yogurt and allow the probiotics to cover the meat skin (like Gallo and Italian milk-covered mold salami) can also protect the meat. All good items. Once cured and dry, then they can be hung in the kitchen like a European meat store, and like garlic/herb braids, all can be kept clean, dry, and ready at hand. I can send you a download copy of my Prepper University 1500+ books on all subjects homesteading, survival, and SHTF, ... Many items about food preservation and meat processing/curing. Over 500+ MB of all topics for bringing back a community to blacksmithing and 1920s technology from a total Stone Age disaster. PM for details. Your external hard drive and same/next day turn around. Many people have received and are wowed.

@RustyShakleford1 6 лет назад

John Lord that is legendary my friend if you are still around, please send a copy to me I'll send my email if you reply

@karigachassin Год назад

ZACH, we are new subscribers, we have watched over 30 of your videos, thanks for your help, thanks for standing up for America!! We have a small homestead in south Louisiana, we been at for a year and a half. What can we do to save money on feed for chicken, ducks,rabbit, sheep. Thanks!!! 🧔‍♂️

@bstylesk 5 лет назад

Hi I like the videos wealth of knowledge it would be nice to see him cut into the salami you can say how good it is but when you see the final product it has an experience of its own the wow factor and the accomplishment of a job well done

@tylerbuchholz3234 7 лет назад

What happened to the prosciutto for it to be thrown out? You alluded to it being too salty, but didn't actually say that. Thank you.

@Anamericanhomestead 7 лет назад

It just didn't look good nor did it turn out with the consistency that I was hoping for. Never did taste it... You just know that something about was not right.

@ALTechniques 7 лет назад

An American Homestead did it start to smell? go mushy? i am very interested in the way you preserved it. did it not turn out how you expected or did it go bad? thanx for the feedback on yr other meat.

@mikesmicroshop4385 4 года назад

@@Anamericanhomestead That's what happens when you don't use Curing salt and also don't know what the heck you are doing in addition to that!

@patrickkinney4998 7 месяцев назад

My mom told of stories of soaking salt cod for a day or two then making cod gravy over toast during the depression.

@EveryName_I_ThinkOfIsTaken 7 лет назад

Do you have a video on making bacon ?

@stevenkenney5691 4 года назад

new to old school cooking. im 1 minute in...what is that red thing in the background? looks like a reloader...but i doubt you'll do that in the kitchen....or you might, i dunno do you, but what is it

@midwestmatthew9752 4 года назад

Pretty sure it's a pump to draw water from a well.

@KentuckyHomesteadFarm 7 лет назад

I have been waiting on this video man.. Thanks for sharing!!! :D

@4colorincprintandsignshopl170 2 года назад

YOU FAILED AT EXPLAINING HOW YOU PRESERVED THEM

@jamesoconnell9396 7 лет назад

The capricola would be great in mashed potatoes or parsnips!!! Lot's of pepper, please...

@goranseso502 4 года назад

You talk to much about NOTHING SO .......

@lmd2454 7 лет назад

I love this video but I've got to say I don't think I could eat any of those. I love cured meats and we make venison jerky all the time but these look scary and I don't think I could ever be confident enough that it's safe. Sometimes I worry about our jerky even. It's really just the appearance honestly and I know you were using old ways to cure these. Maybe it's just that commercial cured meats look so different now and that's my standard of reference? Any how, good for you, I just don't know if I could do it lol.

@TheJonny2200 4 года назад

Lindsay Devoll buckle up lady. You’ll be lucky to have this meat by fall

@Freygunnr 5 лет назад

What do you do with the remaining meat once it has been sliced open and partially consumed? How do you preserve what is left?

@priestesslucy3299 4 года назад

Typically you would eat it all in two days. But if you really wanted to preserve it, you could do potted meat. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SdKzWQOVET4.html

@StillStandin777 2 года назад

Weapon of war...hahahaha

@Sig220Euro 7 лет назад

Death by Meat Stick... LOL Have you ever done Biltong preservation of meat? I've heard its to be tastier than jerky but similar to your salami its just a hang up to cure product. I'm thinking I'm going to get some good local beef and try a batch but was curious if you all had tried that. I don't recall seeing anything mentioned the other year when you put this up.

@marknbeckygoodell8763 2 года назад

Have a feeling your vid’s will become a trend to watch in the near future.

@nanglass4852 3 года назад

What about storing smoked meat ? Buying it smoked. How would one store that ?

@thelasticonoclast9467 7 лет назад

You talked while handling your meat for almost 9 minutes! Politician?

@jperretta56 5 лет назад

you have figured out that 30 days is way to long....that small ham should be off salt in 48 hours

@bradshue2499 7 лет назад

why no pork?

