I'm 57 years old. This is how my grandparents had to preserve their meat when they were young. There was no refrigeration and they were farmers. Once you butchered a hog, cow etc, you had limited time to process the meat before it would spoil. I don't recall them cooking the meat first, but rather storing it raw in the jars of lard/beef tallow. Butchering an animal would take all day and friends/neighbors traveled farm to farm to help during slaughter season. They had a cellar on the property; which wasn't below ground (this was Texas), but more of a dark room built with concrete walls and floor. They stored all their canned goods as well as dried spices and potatoes there. My mother was a child and clearly remembers this cellar and its purpose. She had to place and retrieve items there. By the time I was born, the cellar had become my grandmother's wash house where she did her laundry. There was already electricity, indoor plumbing and refrigeration. She still had well water, though--which I thought tasted horrible! City slicker that I was.
I have known lots of folks from old days in my time - ones out in the country with a well. sadly, many of those have noticed after a couple generations that the well water does not taste right. remember, they probably sunk that well long before septic tanks and drainage pipes. I don't care if the tank is 1000 feet from the well - the aquifer is the trick. Even if a well is down 1,000 feet - the matter is really about how far BELOW the septic system where the ground water aquifer ceiling depth exists. YUCK ... huh? Well, ... add to that insecticides and fertilizers with the same issue - depth. Yes, sandy soil and such will filter - but, there is a limit. and, the limit is the trick. Know thy well well.
Here in Canada, I buy pork back fat & cook it down for lard. A Serbian friend of mine also told me you can cover muscles of meat with flour & lard made into a paste. Hand the meat & thickly cover where the hook or string is. Cover every part of the meat with this paste. Then hang it. The flour-lard paste stops any air from reaching the meat. It will keep for a long time. When you cut off a section of meat to consume, cover the cut end with more flour & water overlapping it over the first paste. I like this idea as jars, containers etc are not required.
This method has been used for centuries. A home refrigerator was invented in 1913. Farmers used to kill the pig, fry and store in a 20 litters can for months. As older it gets, tastes better.
Excellent video, thank you. I having a video coming out in a few weeks where I have added the link to this video in my description box. People need to learn this old technique.
@@C5Rose3 Yup, when I go off-grid, I want all my solar power dedicated to other essentials. I don't even want to have a fridge if I can get away with it.
You are welcome 😉 you can put it in the cool celler for 6 months, in fridge slightly longer (6-9 months) because my fridge is colder than celler. If summer is hot, than you need to put them it fridge to be safe. Thanks for watching! 🙏
@@pattymiller8447 Just close to the floor in a cabinet. Keep in mind this was an experiment and I can't say for sure it's 100% safe, but I kept it in that jar for a week and didn't die, so... If you have a crawl space or something similar to a root cellar, it probably can be kept even longer! After a week, I didn't notice a funky taste or smell. Just make sure you have a complete seal with the tallow. I use jars with narrow necks so there's less surface area to cover. Less tallow waste that way.
Historically, people did store meat in jars with salt and it is quite effective but you need a LOT of salt. So much salt that to make it edible again, you need to soak it in water before eating. I recommend Townsends' video if you're interested in making it. Also I don't recommend using beef unless you like eating shoe leather.
@@esteeinsweden I don't feel that the government always wants people to REALLY know All about storing food an for actually how long it will actually keep , great video tho
@@esteeinswedenmore like they don't want to create resilience. The government {in the US at least} would rather the populace remain dependent on utilities
I'm 57 years old. This is how my grandparents had to preserve their meat when they were young. There was no refrigeration and they were farmers. Once you butchered a hog, cow etc, you had limited time to process the meat before it would spoil. I don't recall them cooking the meat first, but rather storing it raw in the jars of lard/beef tallow. Butchering an animal would take all day and friends/neighbors traveled farm to farm to help during slaughter season. They had a cellar on the property; which wasn't below ground (this was Texas), but more of a dark room built with concrete walls and floor. They stored all their canned goods as well as dried spices and potatoes there. My mother was a child and clearly remembers this cellar and its purpose. She had to place and retrieve items there. By the time I was born, the cellar had become my grandmother's wash house where she did her laundry. There was already electricity, indoor plumbing and refrigeration. She still had well water, though--which I thought tasted horrible! City slicker that I was.
Those old days are so precious and memorable right?
I have known lots of folks from old days in my time - ones out in the country with a well. sadly, many of those have noticed after a couple generations that the well water does not taste right. remember, they probably sunk that well long before septic tanks and drainage pipes. I don't care if the tank is 1000 feet from the well - the aquifer is the trick. Even if a well is down 1,000 feet - the matter is really about how far BELOW the septic system where the ground water aquifer ceiling depth exists. YUCK ... huh? Well, ... add to that insecticides and fertilizers with the same issue - depth. Yes, sandy soil and such will filter - but, there is a limit. and, the limit is the trick. Know thy well well.
Here in Canada, I buy pork back fat & cook it down for lard. A Serbian friend of mine also told me you can cover muscles of meat with flour & lard made into a paste. Hand the meat & thickly cover where the hook or string is. Cover every part of the meat with this paste. Then hang it. The flour-lard paste stops any air from reaching the meat. It will keep for a long time. When you cut off a section of meat to consume, cover the cut end with more flour & water overlapping it over the first paste. I like this idea as jars, containers etc are not required.
