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Drying meat is an age-old tradition for meat preservation. Salt helps speed the curing process and prevents meat spoilage.

A great read whether or not you want to cut up your own pig! The Butcher's Guide to Well-Raised Meats

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How to butcher a chicken in 20 minutes or less...While leaving the carcass and feathers in tact.

Survival Smokers: If the situation and time allow, you should preserve the extra meat for later use. In warmer climates, you will need to use a drying or smoking process to preserve it. One night of heavy smoking will make meat edible for about 1 week. Two nights will make it remain edible for 2 to 4 weeks. To prepare meat for drying or smoking, cut it with the grain in one-quater inch strips.