hawgrider
07-12-2016, 06:52 AM
The following information comes from the US Army Survival Manual
If the situation and time allow, you should preserve the extra meat for later use. If the air is cold enough, you can freeze the meat. In warmer climates, however, you will need to use a drying or smoking process to preserve it. One night of heavy smoking will make meat edible for about 1 week. Two nights will make it remain edible for 2 to 4 weeks. To prepare meat for drying or smoking, cut it with the grain in one-quater inch strips. To air dry the meat, hang it in the wind and hot sun out of the reach of animals; cover it so the blowflies cannot land on it.
http://www.meatsandsausages.com/public/images/smokehouses/smoker-survival-rack.gif
http://www.meatsandsausages.com/smokehouse-plans/smokehouse-survival
If the situation and time allow, you should preserve the extra meat for later use. If the air is cold enough, you can freeze the meat. In warmer climates, however, you will need to use a drying or smoking process to preserve it. One night of heavy smoking will make meat edible for about 1 week. Two nights will make it remain edible for 2 to 4 weeks. To prepare meat for drying or smoking, cut it with the grain in one-quater inch strips. To air dry the meat, hang it in the wind and hot sun out of the reach of animals; cover it so the blowflies cannot land on it.
http://www.meatsandsausages.com/public/images/smokehouses/smoker-survival-rack.gif
http://www.meatsandsausages.com/smokehouse-plans/smokehouse-survival