In this video, Dan from Coal Cracker Bushcraft demonstrates how to smoke meat, particularly venison and raccoon, for long-term preservation using a tripod and a low-heat, smoky fire. He details the setup process, including fire management, meat preparation, and wrapping the setup with canvas, emphasizing the importance of maintaining smoke over high flames to effectively preserve the meat.

How to Preserve Meat for Long-Term Survival: A Step-by-Step Guide

Introduction

Hey everyone, Dan here from Coal Cracker Bushcraft! Today, I’m excited to share a practical guide on how to preserve meat for long-term survival situations. This method is perfect for anyone looking to prepare for a long-term living scenario without the luxury of grocery stores. We’ll be using simple tools and techniques to show you how to smoke meat, ensuring it remains edible for extended periods.

Securing Your Meat Source

Choosing the Right Meat

For this demonstration, we’re using venison and raccoon meat. In a survival situation, you might not have access to conventional meat sources, so it’s essential to know how to process game animals. Fish and other types of meat can also be preserved using this method.

Preparing the Meat

Once you’ve secured your meat, the first step is to process it. Make sure to cut the meat into thin slices. Thicker cuts will take longer to smoke and may not preserve as well.

Setting Up Your Smoker

Building the Fire

Start by building a fire. Once the fire is going, let it die down to embers. This is crucial because we’re not aiming for high heat; we want a low temperature and plenty of smoke.

Creating Smoke

Add wet wood to the embers to generate smoke. You might initially think this fire isn’t producing enough heat, but remember, our goal is to create smoke, not flames.

Constructing the Smoking Setup

Assembling the Tripod

We use a tripod setup about two to three feet off the ground with cross members lashed on. These cross members will support the sticks where the meat will hang.

Hanging the Meat

Drape the thin meat slices over the sticks, allowing them to hang freely. This ensures that smoke can circulate around each piece.

Wrapping the Smoker

Using a Canvas Cover

Wrap the tripod with a canvas cover, leaving space at the top for ventilation and a draft at the bottom. This setup helps to contain the smoke and maintain the desired temperature.

Maintaining the Fire

Regulating Smoke

Keep the fire smoldering by adding wet wood as needed. Avoid big flames, which can cook the meat rather than smoke it. The goal is to maintain a steady flow of smoke for six to eighteen hours, depending on the environment and your setup.

Alternative Methods for Survival Scenarios

Using Natural Materials

If you don’t have a canvas, evergreen branches can serve as a makeshift cover. Ensure the branches stay wet to prevent them from catching fire.

Proximity to Water Source

Setting up near a water source can help you keep the branches and wood wet, ensuring continuous smoke production.

Final Steps

Checking the Meat

After about 12 to 14 hours, check the meat. It should have a stringy, dry texture, similar to jerky. This indicates it’s been adequately smoked and preserved.

Seasoning

For added flavor, season the meat before smoking. This not only improves taste but also adds an extra layer of preservation.

Conclusion

And there you have it! A simple yet effective way to smoke and preserve meat in the field. This method ensures you’ll have a reliable food source in long-term survival situations. Whether you’re an experienced farmer or a beginner, this guide will help you prepare for any scenario.

Thanks for joining me, Dan Wohack, here at Coal Cracker Bushcraft. Don’t forget to hit the subscribe button and check us out at coldcrackerbushcraft.com. Until next time, keep smoking your meat and stay in the woods!

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Feel free to leave any questions or comments below, and I’ll do my best to respond!