Best way to store meats so they last longer, even frozen?

[Shimus]

I'm a big meat eater, but I'm not a big enough meat eater to fully say I can eat a lot in one sitting. So I have to cure it, jerk it, dehydrate it, or freeze it. But what is the best method as to fully get as much shelf-life as possible while still maintaining the flavors that the respective storage items offer?

Any thoughts, advice?

 

[winterybella]

http://www.thekitchn.com/freezer-savvy-the-best-way-to-freeze-and-thaw-meat-177355

I think I wanted this question answered as well but never brought it to the forum. I am glad you brought up the subject. Only today I took some chicken from the freezer and I it looked a little frostbitten to me. The link above has some interesting information. Thanks for bringing this up. Very timely.

 

[Shimus]

Indeed, that was a handy tool you posted there. I really wish to learn some insight here from people who have been curing, jerking, or storing for long periods of time. I don't want to destroy the flavor by getting that freezer-burnt taste (because all meats get that way after awhile)

 

[Berties]

deep marinade meats such as venison in flavoured oils,dry curing meats i.e. bresaola ,brining meats i.e. salt beef,and we 28 day cure many meats by hanging ,
also confit meat such as pork belly duck legs in duck fats