preserving meats

[corbanzo]

I was wondering if any of you have any experience in preserving meats.  I have property far away from anything which will have no electricity running water etc, and be living there for periods of time.  I hunt moose and bear in the area.  

I know the basics behind pemmican and simple meat drying, but was wondering if there are any other methods, or procedures that you folks know about.  This will be processing the meat to keep for undetermined periods of time.

[wijim]

jerky is one..but if you know pemican...you know jerkry.  the other is dried beef (or venison of any sort).

if you know how to smoke meat....you can do this easily.  take a roast and put it in a cotton onion sack (dont know the technical term..but its just like a fish net thing you hang hams in.)  and smoke it with or without aromatic wood until its well done as opposed to just cooked through.  it should weigh about 1/2 what it did before you put it in.  run it on the meat slicer and you have thin slices of dried meat that will last a long time with a little refridgeration.  great for sandwiches if you slice it real thin.  if you want it to keep a bit longer...use a bit of salt after you slice it...but use kosher salt or canning salt because its powdery...but use it very sparingly cuz if you use too much..it'll turn your mouth inside out when you eat it....lol

[Buckskin]

I've heard of guys preserving meat by covering a quarter of venison with ground pepper and hanging it for months.  The pepper keeps the flies off and it developes a pennicle like jerky or smoked fish, to keep bacteria from getting inside the meat.  You have to cut off the outer layer. I would guess that you get a nice tender flavorful meat