Preserve Meat, frozen is forever!

Prep your meat before freezing—remove bones, over-wrap with freezer-safe materials, and vacuum seal if possible. This keeps out air and prevents freezer burn. Label everything with the type, state (raw/cooked), and date. Organize your freezer by meat type and use the oldest first. For emergencies or camping, use a cooler packed with ice. Make sure the meat is surrounded by ice and replace it as needed. Make jerky by slicing meat thin, boiling briefly, then drying in an oven or dehydrator. Store in airtight containers for up to 2 months. Try canning with a pressure canner for long-term storage—use Mason jars and follow proper timing for your altitude. Canned meat lasts up to a year in a cool, dry place. These methods keep your meat safe and ready, even if the power goes out! #MeatPreservation #EmergencyPrep #Homesteading #Food #Cooking