In this article, we will explore various methods to help you store meat for an extended period. From freezing techniques to preservation methods, you will learn practical tips to ensure your meat stays fresh and safe to consume. Whether you’re looking to stock up for emergencies or want to make your groceries last longer, this article will guide you through the steps necessary to store meat successfully. So, let’s get started and discover how to keep your meat fresh and delicious for an extended period!

How Can I Store Meat For The Long Term?

Why is long term meat storage important?

Ensuring food security

Storing meat for the long term can play a crucial role in ensuring food security for you and your family. In times of uncertainty, such as natural disasters or unexpected emergencies, having a stockpile of preserved meat can provide peace of mind knowing that you won’t go hungry. It allows you to be self-sufficient and less reliant on the availability of fresh meat in the market.

Saving money

Another significant benefit of long term meat storage is the potential for cost savings. Buying meat in bulk and preserving it for an extended period can be much more economical than purchasing smaller quantities frequently. You can take advantage of sales, discounts, or even buy directly from farmers, saving you money in the long run.

Emergency preparedness

Long term meat storage is an essential aspect of emergency preparedness. Whether it’s a natural disaster or a global crisis, having a reliable food supply is critical. By storing meat for an extended period, you can be ready for any unforeseen circumstances that may disrupt the regular availability of meat. It ensures that you and your family will have nourishing food even in challenging times.

Considerations before storing meat

Understanding shelf life

Before you embark on your journey of long term meat storage, it’s crucial to understand the concept of shelf life. Every type of meat has a specific shelf life, which refers to the time-period during which it can be safely stored without compromising its quality and safety. It is determined by various factors such as the type of meat, storage conditions, and preservation methods. By understanding the shelf life of different meats, you can ensure that you consume them before they spoil.

Choosing the right type of meat

Not all types of meat are suitable for long term storage. Some meats have a longer shelf life and are more conducive to preservation methods, while others may spoil quickly or lose their flavor and texture. When selecting meat for long term storage, it’s advisable to choose cuts that have a higher fat content, as they tend to freeze, can, dehydrate, or age better. Additionally, consider the availability of the specific meat you desire and its price, as certain cuts may be more cost-effective or easier to find.

Ensuring proper storage conditions

To maintain the quality and safety of your stored meat, it’s essential to provide the appropriate storage conditions. Factors such as temperature, humidity, and exposure to air can significantly impact the longevity and quality of preserved meat. Ideally, the temperature should be below freezing (around 0°F or -18°C) to inhibit the growth of bacteria. Additionally, ensure that the storage area is well-ventilated, dry, and free from direct sunlight, as these conditions can accelerate spoilage.

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Methods for long term meat storage


Freezing is one of the most common and convenient methods for long term meat storage. By lowering the temperature below freezing, you can effectively slow down the natural degradation process, preserving the quality and flavor of the meat. To freeze meat, ensure that it is properly cleaned, trimmed, and packaged to prevent freezer burn. Freezing can extend the shelf life of meat for up to a year, depending on the type and cut.


Canning is another popular method for long term meat storage. It involves placing meat in a jar or can and sealing it to create an airtight environment. This method uses heat to destroy bacteria, yeast, and mold, ensuring the safety of the preserved meat. Canned meat can last for several years if stored in a cool, dark place. It’s important to follow proper canning techniques and guidelines to ensure the preservation of taste, texture, and nutritional value.


Dehydrating meat involves removing the moisture from the meat, which inhibits the growth of bacteria and mold. This method concentrates the flavors and extends the shelf life of the meat. Dehydrated meat can be easily stored in airtight containers and can last for several months to a year, depending on the storage conditions. Dehydrated meat is lightweight and portable, making it an ideal option for camping trips or other outdoor activities.

Vacuum sealing

Vacuum sealing is an effective method for long term meat storage as it eliminates the air around the meat, preventing the growth of bacteria and maintaining the freshness for an extended period. This method involves placing the meat in a specially designed vacuum seal bag and using a vacuum sealer to remove the air and create a tight seal. Vacuum-sealed meat can last up to three years if stored in a freezer or several weeks in a refrigerator.

Using dry aging techniques

Dry aging is a traditional method that involves hanging meat in a controlled environment with specific humidity and temperature conditions. This process allows the enzymes in the meat to break down the muscle fibers, resulting in enhanced tenderness and flavor. Dry-aged meat can be stored for several weeks, with some professionals even advocating for aging periods of up to 60 days. However, dry aging requires careful monitoring and expertise to ensure food safety.