@stronglikemonkey 7 лет назад

Brad Shue - It's unclean biblically. Hope that helps.

@bradshue2499 7 лет назад

Yes It makes sense Im thinking about doing it myself

@1klakak 7 лет назад

That was under the Law of Moses, which was fulfilled by Christ and a new law is now in place.

@mikem9365 7 лет назад

+1klakak I used to think the same thing. Consider this.... it's actually Gods Law and though Christ fulfilled it, he didn't abolish it. New covenant, same Law. Better referred to as the renewed covenant in my opinion. Yah bless!

@liamgrech1 7 лет назад

Who the hell cares if a made up book declares Pork unclean... its tasty as hell

@Moore2Lifepantrylovinprepper 7 лет назад

no I need to go back and watch those other videos!

@raverpartyelectro 6 лет назад

red beans chili!. if u need to incress the fat contain u can use bacon or duck fat

@KweKanata 7 лет назад

Duck makes a good bacon substitute so it stands to reason that it would work for non pork prochuto( I'm sure I spelt that wrong )

@rubbnsmoke 5 лет назад

3% is the minimum for safe meat preservation...Minimum

@chopwoodfarm1974 7 лет назад

Thanks for the links and explanation. We have experimented with making sausage and could not find natural sausage casings in our town! We finally picked up some artificial casings, collagen I think.

@faruqali869 3 года назад

Why did you stop using pork?

@richardbug3094 2 года назад

Religious reasons, plus pork is a useless dirty meat that's not good for you anyway.

@kracine9582 7 лет назад

Couldn't you use the Capicola like they used to use Salt Pork? It would be the meat and salt for Beans or Rice or stews, etc.

@Anamericanhomestead 7 лет назад

k Racine yes, absolutely.

@LoneStarLiving 7 лет назад

Awesome! I've watch all your meat preservation videos. I can't wait to one day try doing it myself!

@c.k-da-kxnghere 4 года назад

This is four months old so yeah this is a yr later... My guy, whet?

@Miss_Judy 7 лет назад

great great video - I learn so much from your videos :)

@dadnxela 4 года назад

Hoping to try this soon! Did you use regular white salt or ‘Real Salt’?

@kmiller6002 3 года назад

ALWAYS Real salt.... NOT iodized 👍

@BrenysF53 5 лет назад

Oh my goodness, will never imagine this was you

@kennedycrevoiserat7095 5 лет назад

Good skill to learn thanks for the technique

@sosteve9113 7 лет назад

looks very good

@kimmccarl1089 7 лет назад

Does Collagen casings work as well ?

@zurqcaholic 6 лет назад

Too chatty...

@leyahw.l.4388 6 лет назад

Shalom keep up the good work

@scottanderson4098 5 лет назад

Don’t eat pork ??? Wtf

@richardbug3094 2 года назад

Pork is unclean why would you eat it, it's gross!

@Gibson_Branch 3 года назад

Why not eat pork? Not bashing, just asking. It's my favorite lol. ALMOST every piece of the animal is useful.

@richardbug3094 2 года назад

He does it for religious reasons, also pork is very unsafe and it is a dirty meat.

@HR-yd5ib 5 лет назад

Where does the SALT come from when you are off grid?!?!?!

@Anamericanhomestead 5 лет назад

People have always traded for salt. It's hard to make on your own if you're not near a source.

@HR-yd5ib 5 лет назад

@@Anamericanhomestead , yes they have. But back then there were established salt mines. Unless you are located at the coast I have no idea where one would dig up salt.

@Chakrasounds333 Год назад

100th comment

@gprasa7s 7 лет назад

The concept of preserved meat itself is indigestible to me. yukkks. I would prefer to keep animals alive till I want to eat them. ( But I can understand you, it's possible and feasible in India but not in US homestead)

@timjones1583 7 лет назад

venison and lamb? doesn't that break Torah. I thought I read you can't have 2 different meats at the same meal. could be wrong

@liamgrech1 7 лет назад

Torah is a fake book just like the bible... don't let that bullshit run your lives

@timjones1583 7 лет назад

Panzer shreck Torah is the only truth thereis, who could write 5 books where in the first 2 every 50th letter spells Torah, then the last 2, every 50th letter spells Torah backwards#!!.. like a mirror, shining on Leviticus where every 7th letter spells God's Holy Name.

@liamgrech1 7 лет назад

Wtf kind of bullshit are you smoking? You're a fucking nutter.

@jamesmilton1728 6 лет назад

There's nothing in the torah forbidding eating multiple meats at the same time or even meat and dairy. That comes out the Talmud and the Talmud is man made. YHWH said dont boil a kid in his mothers milk. That doesn't mean you can't have goat milk and beef or cow milk and beef. As long as the kid is from a different mother than the milk Torah is with you. Shalawam!!