Sealing meat in vacuum bags prevents harmful bacteria growth during the wet-aging process .
Properly canned meat can be stored for years and is ready to eat right out of the jar for quick meals .
WET AGING Wet aging is a great way to age meat and have it fresh for up to a month . It is a new method of short-term storage that tenderizes and enhances game meat . Benefits : tender , flavorful meat and no loss to dry edges Drawbacks : prevention of air drying reduces the aging flavor Preservation Length : 1 month Loins , sirloins and other prime cuts can age and develop flavor profiles in the fridge without any loss to drying . Vacuum and advanced chamber sealers remove air from packages to prevent bacteria growth . You must remove all the air and double-check the seal to ensure it does not leak . Commercial operations will wet age meat for a month without spoilage . The result is incredibly tender meat with advanced flavor .
Take an entire loin and seal it to store in the fridge . If your sealer cannot accommodate large bags , cut the meat into the largest pieces possible for sealing and refrigeration . Wet-aged meat can be cut , packaged and frozen after 10 to 30 days . When possible , cook some of the meat fresh and freeze the rest .
CANNING Used for more than a century , canning preserves meat for long periods . Stone ovens and water baths were historical ways to can meat , but modern pressure canners ensure food safety and quality . Benefits : canned and jarred meat can be stored for years and is ready to eat Drawbacks : the meat is fully cooked and limits meal diversity Preservation Length : 3 years and beyond
Modern pressure canners make canning meat safe and easy , although careful prep work is still required for optimal results .
Canned or jarred meat is easy to prepare , and modern equipment reduces issues with food safety . The Franklin Expedition had canned meat on the ship to withstand the rigors of sailing and Arctic exploration . Unfortunately , the cans were sealed with lead solder and poisoned some sailors . Lined tins and jars are modern canning vessels that make packing and sealing meat easy . Salt is an important ingredient in preventing bacteria growth .
A jar of cubed venison can be used to make a quick lunch and transformed into soup , stroganoff , stew , chili or eaten straight out of the jar . Pack the jar with raw cubed meat and add some salt . Follow pressure instructions for the elevation where canning will take place .
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