Preserving meat?

[deer nut]

:?:Anyone know of books on preserving (canning) meat? I know this can be dangerous becasuse of botulism etc., but what options are there (aside from smoking and freezing) to preserve meat for the longer-term? Just want to get prepared for power outages. Thinking of becoming a hermit survivalist....

[BiG Boar]

Canning Beef...

3-5 lbs roast
1 tsp salt (per quart jat)

1. Select meat suited for a roast.
2. Trim and wipe with damp cloth.
3. Cut into pieces.
4. Pack loosely to within 1 inch of top of jar.
5. Add 1 tsp salt to each quart jar if desired.
6. Do not add liquid..
7. Put on cap, screwing band Firmly Tight.
8. Process; using 10 pounds pressure.
9. Pints for 75 minutes.
10. Quarts for 90 minutes.

1 roast
1 hour 35 minutes.

[BiG Boar]

Corned Beef
Ingredients:


4 quarts water
1 cup salt
1 teaspoon saltpeter (see note 1 below)
2 beef briskets, about 4 pounds each (see note 2 below)
12 garlic cloves
3 tablespoons pickling spices
8 bay leavesPreparation:

Boil water. Add salt (http://homecooking.about.com/library/weekly/aa042202a.htm) and saltpeter, stir to dissolve and set aside to cool. Place brisket (http://homecooking.about.com/library/weekly/aa042400a.htm) in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt (http://homecooking.about.com/library/weekly/aa042202a.htm) water over meat and add garlic (http://homecooking.about.com/library/weekly/aa081197.htm), pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket (http://homecooking.about.com/library/weekly/aa042400a.htm) for a leaner corned beef (http://homecooking.about.com/library/weekly/aa042400a.htm).

[sawmill]

Temps we`ve had latley you could just hang it in the carport and chop a piece off with a sharp axe when you get hungry!

[Jagermeister]

A search of the posts on this forum will provide you with this link http://www.huntingbc.ca/forum/showthread.php?t=25717&highlight=canning
and then there is this one.
http://www.huntingbc.ca/forum/showthread.php?t=26130&highlight=canning
and this one
http://www.huntingbc.ca/forum/showthread.php?t=23503&highlight=canning
and the list goes on not to mention googling "canning".
If you are canning meats, fish and poultry, you definitely need to get a heavy duty pressure canner from these people, http://www.allamericanpressurecookers.com/ ,
the 921 should be the mimimum size.