Freezing meat

Preparation and packaging

Before freezing meat, it’s essential to prepare it properly to maintain its quality. Start by trimming excess fat and removing any bones, as they can affect the texture and taste of the meat. Next, divide the meat into portion sizes suitable for your needs. It’s important to wrap the meat securely in plastic wrap or freezer paper to prevent freezer burn and protect it from moisture. Finally, place the wrapped meat in freezer bags or containers specifically designed for freezing.

Recommended freezing times

The recommended freezing times can vary depending on the type of meat and cut. Generally, poultry and ground meats can be stored for up to six months, while beef, pork, and lamb can be stored for up to a year in the freezer. It’s important to label each package with the date of freezing to ensure you consume them within the recommended time frame.

Thawing and cooking guidelines

When thawing frozen meat, it’s essential to do so safely to avoid the growth of harmful bacteria. The safest way to thaw meat is by placing it in the refrigerator overnight. This slow thawing process allows the meat to defrost gradually, maintaining its texture and flavor. Alternatively, you can use the defrost function on your microwave or thaw the meat in a sealed plastic bag submerged in cold water. Once thawed, cook the meat thoroughly to a safe internal temperature to eliminate any potential bacteria or pathogens.

How Can I Store Meat For The Long Term?

Canning meat

Safety precautions

Canning meat requires attention to safety precautions to prevent the growth of harmful bacteria, which can cause foodborne illnesses. It’s crucial to start with high-quality meat and ensure it’s fresh and properly cooked before canning. Carefully follow canning recipes and guidelines to ensure the correct processing times and pressures. Additionally, use approved canning jars and lids specifically designed for safe home canning.

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Required equipment

To can meat, you will need specific equipment such as a pressure canner or water bath canner, canning jars, lids, and jar lifter. A pressure canner is necessary to reach the high temperatures needed to kill bacteria and create a vacuum seal. Canning jars should be in good condition, without chips or cracks, and specifically designed for canning purposes. Follow the manufacturer’s instructions for using these canning equipment and ensure that they’re properly maintained and inspected before each use.

Step-by-step canning process

The canning process involves several steps to ensure the safety and shelf life of the preserved meat. First, prepare the meat by fully cooking it to the desired doneness. Next, pack the hot meat into sterilized jars, leaving the recommended headspace. It’s essential to remove any air bubbles by gently tapping the jars or using a non-metallic spatula. Wipe the jar rims clean, place the lids and rings, and tighten until just fingertip tight. Process the jars in a pressure canner at the recommended pressure and time based on the type of meat and altitude. After the processing time, carefully remove the jars and allow them to cool undisturbed on a towel. Check for proper seals, and store the sealed jars in a cool, dark place.

Storage recommendations

Canned meat can last for several years if stored in ideal conditions. It’s recommended to store the jars in a cool, dark place away from direct sunlight. Inspect the jars regularly for any signs of spoilage, such as a bulging lid or an off smell. If you notice any abnormalities, discard the jar immediately as consuming spoiled meat can be dangerous.

Dehydrating meat

Preparation techniques

Before dehydrating meat, it’s important to prepare it properly to ensure the best results. Trim excess fat and remove any bones, as they can hinder the drying process. Some meats, such as beef or game, benefit from marinating in a flavorful mixture before dehydration. This adds extra taste and helps retain moisture during the drying process. Pat the meat dry with paper towels to remove any excess moisture and facilitate drying.

Dehydrating methods

There are various methods for dehydrating meat, such as using a food dehydrator, an oven, or air-drying. A food dehydrator is a convenient option as it offers precise temperature control and airflow, resulting in even drying. If using an oven, set it to the lowest setting and prop the oven door slightly open with a wooden spoon to allow moisture to escape. Alternatively, air-drying can be done by hanging thin slices of meat in a well-ventilated area. Whichever method you choose, ensure that the meat is fully dehydrated, crispy, and breaks easily when bent.

Storage tips

To prolong the shelf life of dehydrated meat, it’s important to store it properly. Once dried, allow the meat to cool down completely before packaging it in airtight containers or vacuum-sealed bags. Store the containers in a cool, dark place with low humidity. Properly dehydrated meat can last for several months to a year, but it’s advisable to periodically check for any signs of spoilage or off flavors.

How Can I Store Meat For The Long Term?

Vacuum sealing meat

Benefits of vacuum sealing

Vacuum sealing is an excellent method for preserving meat as it removes air and creates a tight seal, effectively preventing the growth of bacteria and reducing the risk of freezer burn. It helps retain the moisture, flavor, and nutritional value of the meat, resulting in a high-quality product even after an extended period of storage. Vacuum sealing also provides space-efficient storage as the vacuum-sealed bags can be stacked neatly in the freezer or pantry.

