The Canning, Freezing, Curing & Smoking of Meat, Fish & Game

Fish is easily frozen.

The purpose behind preserving meat is to keep it from spoiling and lengthen its shelf life, whether it is stored in a freezer, refrigerator or pantry. Freezing meat does not change its flavor, while curing, smoking and canning it can shift the taste.

Significance

The significance of preserving meat made an impact on how early civilizations were able to feed themselves during food shortages or in cold weather. Curing, drying and smoking meat also let people explore many miles from home for long periods, especially on ocean voyages.

Types

Curing, smoking and drying meat are techniques that kill the bacteria on the meat, and in the case of drying, removes the moisture on which germs grow. Canned meat has been subjected to high temperatures that kill the bacteria and the sealed can lets in no air. Bacterial growth halts when meat is frozen.

Warnings

If the preserved meat has an off-odor or is sticky, it could be spoiled. A can of meat with a bulge in it means that air has entered the can and the meat is not safe to eat. Meat or fish that has freezer burns may be safe to eat, but the quality may be less than desirable.

References

• University of Nebraska: FOOD: Nutrition, Safety & Cooking
• Texas Escapes: PRESERVING MEAT ON THE FRONTIER