I would like to preserve the meat of an entire big game animal in such a way that it will keep for weeks until colder weather.
This will be a wilderness trip so I want to do this with a minimum of supplies. I want to avoid any type of salt or preservatives, relying solely on smoking and/or drying.
I've got plenty of experience hunting and caring for meat but no experience caring for meat in this particular way.
What advice do you have?
I'm especially interested in hearing from any of you with real-world experience with preserving large amounts of meat with primitive, salt-free methods.
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