Preserving the abundant "FREE"........Meat harvested from predators and/or spoilage.

[Sourdough]

Your "FIRST-HAND" knowledge and/or experience of preserving the meat harvest as long as long as possible.

What worked, what was a total disaster (as far as preserving meat and fish in field conditions).

NOTE: Not looking for google or any knowledge other than your "Personal Experience". Not You Tube knowledge or "Field & Stream" magazine knowledge.

 

[Caribou]

A friend of mine gets over 20 deer a year from road kill. The Troopers call her. She salvages as much meat as possible then processes it normally and freezes or cans it.

 

[Sourdough]

This subject has the legs to be a survival life or death reality.

I'll start with what most "likely" never considered. Quarter it out, leave the hide on, and park the meat on the roof & cover with pine broughs or any brush to keep the birds off.

 

[elkhound]

This subject has the legs to be a survival life or death reality.

I'll start with what most "likely" never considered. Quarter it out, leave the hide on, and park the meat on the roof & cover with pine broughs or any brush to keep the birds off.

wont work here.....to much rain and humidity...now if it was traditional winter like we use to have then yes...like this past month...it be fine...maybe....one thing here though...two kinds of buzzards...they carry it off.....things gotta be in secure room or building for sure...now have fishers in my area.

i have tried drying peppers on a string in a hot building...failed so far.it can be hot and dry and boom thunderstorms and dripping humidity for days...mold and rot.

the one thing i do know people dried was green beans...called leather britches...but i never done that.