FM 21-76 US ARMY SURVIVAL MANUAL - AR15.com

FM 21-76 US ARMY SURVIVAL MANUAL Reprinted as permitted by U.S. Department of the Army
Drying Meat
To preserve meat by drying, cut it into 6-millimeter strips with the grain. Hang the meat strips on a rack in
a sunny location with good air flow. Keep the strips out of the reach of animals and cover them to keep
blowflies off. Allow the meat to dry thoroughly before eating. Properly dried meat will have a dry, crisp
texture and will not feel cool to the touch.
Other Preservation Methods
You can also preserve meats using the freezing or brine and salt methods.
Freezing
In cold climates, you can freeze and keep meat indefinitely. Freezing is not a means of preparing meat.
You must still cook it before eating.
Brine and Salt
You can preserve meat by soaking it thoroughly in a saltwater solution. The solution must cover the
meat. You can also use salt by itself. Wash off the salt before cooking.
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