jerky/corned meat

[Merlin1274]

The Deer Jerkey turned out great but as usual it didnt last long. But now I know its great I will get me some more seasoning kits and get some vacuum bags and get some stashed away..

[Delmar]

Anybody know where you can buy sodium nitrite?

Yup,   http://skylighter.com/search.asp

Buy a few extra lbs. You can use it instead of KNO3 to make black powder.

[perotter]

You don't miss much do you Delmar?

[Delmar]

You don't miss much do you Delmar?

What can I tell you? It's good to be me

[Yeoldetool]

I've been drying meat (and many other food items) for years. The best and simplest is a Nesco Dehydrator avail. at WM or on-line. I use the original Nesco spices as the have the most pLeasing flavor of any recipe I've ever tried, and they include the preservatives to prevent spoilage and bacteria. Of course i also Vacuum seal my jerky and store it in the freezer. That tends to slow down the consumption a bit until my stash is discovered. I can dry 4.5 lbs. of meat in just about 5 hours, on 6 trays with the "FD-60 Snackmaster® Express Food Dehydrator".
http://www.nesco.com/category_449f7f01f1ea/subcategory_39febe0b9343/session_7c22ecb7be5e/
http://www.nesco.com/category_12e291b19e72/session_7c22ecb7be5e/

[utelme]

 meat or  fish is  easy to preserve if you slice it  thin brine it  first in a strong salt solution  other  flavors  are optional. Then dry it  in a slow  oven or  a hot smoke house  and keep it  dry vacum sealing is  good  but as long as you keep it  clean and dry it  will last  a long tme  reconstitute it  by  soaking and  simmering . Not  as  good  as  fresh but it  isn't bad.
 We hard smoke salmon all the  time  also we just air dry salmon and halibut  until its  like  crackers. Most of  the  trouble  with botulin comes  from improper  cooking  the  sealing  it  grows in an abscence of  oxygen.
 A small pressure  cooker  is  a really good investment pint  and half pint jars store  well and are reusable  just need  new  seals  I can vinison salmon shripm crab vegetables  bear meat  stews soups  etc. rule of  thumb for  meat is  90 minutes  at 10lbs  of  pressure  and  star with clean jars etc.
 I have  jarred  fish that is  3yrs  old and it  is  as good as the day I put it in the  jar   venison the  same  but it  doesn't  last that  long cause  we pig out on it .