Proper vacuum sealing techniques

When vacuum sealing meat, it’s important to follow a few essential techniques to ensure the best results. Start by wrapping the meat in plastic wrap or freezer paper to prevent any moisture from seeping into the vacuum sealer. Next, place the wrapped meat into a vacuum-seal bag, ensuring that it is properly sealed before placing it in the sealer. Use the appropriate setting to remove the air from the bag and create a tight seal. Finally, label the bag with the date of sealing and place it in the freezer or refrigerator according to the recommended storage conditions.

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Storage duration

Vacuum-sealed meat can be stored in the freezer for up to three years, depending on the type of meat and storage conditions. It’s important to consume vacuum-sealed meat within the recommended time frame as the quality may deteriorate over time, despite the excellent preservation properties of vacuum sealing. Additionally, once the bag is opened, it’s advisable to use the meat within a few days to maintain its freshness.

Dry aging meat

Understanding dry aging

Dry aging is a process that enhances the tenderness and flavor of meat by allowing it to naturally break down over time. It involves hanging the meat in a controlled environment with specific temperature and humidity conditions. During this process, moisture slowly evaporates from the meat, resulting in more concentrated flavors and improved texture. The dry aging process can take several weeks, depending on personal preferences and the desired level of flavor development.

DIY dry aging process

Dry aging can be done at home, although it requires careful monitoring and suitable equipment. First, choose a suitable cut of meat such as ribeye, striploin, or sirloin with a sufficient amount of fat marbling. Place the meat on a wire rack in the refrigerator, ensuring that it is well-ventilated and away from other items. Maintain a temperature between 32°F to 38°F (0°C to 3°C) and a humidity level of around 80%. As the meat ages, it will develop a dry crust, which can be trimmed away before cooking. It’s important to note that the dry aging process can result in some weight loss due to moisture evaporation.

Recommended cuts of meat

Not all cuts of meat are suitable for dry aging. It’s best to choose cuts that have a higher fat content and ample marbling. This allows the meat to retain moisture during the aging process, resulting in enhanced tenderness and flavor. Popular cuts for dry aging include ribeye, striploin, and sirloin, as they are well-marbled and pack a robust flavor profile.

Storage recommendations

Once the dry aging process is complete, the meat should be consumed promptly to enjoy its unique flavors and textures. It’s not recommended to store dry-aged meat for an extended period, as the quality may deteriorate. If you have excess dry-aged meat that you don’t plan to consume immediately, consider freezing it using the appropriate freezing techniques discussed earlier to preserve its quality.

How Can I Store Meat For The Long Term?

Rotating and managing stored meat

Monitoring storage conditions

To ensure the safety and quality of your stored meat, it’s crucial to monitor the storage conditions regularly. Check the temperature of your freezer or storage area to ensure it remains below freezing. Inspect the cans or jars for any signs of bulging or leakage, which could indicate spoilage. Additionally, periodically evaluate the vacuum-sealed bags for any signs of air leakage or deterioration in quality. By staying vigilant and proactive, you can prevent any potential problems and enjoy a long term supply of high-quality meat.

Using the oldest first

When managing your stored meat, it’s important to follow the principle of “first in, first out.” This means consuming the oldest meat first to ensure freshness and prevent waste. Proper organization and labeling can help you keep track of the storage dates and easily identify which meat needs to be consumed first. By adhering to this practice, you can maximize the shelf life of your stored meat and ensure that nothing goes to waste.

Maintaining inventory

Maintaining an inventory of your stored meat can be helpful in managing your supplies and planning meals. Keep a record of the types of meat, quantities, and storage dates. This can help you estimate how long your supply will last and identify any shortages or excesses. Additionally, it can aid in meal planning by allowing you to easily access the details of your stored meat and incorporate them into your regular cooking routines.


Proper meat storage for the long term is not only beneficial for ensuring food security but also for saving money and being prepared for emergencies. By understanding shelf life, choosing the right type of meat, and providing proper storage conditions, you can successfully preserve meat for an extended period. Freezing, canning, dehydrating, vacuum sealing, and dry aging are effective methods that can be used depending on your preferences and needs. It’s important to follow the recommended procedures and guidelines specific to each method to maintain the quality and safety of the preserved meat. By rotating and managing your stored meat, you can enjoy a continuous supply of high-quality meat and have peace of mind knowing that you are prepared for any situation. So go ahead, stock up, and enjoy the benefits of long term meat storage!

How Can I Store Meat For The Long Term?

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By Chris Wright

My goals with are to help you prepare your family for every day life as well as the things that pop up like job loss, storm damage, store shortages, etc. The better prepared you are for life, the easier survival becomes. Learn to thrive, not just survive!