Pickling Survival Meats To Prepare For When SHTF

When it comes to preserving survival meats, most preppers know how to store their venison, chicken and beef using a canning or dehydrating method. And that works just fine.

However, I’m about to introduce you to an entirely different method that most people don’t even think of when stocking up their preps.

It’s a real shame that most preppers don’t think of this, since these meats can last at least a month (if not way longer depending on the type).

Better yet, this method isn’t just used for meats. You can also preserve eggs and vegetables with it too!

My favorite part is how cheap it is, too – with just a few ingredients and some time, you can stock up on some delicious survival food to keep you full and focused in an emergency.

It’s my job to help you prep as efficiently as possible for when SHTF. That’s why I want to teach you all about…

Pickling Survival Meats To Prepare For When SHTF

1 – Pickled Fish

Now if you’re anything like me, you read “pickled herring” and thought of that slimy fish they give you at the supermarket deli that smells weird. Sorry, Norwegians, but that stuff doesn’t fly with me.

However, what I’m talking about is something completely different. Not only can you use this method with practically any seafood, but here’s the thing… it actually tastes GOOD.

And the best thing is many preppers will be fishing for their food when SHTF, giving them plenty of opportunity to use this handy method for preserving their survival meats.

Although this process takes eight days to complete, you can trust the flavor will be worth it. And, since these meats will keep for at least 4-6 weeks, you’ll have plenty of time to munch on them before they go bad!

What you’ll need:

  • 1 gallon jar (can be glass or plastic)
  • 1/2 gallon of raw fish (you can use any, but Pike and Tilapia work great)
  • 1 gallon bottle white vinegar
  • 7 cups sugar
  • 1 and 1/3 cup canning salt (or salt without iodine)
  • 1/3 cup white zinfandel wine
  • 1/3 box of pickling spice
  • 2 large sweet onions, thickly sliced

How to make it:

Cut up 1/2 gallon fish (cut out brown “mud line” if using tilapia) into bite-sized pieces.

Layer the fish and salt on top of each other in the jar, distributing it evenly. Then take your white vinegar, and pour it into the jar until the liquid reaches 2-3 inches above the top layer of fish.

Cap the lid, and put it in the fridge for 5 days. Once a day, take it out and shake the bottle to mix up the fish/salt. Put it back in the fridge.

On the sixth day, remove the fish from the jar and dump out the vinegar/salt mixture. Rinse off the fish completely, and then let it soak in an ice bath for about 60 minutes. This will firm the meat.

While your fish is cooling, pour 8 cups of white vinegar into a stock pot. Add the sugar, pickling spice and wine to the pot. Bring the pot to a boil, and then let it simmer for 5 minutes.

After 5 minutes of simmering, transfer the liquid to a sealed container and place it in the fridge until completely chilled.

Rinse the remaining liquid out of your 1 gallon container, and then layer the fish and onions on top of each other (shoot for equal portions). Once all the fish and onions are packed into the jar, fill it with your wine/sugar/spice liquid.

Seal the lid and place the jar into the fridge. Let it chill for three days, or until the fish and onions sink to the bottom.

Open the jar, and serve the onions and fish with crackers and a cold beverage.

If you’re a visual learner like me, you’ll appreciate this video showing you how to make this recipe:

2 – Pickled Hot Dogs

You may laugh, but hot dogs are one of my favorite survival meats.

Hot dogs are delicious, and are one of America’s favorite foods. Not only are they crazy cheap, but they’re filling and downright tasty. And whether you’re at home, camping, or in a SHTF event, there’s nothing quite like eating a delicious hot dog roasted over a fire.

However, once they’re opened they can expire fairly quickly. That’s why it’s a great idea to preserve them by pickling!

What you’ll need:

  • 4 cups white vinegar
  • 1/2 cup sugar
  • 2 pounds hot dogs
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1.5 tbsp pickling spice
  • 1 tsp red pepper flakes
  • 1 tsp minced garlic
  • 1 cup Frank’s hot sauce
  • 2 large sweet onions
  • 10 large garlic cloves
  • 2 mason jars (quart-sized)
  • Ritz crackers

How To Make It:

Take a large pot and pour in the vinegar, sugar, salt, cumin, pickling spice, red pepper flakes, minced garlic, and Frank’s hot sauce. Bring the liquid to a boil, and then simmer for 5 minutes.

While the liquid is heating, cut the hot dogs into quarters, and cut the onion into thick slices.

Layer the hot dogs, garlic cloves and onions into both mason jars (5 garlic cloves per jar). Make sure to pack them in tight. Then pour the liquid over the hot dogs/onions, and seal the lid tightly.

Put both mason jars in the refrigerator for three days. On the fourth day, remove the brine and serve the hot dogs, onions and garlic on Ritz crackers.

3 – Pickled Pork Shoulder

If you followed our advice and got a pig survival animal, you can use this cooking method to keep yourself and your family full once your pig has served his time. (Don’t know what we’re talking about? Read our blog on survival animals here.)

Keep in mind you can also purchase pork shoulder from the store.

This is a great method if you don’t want to deal with the hassle of all that liquid, but still want to preserve your survival meats!

What you’ll need:

  • 2.5 pound cut pork shoulder
  • 1 packet Lobo’s Nam Powder Seasoning Mix
  • 1 tbsp MSG (optional)
  • 1/3 cup chopped fresh garlic
  • 1/2 cup cooked rice

How to make it:

Combine salt, rice, MSG, garlic, seasoning and pork shoulder in a bowl. Mix with your hands to combine, and massage the ingredients into the meat for two minutes.

Add the mixture into a sealable glass container. Seal the container with an airtight lid, and leave on the counter at room temperature for four days.

To cook, you can grill, stir-fry, bake, deep-fry, etc. The rest is up to you!

Here’s a how-to video to show you what the meat should look like after the pickling process is done:

There you have it – three ways to pickle survival meats for an emergency. Even though pickling isn’t a hugely popular method, I highly recommend you try it. You might just love it!

Try these recipes and stock up on pickled meats now while you still can. Remember – Prepare Now, Survive Later!

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3 COMMENTS

  1. Hmm so far the only ways to preserved products are pickled or smoked. Let’s have some cooks make some way of getting these two into a more savory flavor than smoked or sweet vinegary.

  2. Excellent posting, copied those of interest to put in my survival booklet (just one I keep notes in for myself). Thanks

  3. That’s all well and good, but from what I read, it doesn’t last long. Now come up with a way for it to have at least 2 years shelf life and I would be interested. Remember we are talking about long term storage if the SHTF.

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