We get a fair bit of meat each year from hunting and roadkill. We have pressure canned, frozen (at a friends house), and made jerky. Canning destroys lots of nutrients, freezing requires electricity which we don’t have, and jerky is wonderful but is often too salty and seems more like a snack sometimes.
Does anyone know how to preserve meat without a refrigerator or too much salt? We have smoked lots of meat and sun dried it but always in very thin strips. We are hoping to learn how to cure large cuts.