How to Preserve Fresh Meat Without Refrigeration

How to store fresh meat

In a refrigerator

It is advisable to store the raw product in the refrigerator for no more than two days at a temperature of 0 to -3 degrees. Meat is stored for a day if the temperature is maintained from 0 to +5 degrees. And at temperatures from +5 to +7 degrees, the product will remain fresh for about 12 hours.

A whole bird or rabbit carcass will remain fresh for 2 days. And portioned pieces of chicken, duck or rabbit meat will last for a day.

In addition to temperature, there are some other factors that affect the safety of pork or beef. If you brought home a fresh product, you need to:

  1. Free him from the film so that he does not suffocate;
  2. Place in container;
  3. Cover with a lid, but leave a gap for air access.

Do not place pieces on absorbent surfaces (for example, on a wooden board). Also, dishes with strong odors should not be placed near meat.

In the freezer

Beef or pork can be stored in the freezer for up to 1 year at temperatures from -18 to -24 degrees. The pieces will last 8 months if the temperature of the chamber is from -10 to -18 degrees, and 4 months at a temperature of -8 to -10 degrees. The larger the pieces, the longer they can be stored without losing their qualities. Frozen minced meat will last in the freezer for about 4 months.

Poultry and rabbit meat can be stored in the freezer for up to a year. And portioned pieces of chicken, duck or rabbit will last up to 6 months in the freezer.

Separating the required portion from a pressed briquette is not easy, and constant defrosting spoils the product. Therefore, it is better to divide the meat into parts immediately.

When freezing, follow these simple tips:

  1. It is better to separate the meat from the bones, this way it is better stored.
  2. Excess moisture should be removed from each piece by wiping it. Under no circumstances should the pieces be washed.
  3. It is recommended to wrap the meat in plastic or foil and release the air from the packaging so that it does not lose moisture.
  4. Each piece can be signed for your convenience, indicating the date and expiration date on it.

There is another way to freeze portioned pieces:

  1. Place them in the freezer set to maximum;
  2. Already hardened meat should be removed and rinsed in cold water;
  3. An ice crust forms on its surface, which will not allow moisture to escape, and the product will remain juicy.

It is better to defrost in natural conditions, without using a microwave or water. It is recommended to place the meat in a glass or enamel container overnight. And in the morning you will see a defrosted product.

How to preserve meat without refrigeration for a long time: 10 ways

There are times when there is no refrigerator, and we need to preserve meat. There are special techniques and tricks for this. I'll tell you how to keep meat fresh for several days.

Before storing meat, pay attention to color, texture and smell.

Be able to determine quality

It is impossible to save a spoiled product. When planning to use any storage method, make sure it is fresh:

  • greenish or gray coating;
  • mucus;
  • looseness;
  • putrid smell
  • elastic consistency;
  • when pressed, the pulp is restored;
  • pink-red color;
  • the flesh does not fall off the bones

A detailed description of the characteristic signs of freshness and staleness is presented in GOST 7269-79. The information applies to beef, pork and all types of slaughter animals, including lamb.

On the third and fourth pages of GOST, methods for determining freshness are described in detail.

Store meat for up to 3 days without refrigeration

The need for safety arises among suburban residents when there is no electricity or refrigerator. Tourists going on long trips to barbecue are puzzled by a similar problem. I’ll tell you about several ways to preserve fresh meat without refrigeration.

If you follow the rules, the meat will remain fresh for three days. If you are not sure of the quality of the product, you should sell it within 48 hours.

If left untreated and kept warm, the meat will begin to spoil within a few hours. To prevent this from happening, any of the following processing methods are used:

Vinegar wrapThe acidic environment prevents the development of bacteria. To store meat without refrigeration, use a towel or piece of cloth thoroughly soaked in vinegar:
  • pour the acid into a bowl/plate, soak the cloth, wring it out;
  • wrap the meat and place in a container with a lid;
  • Before use, remove the towel and rinse with cold water.

There are 3 ways to preserve meat: Method 1 Place the pan or other container with vinegar wrap away from the sun, in a draft. The product will last for two days without loss of quality. Method 2 Shish kebab marinating with spices - 2 days. Method 3 To preserve it for a week, dig a hole so that after installing the pan the earth covers it by 10–20 cm

scaldingA strong saline solution is made:
  • for 1 liter 5 tbsp. l. salt;
  • Dip the meat into the boiling solution;
  • after boiling, let stand for 1–2 minutes, place on a plate;
  • Place the cooled product in a loosely sealed container.

