Wow thank you all for the great replies! That helps tremendously as those are excellent points and good links.

Jonathan - thanks for the link I knew I’d seen it somewhere on the site but just couldn’t find it. I would eat raw steaks with you but would throw them on a fire for two seconds each side to get the grill marks. I like grill marks…

Kyle - thanks man yeah you guys have been awesome

Dave - I will have to check out those videos. Biltong is a thing I’ve been wanting to work on for awhile now. We have a bunch of South African dudes here working for the grain elevators and big farms. I need to get lessons from them while they’re here.

Process head - you’re spot on with the vacuum sealing. I didn’t think about mold and all that great point and it would make it convenient to put in an emergency kit like for a car or take hiking or hunting.

Bocephus - thanks I’m sure glad I finally joined

Departing contestant -. I think you’re right about doing only dry seasonings and long smoke or dry times. you make an excellent point about back in the day. How did they do it and what did they know or do that maybe we don’t know nowadays. There is a lot to be learned from old timers

Hi everyone,

I finally worked up the courage to join and ask a question so here goes. Sorry it’s kind of weird…

A buddy of mine asked if I knew how to make “survival jerky” and I’m trying figure it out. By survival jerky I mean a long term shelf stable product that could be stored for long periods without refrigeration and used when needed. Think of something like an MRE in the military. Here are my ideas so far. Please let me know if I’m on the right track or need to do something else.

It would have start out being a very lean whole muscle product.

I would need to add sure cure but can’t seem to find the conversion table for 1 or 5 pound batches.

I would start it in the oven for a while to get the internal temperature up to 180ish

Take it to the dehydrator and let it sit in there until the pieces break cleanly apart. Basically dehydrated into a crispy strip.

Anyone else tried to make any meat products for long term storage?

Thanks, Hellbent