What are the most reliable methods for preserving meat long-term without electricity (e.g., curing or smoking)?

Once the power grid fails, reliance on refrigerators and freezers ends, making the long-term preservation of protein, such as meat from game or livestock, a matter of survival. The question, What are the most reliable methods for preserving meat long-term without electricity (e.g., curing or smoking)? focuses on ancient, scientifically sound techniques that rely on dehydration, high salt content, or smoke-based chemical reactions to inhibit bacterial growth.
Understanding the Mechanism
The goal of preservation without electricity is to remove or bind the water content in the meat and/or create an environment toxic to spoilage organisms (bacteria, mold, and yeast).
Salting/Curing (Dehydration): High concentrations of salt (and sometimes curing agents like nitrites, if available) draw moisture out of the meat via osmosis, effectively making the environment too dry for microbial growth. This method is highly reliable for large cuts.
Smoking (Chemical/Dehydration): Smoke is a natural dehydrant, and its chemical components (phenols, formaldehyde) are natural preservatives and antimicrobials. Hot smoking also cooks the meat, while cold smoking cures it over a longer period.
Drying/Jerky (Extreme Dehydration): Cutting meat into thin strips and exposing it to heat and air until the moisture content is below 15% creates jerky. This is the lightest and simplest method for long-term storage of small game.
Natural Strategies to Try
Focus on mastering the preparation and environmental control necessary to execute these methods safely and effectively in an off-grid setting.
Sun/Air Drying: In warm, dry climates, meat can be thinly sliced and dried using solar power, hanging it in a clean, ventilated, and screened area to prevent insect contamination.
The Salt Cure Bath: Submerge meat completely in a bath of concentrated brine (water saturated with salt) for an extended period, or use the dry-cure method by rubbing the meat thoroughly with salt and allowing it to cure in a cool cellar.
The Cold Smoke Process: Build a simple smokehouse that keeps the meat far from the heat source. The smoke temperature must be kept low (below 80°F or 27°C) to cure the meat without cooking it. This requires careful monitoring over several days or weeks.
Lifestyle Tips for Long-Term Storage
The preservation process is only half the battle; the preserved meat must also be stored correctly for maximum longevity and safety.
Packaging: Once preserved (cured/smoked/dried), store the meat in airtight, rodent-proof containers (metal tins or heavy-duty food-grade plastic) in a cool, dark, and dry location.
Know Your Environment: High humidity is the enemy of preservation. In moist climates, smoking and heavy salting become even more critical than simple air drying.
Practice Safety: Meat preservation is an art that must be practiced. Always use the freshest meat possible and document your process to ensure consistency and safety.
Mastering the most reliable methods for preserving meat long-term without electricity is essential for survival. Prioritize salting, drying, and smoking now. Share your experiences in the comments—what is your preferred cut of meat for making jerky?