Скачать или смотреть Preserving Meat: The Lost Art

This video serves as a comprehensive guide to historical and modern meat preservation techniques that do not rely on refrigeration, explaining the underlying science of how these methods disrupt microbial growth. It details several methods, including salting (dry curing), drying, smoking, pressure canning, and confit (fat packing), outlining the primary mechanism, typical shelf life, and difficulty level for each.

The video stresses the importance of precision and safety, particularly when using Prague Powder curing salts to prevent botulism and when utilizing pressure canning, which is described as the only proven way to make low-acid foods like meat shelf-stable for years. Crucially, the video provides detailed safety checklists and warns against common errors, such as storing fat-packed meat at room temperature or skipping the required pre-heat step when making jerky.

Read the full guide here: https://thegroundedhomestead.com/post...