This is how the Amish store meat and it doesn’t spoil for years! No refrigerator!

Amish communities use traditional methods to preserve food, as they often avoid modern technology, including refrigerators. They use several methods to preserve meat that have been proven for centuries:

Salting and Pickling:

The meat is thoroughly rubbed with salt and then marinated with spices and other preservatives (e.g. nitrate).
The salt draws moisture from the meat, which prevents the growth of bacteria.
During marinating, the flavor of the meat also changes and it acquires a characteristic, smoky flavor.

Smoking:

Salted or pickled meat is treated with cold or hot smoke.
Smoke contains compounds with antibacterial and antioxidant properties that prevent spoilage.
Smoking also enriches the flavor of the meat.

Drying:

The meat is cut into thin strips and then dried in a ventilated, dry place.
During drying, moisture evaporates from the meat, which prevents the growth of bacteria.
Dried meat has a long shelf life and is great for hiking or other outdoor activities.

Fat preservation:

The cooked meat is stored in fat, such as lard or duck liver.
The fat seals the meat airtight, preventing spoilage.
This method is often used to preserve pâtés and other meat dishes.
Important to note:

These methods are effective, but the meat must be prepared and stored properly to be safe to eat.
Improperly preserved meat can pose a serious health risk.
These traditional methods are still used in Amish communities today, allowing them to store meat for long periods of time without refrigeration.