Smoking is one of the earliest means of meat preservation, practiced by the Native American people. It was most widely used in places where the temperature was too high to air dry or dehydrate beef (without the aid of a modern dehydrator, of course).
It has the potential to be very tasty. However, due to the presence of carcinogens in smoke, it is now recommended that smoked meat be consumed in moderation.
Having said that, it could still be a viable option for a portion of your harvest or in an emergency situation. Smokers are available for purchase or can be made at home. This technique is a bushcraft method as well if done right.
You have to encapsulate it in a smoker, manmade, or one from a store and smoke it for several hours. Check up on it every hour or so and when it is black and looks ready, take it out and leave it out to dry for half a day or so. This can last for a little over a month.
Again, traditionally, this is done with meats like Bison in America, but almost any meat will work.
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