Can I Salt Meat Without a Refrigerator in Wilderness Survival?

Salt Preservation Basics

Salt acts as a desiccant, drawing moisture out of meat. To preserve meat by salting, you’ll need to use a sufficient amount of salt to dehydrate the meat. A general rule of thumb is to use 1 cup of kosher salt for every 5 pounds of meat. Mix the salt with enough water to create a brine, then submerge the meat in the brine. The meat should be completely submerged under the brine for at least 30 minutes to an hour to allow the salt to penetrate evenly.

Creating a Salt Curing Solution

Mix the kosher salt with 1 cup of brown sugar and 1 cup of pink curing salt (optional, but recommended for food safety). Pink curing salt contains nitrites, which inhibit bacterial growth. If you don’t have pink curing salt, you can omit it, but the meat will be more susceptible to contamination. The mixture should be 1 part salt to 1 part sugar to 1 part pink curing salt (if using). This creates a 3-1-1 ratio curing solution.

Curing and Drying the Meat

Once the meat is submerged in the curing solution, it should be left to cure for 7-10 days, depending on the temperature and humidity. After curing, the meat should be rinsed under cold running water to remove excess salt and pat dry with paper towels. The meat can then be dried in a warm, dry place, such as a sunny spot or a makeshift drying rack. The drying process should take 2-3 days, depending on the temperature and humidity. Once dry, the salted meat can be stored in an airtight container or wrapped in plastic wrap or aluminum foil.