Salt meat before packing?

[Vees]

Hey Everyone,

I met a guy at a friend's bbq last weekend who grew up sheep hunting in Alaska with his family (lucky SOB!).  We were talking about caring for the meat, since they were always in very remote areas.  They would salt all of the meat after they boned it out.  I have never done this before, but it makes sense with salt being a natural preservative.  Anyone ever done this?  Any suggestions or things to look out for...quantity or type of salt to use?  Thanks for the feedback guys....appreciated!

-Vees

[pianoman9701]

This will not cure the meat all the way through, but will protect the outside somewhat if you're packing it a long ways over a long time. If you're going to have the meat out and to the butcher within 6-10 hours, I would say it's a lot of extra weight and not worth the trouble, as the outside "hardened" meat will be trimmed off anyway.

[Vees]

Thanks pianoman.

[bench beast]

I put black pepper on it to keep the flies away.

[44 Flattop]

For decades I've taken a deer, mixed up 50/50 salt and brown sugar, got out my large ceramic crock and sprinkled a little of the 50/50 on the bottom.  Then I layed a layer of the steaks to cover the entire bottom. Then sprinkled more 50/50 on that layer. Keep laying in row after row like that until your crock is full or you run out of venison. 

Meat like that will keep in the back of a refrigerator for a couple months and when you get to the bottom few rows, will be oh-so tender.....   When my kids were young we could eat up an entire deer in less than 6 weeks

[pianoman9701]

For decades I've taken a deer, mixed up 50/50 salt and brown sugar, got out my large ceramic crock and sprinkled a little of the 50/50 on the bottom.  Then I layed a layer of the steaks to cover the entire bottom. Then sprinkled more 50/50 on that layer. Keep laying in row after row like that until your crock is full or you run out of venison. 

Meat like that will keep in the back of a refrigerator for a couple months and when you get to the bottom few rows, will be oh-so tender.....   When my kids were young we could eat up an entire deer in less than 6 weeks

So, what 44 is saying is that you need to take a crockpot out there with hunting so you can do this meat layering thing!

[44 Flattop]

Heh heh.  Well, that 'would' be a bit cumbersome in your backpack...

I forgot to mention that aging of the meat isn't important and in that using my method all you need is the meat to set up enough to cut it into steaks!

[dscubame]

"Packing" meaning packing out of the woods after the kill. 

[Vees]

Haha, a crockpot is already standard backcountry gear for me, so good to go    That salt and brown sugar does sound delicious though!

I'll keep the black pepper in mind as well.  Thanks guys!

[pianoman9701]

Haha, a crockpot is already standard backcountry gear for me, so good to go    That salt and brown sugar does sound delicious though!

I'll keep the black pepper in mind as well.  Thanks guys!

I've used the pepper a couple of times and now, I keep a 1 lb container in my kill pack with the come along and the bags. It keeps the yellowjackets away really well.

[andersonjk4]

+1 On the black pepper.  It works well to keep flies and yellow jackets away.  A must have for early season hunts in the mountains.  And once the pepper hardens in the outer layer of the meat it gives you some good traction when handling the quarters  . I've never tried the salt thing, but it is a natural preservative, so I don't think in could hurt.