Preserving meat w/o refrigeration

Regenerative Subsistence Fauna Food
#10

regarding maggoty meat: pick out the maggots, clean thoroughly, cook and eat

good source of fat

#11

[quote=“jhereg, post:10, topic:457”]regarding maggoty meat: pick out the maggots, clean thoroughly, cook and eat

good source of fat[/quote]

aha! i have a jar that had a few leftover goji berries in it sitting next to the toaster oven. now it’s transformed itself into a very busy goji berry worm farm. i almost just threw the whole thing in the compost pile, then the thought entered my head to maybe destroy the larva first as potentially unfriendly invaders from another continent. what to do?

thanks for the solution! i don’t suppose any parasites or other nasties could lurk in the larva that i didn’t already eat with the berries, right? whatever kind of fruit-moth-fly they might grow into, they look more like meal worms than maggots.

have you really eaten maggots? i think i’d have to disguise them heavily to get that down.

#12

deliberately? not yet, but it’s on my list.

along w/ ants.

my daughter was surprisingly interested in eating ants.

hmm. i wonder if it’s too cold for them yet…?

but, no, seriously, i’m just thinking about something I read about Fukuoka:

One day, Fukuoka was asked, 'If we grow our fruit trees the way you recommend, without pruning, how do we harvest the apples and what do we do with them?' Fukuoka's answer was "You shake the apples out of the tree and make cider, or feed them to pigs.' His point was, you go in a whole other direction.
#13

aged meat is really good. you can age meat longer if the temperature is lower, too. warmer weather will spoil meat quicker. you can tell the difference b/w good aging and bad rotting. if youre not sure just eat a little bit to see how you feel.

you can always just eat the maggots.

#14

Have you eatin maggots? If you have, prove it. I want to see. :smiley:

I have never eating maggots but once in cookies. I had turned seven that year.

Anywho, I’ve never had the pleasure of eating them off of a rotting carcass in, what I’d call, 3rd phase stinch. How do they taste? And do they digest well with your stomach?
.

#15

the longest ive let meat age was i think 15 days - i just scraped the green mold off and it was actually really delicious raw. it will age best if A: it isnt too warm, B: it isnt bruised or contaminated with bile. the bruised and biley stuff is what i eat fresh, everything else gets alot better w/ age.
maggots are an amazing source of fat. i find them very digestible, i cook them, and appreciate that they can turn lean meat into fat (their bodies). they do spoil meat though after awhile, cause they secrete digestive juices on the meat, digesting it before they eat it cause they dont have stomachs or something.
i thought for a while that i would grab every rotten hunk of animal i could find and bring it home so that it would transform into maggotts - now its a bit cold for them though.

#16

How do you cook maggots? What do they taste like? Would they go well in tomato vodka sauce?

#17

Pan (or hot stone) parched with a little salt…yummy. Well, that’s how the acorn grubs taste really good and my two younger daughters are in agreement.

#18

jhereg offered some good information over on this thread for raising/eating worms and other insects:

http://www.rewild.info/conversations/index.php?topic=364.0

Anyone want to experiment?!

#19

I remember a lot of maggots in our garage once… I think my brother cooked them (and his leg) with some gasoline and a match, on concrete floor.

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#20

I’ve eaten some pretty rank meat and aside from the occasional intestinal distress it hasn’t hurt me.

#21

I realize you’re asking about keeping big hunks of meat, but have you considered making pemmican? It’s something I’m starting to experiment with.

I haven’t tried drying meat yet, but I’m going to use ground meat because I’ve read that it dries fairly quickly (I’m using a dehydrator).

I just got 40# of beef trimmings from a buthcer and rendered it into a bit more than a gallon of tallow.

I have plenty of dried fruit to add.

Now I’m looking for a good recipe. I googled it and found a few that look promising. Does anyone here make pemmican, if so, what ratios do you use?

#22

i haven’t made it yet (and i stress yet), but Rix put up a great post on making it a while back. You can find it here.

#23

thanks! that is some great information

#24

A quote from a website called Stefan’s Florilegium (a collection of message threads on recreating medieval culture)

Hello! I found these in Plat's Delights for Ladies, 1609:

  1. Flesh kept sweet in summer.
    You may keep Veal, Mutton, or Venison in the heat of Summer ix or x daies
    good, so as it be newly and fair killed, by hanging the same in an high and
    windy room (And therefore a plate cupboard full of holes, so as the winde
    may haue a thorow passage, would be placed in such a room, to auoid the
    offence of Fly-blowes) This is an approued Secreet, easie & cheap, and very
    necessary to be knowe and practised in hot and tainting weather. Veale may
    be kept ten daies in bran.

  2. How to keepe powdered [salted] Beefe five or six weeks after it is
    sodden, without any charge.
    When your Beefe hath beene well and thoroughly powdered by tenne or twelve
    dayes space, then seeth it thoroughly, dry it with a cloth, and wrap it in
    drie clothes. placing the same in close vessels and cup-boards, & it wil
    keep sweet and sound two or three moneths, as I am credibly informed from
    the experience of a kinde and louing friend.

#20 goes on to say to keep Beef at sea, take this salted beef (soaked 9 or
10 days in brine), put it in barrels pierced full of holes, tie the barrels
to the stern of the ship & fling them overboard!! “which, by his infinite
change and succession of water, will suffer no putrefaction, as I suppose”
But he hasn’t tried it.

#15 preserves shelled oysters in a pickle made of their own juice, white
wine vinegar, salt & pepper.

#16 preserves cooked Salmon in a close vessel, immersed in wine vinegar,
with a branch of rosemary.

#17 (already discussed?) preserves fried fish in oil.

#18 preserves small pieces of roasted beef in a barrel with wine vinegar.

#25

If you live in an area with lots of citrus fruits you can acid ferment the meat… submerge raw meat in acidic juice. Cover and allow to ferment. the juice will go stale, but the meat will “cure”… Works great with chicken… think lemon chicken… You still have to cook it tho.

#26

yo, im new here, but i thought it throw in my two cents: eating raw meat is perfectly fine as long as you get grass fed or wild meats from healthy animals. I eat a raw paleolithic diet composed of mostly grass fed beef meat and fat. Never felt better.

Also, pemmican is a great food and it’s really easy to make. Here’s a manual made by another raw paleo guy: http://www.traditionaltx.us/images/PEMMICAN.pdf

half rendered fat and half really dry beef jerky by weight. delicious and it lasts forever. great survival food

#27

You’ve probably already thought of this if its an option, but I tie a shoulder or haunch to a tree and toss it out in the river. The more submerged it is the less likely it is to attract bears. It definitely gets nibbled and chewed, but I still usually get most of the meat.

#28 
          My suggestion is you make an ice cube.

Refrigerator Water Filter

#29 
             My alternative ways in Preserving meat w/o refrigeration is to make  an ice cube box.

Manitowoc Ice Machine