I agree. My mom did this too during the 60's. We sun dry it instead.
Everyone needs these meat preserving skills. Thank you for sharing.
Hello and thank you. We are starting to prepare for any disaster that may take place. This video is very helpful. We are from the U.S.A...🇺🇸
I am glad you find this video helpful. ❤️❤️❤️ I hope you share it to someone might find it useful. 👍
This method has been used for centuries. A home refrigerator was invented in 1913. Farmers used to kill the pig, fry and store in a 20 litters can for months. As older it gets, tastes better.
I can imagine that. I will be using them soon. Can only keep them for max 6 months in fridge.
Excellent video, thank you. I having a video coming out in a few weeks where I have added the link to this video in my description box. People need to learn this old technique.
Yes. It's my main plan if electricity goes out for a long period of time. That's why I've rendered extra lard, bacon and tallow.
@@C5Rose3 Yup, when I go off-grid, I want all my solar power dedicated to other essentials. I don't even want to have a fridge if I can get away with it.
Yes indeed!
❤️❤️❤️
I recently preserved 3 small steaks in lard in a jar. Can't wait to try it later.
Cool! Let me know what you think after tasting.
@Verradonairun I forgotten to eat it after 6 months, so I threw it away.
I enjoyed it and learned.
I am so glad ❤️
Excellent very well explained video. Thank you.
Very good video.
Thank you for making this video.
That was a wonderful video, and I thank you for the instructions on how to preserve meat. Thank you.❤
You are welcome 👍
Very interesting! Thank you! We read about preserving meat this way in “Swiss Family Robinson”.
You are welcome ❤️
I’m salivating
Really good, thankyou!
You are welcome 👍
Thank you for sharing this. How long will meat keep for? Does it have to be kept in fridge. 🥰
You are welcome 😉 you can put it in the cool celler for 6 months, in fridge slightly longer (6-9 months) because my fridge is colder than celler. If summer is hot, than you need to put them it fridge to be safe. Thanks for watching! 🙏
Miss Estee, I have a question, please. Using the quart jars that you used in your video, how much salt did you use? Thank you.
I can't remember exactly sorry.
I did this, but with raw meat under beef tallow. I'll let you all know if it kills me!
How can you let us know if you are death? You testning my IQ. Just joking. Yes, we love to know.
@@esteeinsweden I'm pleased to report I didn't die. And the meat was very tasty and became almost steak bacon.
Thank God you alive!!! And what a lovely surprise! 😉
How / where did you store it? I want to do this. But I have little refrigerator space. I do have a crawl space that stays cool.
@@pattymiller8447 Just close to the floor in a cabinet. Keep in mind this was an experiment and I can't say for sure it's 100% safe, but I kept it in that jar for a week and didn't die, so...
If you have a crawl space or something similar to a root cellar, it probably can be kept even longer! After a week, I didn't notice a funky taste or smell. Just make sure you have a complete seal with the tallow. I use jars with narrow necks so there's less surface area to cover. Less tallow waste that way.
Beautiful ❤️👍
Thank you! Cheers!
Can the the lard be reused after you eat the meat.
No
I was wondering why you need the lard since you already put salt n it. The salt isn’t enough to yore it? Thanks
I learned this from others, so I am not 100% sure if it works för longer period, of course salt works too.
Historically, people did store meat in jars with salt and it is quite effective but you need a LOT of salt. So much salt that to make it edible again, you need to soak it in water before eating. I recommend Townsends' video if you're interested in making it. Also I don't recommend using beef unless you like eating shoe leather.
How long can we keep them? Can it go 2 years?
No, max 6 months.
@@esteeinsweden okay. Thank you dear❤️
@TheOnePercent247 you are welcome
I can’t have a lot of salt so can the meat still remain safe using half of the salt requested?
You can do without too❤️
@@esteeinsweden Thank you!
what about botulism ? is this was save from it ?
Food poisoning. You must keep it in fridge and eat it within 6 months.
How long will the meat keep like that?
Its recommended not more than 6 months.
Is there a way to know if the meat is still good to eat or not after 1 year? Thanks
I suggest you check this site for more information www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
@@esteeinsweden I don't feel that the government always wants people to REALLY know All about storing food an for actually how long it will actually keep , great video tho
U r right.. They don't want to create panic
@@esteeinswedenmore like they don't want to create resilience.
The government {in the US at least} would rather the populace remain dependent on utilities
lmao@@esteeinsweden
Utmärkt presenterat 🙂
Tack tack.
But you used a refrigerator. Good instructions though.
There are lots if ways to do this only having to keep it in cool dark place , research on YT
So this meat made this way has a shelf life of 6 months?
Supposingly 😉
Aqui Brasil esse tipo de conserva é muito comum nas regiões do interior. Aqui isso é chamado de "carne na lata".
@2:42 the lazy way is ok.
Pressure cooker isn’t the same as pressure canner.
That's true.
Has anyone tried this method of preservation?
We always did that back in the days in South Tyrol
@@lostmoose7352 we did it in Hungary but not with the juice. Not at all! it lasted for a year, maybe longer but by then we ate it all.
I would like to try this method, so can I cover the full jars with any lids and no seal required, right? Thank you.
Right.
Yes... my step father still does this. It works very well when done correctly 😊 great skills to learn.
Very good video.
Thank you for making this video.
You are so welcome ❤️❤️❤️