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Keeping meat at room temperature
December 14, 2012
1:00 pm
Forum Posts: 3
Member Since:
August 22, 2012
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So I'll be out for about five or six days and will have no electricity at disposal, which has prompted me to think about a way to keep some meat. I'm short on time so it seems like things such as curing won't be possible.


My plan so far is to use tallow, since I can render it for really cheap or even free whereas lard would either be store bought or just bacon grease, both of which are much more expensive. Also it seems to me that tallow stays solid at higher temps. I was thinking of wither slowly cooking the meat on the rendered fat or deep frying it and then letting it all solidify at some clean recipient.


Now, I'm not really sure wether that will work, specially since it's going to be pretty hot (probably about 29-34 ºC or 85-94 ºF max temperatures, maybe even a bit higher), and I also don't know exactly how to go about preparing it.


That's why I'd like to ask if anyone has any experience on this or any advice to give on how to do it or wether it's going to work or maybe some other method that can be done on a short notice.


Sorry for possible typos and thanks for any help.

December 17, 2012
2:51 am
Forum Posts: 2045
Member Since:
February 22, 2010
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I have no expertise myself, but you might read this online book for some ideas.


February 19, 2013
3:23 pm
Forum Posts: 29
Member Since:
January 5, 2013
sp_UserOfflineSmall Offline

Sounds like some pemmican would be just the thing.  It's kind of a pain to make but keeps great.

This is the best manual I have found for making it.


You could also be lazy and order some from US Wellness Meats.Laugh

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