Every prepper knows that it isn't enough to stockpile food and supplies. You also have to learn how to live off the land. This includes learning different ways to cook your food. This is why learning to smoke and preserve meat using only the most basic tools is so crucial. It may just be what keeps you from starving during an emergency situation!

The Three Effective Ways To Smoke And Preserve Meat Include: 

Hot Smoking
This technique involves a closed box to hold in the smoke and the heat from your smoke-producing materials. The foods are cooked by this heat, and permeated with a smoky flavor. Fish  can last up to a week at room temperature. Red meats, white meats, or any poultry should be eaten the same day.
Cold Smoking
Cold smoking is done at cooler temperatures, for a longer period time. The goal in this method is long-term storage, which requires more of a drying process. It should not get hot enough in the smoker to actually cook the meat or fish. Temperatures under 100 degrees Fahrenheit are a must; under 80 is ideal. As with hot smoking, it can  be done in open air by placing the meat or fish downwind of a smoky pile of coals. Maintain the smoking and air drying for a full day. If the meat becomes almost brittle, it is done.
Smoking with Wood Chips
The heat source is important in smoking, but the woods chips are the most vital part of the operation. Modern smoking setups typically involve a pan of dampened chips sitting on a hot plate . More traditional methods were achieved with a pan of hardwood coals from a fire and wet wood chips sprinkled over the top of them.

These methods for smoking and preserving your meat are not that hard to learn and they can be done anywhere. This makes them perfect for when SHTF and you need to bug out. It is important to learn these simple yet effective smoking methods so that you can feed yourself and your family no matter what happens. It may just be the most important key to your survival!

For more ways to smoke and preserve meat, visit Outdoor Life Survival.