Shelf life at room temperature - 2 days

BurningTake a skewer or sharpened stick:
  • pierce the flesh and hold it over the fire;
  • a thin crust should appear on all sides;
  • Once cooled, place in a bowl and cover with a cloth or paper towel.

Shelf life : 1–2 days

Salting out
  • cut a large piece into kebab pieces;
  • sprinkle with salt, stir;
  • toss with chopped garlic;
  • Cover the pan with the chopped meat and place it in a cool place, away from the sun.

Shelf life - 4 days

NettleWhen in nature, use the traditional method - cover the meat with nettle leaves:
  • Nettle greens are placed in a basin/bowl;
  • sprinkled with water;
  • meat pieces are placed on top;
  • everything is covered with a second layer of greenery;
  • If you don’t have suitable utensils, wrap it with a damp towel.

Shelf life is two days. Bird cherry, horseradish, and hazel leaves work similarly to nettles

Milk and honey
  • pour raw milk or curdled milk over the meat;
  • cover the pan.

Honey also works - rub it on a piece of meat and leave it covered. Shelf life - 2 days

Do not wrap a piece of meat in plastic. Without air access, the product begins to deteriorate much faster. Such packaging is especially destructive for fresh meat.

Store meat without refrigeration for a long time

In hot weather without refrigeration, meat will quickly spoil. There are long-term storage methods based on various processing options. With their help, you will extend storage for a month, and even years. Let's look at several popular methods.

In nature, covering the meat with a cloth soaked in a strong saline solution will help keep flies away.


The method is suitable for long-term storage. Salting is done using two methods: wet and dry:

  1. Dry salting - consists of pouring and rubbing salt and spices into pieces of meat. After this, the product is placed under pressure for 48 hours.
  2. Wet salting - carried out in a saline solution (10 tbsp + 500 ml of water) for 24 hours. For large volumes 0.5 kg of salt + 5 liters of water. Soak in brine for a day, transfer to jars, seal, pour the remaining liquid to the top and close with a lid.

Corned beef can be stored for 3 months. It is used to make soup, goulash, solyanka and other dishes. It is recommended to soak salted meat before frying.

Save frozen food

When going on a trip, many people prefer to take food with them. It's easy to store frozen food on the go. There are special devices and tricks for this.

Thermal bags will allow you to keep the cold for 3–5 hours. Sometimes it is possible to preserve meat for up to 14 hours. The bags have a three-layer structure made of foil and laminated paper. They are produced in the form of a handbag with a handle and a plastic slider clasp. If handled carefully, they can be used several times
Cold accumulators Can be used multiple times; complete freezing is required before storing food. They are produced in different sizes and with different fillings (water or gel). They are sold complete with a portable refrigerator and separately
Thermal bag Made of thermal insulating fillers, a special design that maintains the microclimate. Sometimes cold accumulators are built into the lid, which increases performance. It is recommended to cool the bag in the freezer before use. Retains cold for 12–24 hours
Portable refrigeratorThere are two types:
  • on cold storage batteries;
  • powered from the vehicle's network.

Batteries will not defrost food for almost a day. The car will maintain a constant temperature as long as you like

In the summer, before laying, each piece is additionally wrapped in several layers of foil. This increases thermal insulation when transporting meat and will help transport fish on a train or in a car.

If you do not have any device, use foil and wrapping with thick things (towels, sweater, jacket, etc.).


  1. Check for freshness . Before bookmarking, make sure the quality of the product. Products that show signs of staleness cannot be stored.
  2. Choose the right storage method. In hot weather, it is difficult to preserve meat without refrigeration. If you plan to keep it for more than a day, use reliable methods: salting, pickling, etc.

Now you know how to preserve meat without freezing and how to prolong the freshness of the product when traveling.


How to store minced meat, semi-finished products, offal

Semi-finished products and ready-made pieces in the refrigerator will spoil faster than fresh meat. By-products, which include kidneys, heart, lungs and liver, are best not kept in the refrigerator for more than 8 hours. They will keep in the freezer for 2 months if wrapped in film or foil.

Minced meat without adding other products will last 1 day in the refrigerator and about 3 months in the freezer.

Ready-made minced meat, if onions are added to it, can quickly darken by absorbing onion juice. Therefore, onions should be added immediately before cooking.

Long-term storage

When going on a long journey by train or car, many are interested in the question of how long to preserve meat without refrigeration? If it is a frozen product, you need to slow down the defrosting process. How to do this without a freezer? In any case, you will need a thermal container or wrapping the product in foil, which will help keep it cold and stop the defrosting process.

