You’ll also find out why our ancestors would often hang beef slabs over a dead fire. The lingering low heat and smoke would make for a perfect natural “dehydrator” and smokehouse. One that didn’t need any electricity or watching over. They’d add what’s known as Chile saltpeter , slice the meat rather thinly and place it over sticks or a wooden pyramid. After the meat became dry enough, they’d add it to their pantry or root cellar, where it would keep good at room temperature for months on end. But if you vacuum seal it will last for 2 whole years without refrigeration. So, if you ever find yourself in a blackout or stranded without access to electricity just remember that all you really need to preserve your nutritious protein source is a dead fire in the backyard. Learn more
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