Aside from freezing, what other methods do folks out
there use to store their meat for long term? I like
keeping a pantry stocked, and want to start putting
more meat into mine.

Canning, pemmican and jerky are the only other ways I
can think of.Any other suggestions out there?

This brings me to two more questions:

How long a shelf life does homemade jerky have?

And....

In making pemmican and using beef fat, is it not
unsafe to use the fat, in that I thought that is where
all the pesticides and hormones and yucky stuff gets
stored in larger concentrations? What if I have no
source for "organic" fat? I have found a pemmican
recipe that I would really like to try, but not till I
cand find some fat that I feel is safe to use!

Thanks!
Cindy
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