Among other methods to preserve fresh product, the following should be highlighted:

  1. Salting.
  2. Drying.
  3. Conservation.

Villagers often resort to using one of the above methods. Many note that the corned beef resulting from salting is not only easy to prepare, preserves for a long time, but also has an excellent taste. For salting, the meat is prepared, cut into pieces of 2-3 kg and thoroughly treated with salt. Moreover, there must be a lot of salt so that the product is properly salted down to the internal fibers.

To dry, you need to clean the meat from fat and veins, and place it in a special apparatus. Depending on the features of the dryer, the process can last from 7 to 16 hours. After drying, the meat can be stored for up to two months. Vacuum packaging will help extend the shelf life.

Interesting: How long does the mixture last in a bottle in the refrigerator?

Vacuum packed meat

The longest process is canning fresh meat. To do this you will need:

  1. The meat is fresh.
  2. Glass jars.
  3. Salt spices.
  4. Lids for rolling.

The preservation process involves pre-cooking the meat, placing the product in glass containers, pouring brine, rolling up the lids and sterilizing. After passing through all stages, the meat is stored for six months.


Note that housewives know a lot of ways to preserve fresh meat without refrigeration. The simplest method is salting the product. For longer storage, canning, drying or cooking corned beef is used. The choice of recipe and method depends on the period for which it is necessary to preserve the fresh product. Using a thermal container will help keep meat frozen without refrigeration.

  1. The meat is fresh.
  2. Glass jars.
  3. Salt spices.
  4. Lids for rolling.

Storage of the finished product

Cooked meat

It can keep in the refrigerator for 3 days if you remove it from the liquid and let the broth drain. It is placed in a container and covered with a lid to prevent airing.

It is difficult to give a definite answer about freezing cooked meat. It can be placed in the freezer, but the taste will not be the same after defrosting.

Smoked meat

It will remain fresh in the refrigerator for about 10 days, but it should not be sent to the freezer.

Marinated meat

It will last for a week if the temperature of the refrigerator is from +3 to +5 degrees. But only if there are no onions in the marinade and the container is covered with film.

Methods for storing meat on the balcony

There are several proven and effective ways:

  1. Place the dry and peeled pieces into 3-liter jars, pans, boils or other storage containers. Pre-rinse and clean them of dirt. The lid must close tightly. To do this, place a heavy object on top (for example, another smaller pan).
  2. If you are sure that there will be no temperature changes on the balcony during the storage period of the meat, hang the chopped carcasses (up to 10 kg) on ​​hooks . Be sure to make sure that the pieces do not touch each other. Freeze them before hanging.
  3. In layers . To do this, you will need dry leaves, straw, wood shavings or hay. Line a storage container with the first layer and place pieces (medium size) of chopped frozen meat on it. Then cover the first layer with fabric (burlap is ideal). Cover the layer of foliage again and place the pieces on it. Cover with burlap and close the lid tightly.
  4. Before storing, soak a cotton napkin in vinegar, saline solution or lemon juice . Wrap the workpieces in it. Place them in the pan, pressing them tightly together. Close the lid.
  5. Stuff the chicken with fresh, pre-washed nettle leaves and rub with lemon juice. Store in a tightly sealed pan. The shelf life of poultry meat on the balcony is 2 days.
  6. Particularly resourceful housewives alcoholize meat in their stocks of vodka or moonshine .
  7. Collect clean snow from the street , mix it with ice water, place it in a 10-20 cm layer on the bottom of a metal bucket, boiler or large pan. Place pieces (5-10 kg each) wrapped in plastic bags on top. Lay out another layer of snow. It is important that the temperature on the balcony is always below zero and without changes. This method is often used in the courtyard and cold storage rooms of private houses and on unglazed balconies in high-rise buildings. Shelf life is about 10 days.

Before cooking, immediately soak the meat in the marinade and store at a temperature no higher than +7°C . This way, it will not only last for up to 3 days, maintaining both taste and quality, but will also be saturated with the aroma of the dressing, becoming juicier and softer. Marinade recipes:

  1. In honey . Dip medium pieces (including poultry) into honey, add salt and seasonings to taste.
  2. With mustard . Steam mustard powder with boiling water, soak the meat with this mixture, wrap the pieces in dry napkins, place them in plastic bags.
  3. With vegetable oil and vegetables . Finely chop the vegetables, mix with oil, add salt and seasonings. Rub the workpieces with this mixture and place them in storage containers. Close the lid tightly.

If you think that the meat has spoiled during storage, do the following experiment : heat an iron knife on a fire and apply it to the top layer. A sharp sour smell indicates that the product can no longer be eaten.

( 1 rating, average 5 out of 5 )
Did you like the article? Share with friends:
Для любых предложений по сайту: [email protected]