You can build a smokehouse of cinder block or use an old refrigerator, then construct a separate, underground (or lower) fire pit. The finished smoke house is quite versatile and will enable you to smoke hams and bacon as well as drying meats.
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If you follow the instructions in this smoking fish booklet you can smoke any fish without fear of food poisoning and if you follow the preparation, salting, smoking and cooking and storage guidelines outlined here.
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Salting, one of the oldest methods of preserving food, is an art as well as a science. The process of salting fish is influenced by weather, size and species of fish and the quality of salt used. Therefore, experience is need to adapt the process outlined here to your situation.
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The most primitive method of meat preservation -- and the most dependable -- requires a lot of human energy. These would be smoking, making jerky, and making pemmican. Pemmican is the classic survival ration. It is really a paste of powdered jerky mixed with dried berries, nuts, and meted suet rolled up into balls. Learn how to make pemmican here.
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Pemmican is a concentrated nutritionally complete food invented by the North American Plains Indians. It was originally made during the summer months from dried lean Buffalo meat and rendered fat as a way to preserve and store the meat for use when traveling and as a primary food source during the lean winter months. Learn more about preparing Pemmican here.
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This file is a compilation of shared knowledge and answers to frequently asked questions of the group rec.food.preserving. Rec.food.preserving is a newsgroup devoted to the discussion of recipes, equipment, and techniques of food preservation.
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Curing meat by using a salt brine was a widely used method of preserving meat before the days of refrigeration. This is the way we cured pork in Southern Alberta, however it would work for beef as well.
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This resource talks about the history of salted fish. It also has a recipe for a home version of drying fish.
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Curing And Smoking
Curing and smoking are ancient techniques that have been used for centuries to preserve food. These methods involve adding salt or smoke to meats or fish in order to extend their shelf life. Today, these techniques are still widely used by preppers, survivalists, homesteaders and hunters as a way of ensuring they have access to nutritious protein during times of scarcity.
If you're interested in learning how to cure and smoke your own meats or fish at home then look no further than our collection of books on the subject. We offer an extensive range of resources covering everything from building your own smokehouse through to preparing pemmican - a traditional Native American dish made from dried meat mixed with fat.
Our selection includes titles such as 'The Meat Smoking And Curing FAQ' which provides answers to all your questions about this fascinating topic; 'A Guide To Smoking Fish' which offers step-by-step instructions on how best to prepare different types of seafood; 'How To Salt Fish' which covers one of the oldest forms of preserving fish known today; 'Survival Meat Preserving - Pemmican' which is packed full of recipes for this highly nutritious snack; 'Pemmican', an informative guide that explores the history behind this iconic foodstuff; and finally 'Salt Curing Meat', a comprehensive resource that teaches you how best to use salt when preserving various cuts.
Whether you're looking for practical advice on how best to store cured meats or simply want some inspiration for new recipes using smoked ingredients we've got something here for everyone. So why not explore our collection today? With so much knowledge at your fingertips it's never been easier (or tastier!) than now!