How to Preserve Food in the Wilderness

In a wilderness survival situation, food is often the biggest concern when it comes to staying alive. Most of the time when someone is stranded in a long-term life-threatening situation they can’t escape from, they normally die from starvation instead of thirst. A good example would be the story of Chris McCandless who managed to kill a moose during his survival experience but didn’t know how to preserve it. Most of the meat went bad and he starved to death around 2 weeks before someone found him. This is one of the more extreme reasons why it’s important to know how to preserve food in the wilderness, but a knowledge base that every advanced bushcraft enthusiast should know.

(One of the more unfortunate survival stories. He had the chance to preserve a huge amount of meat, which would have saved his life, but didn’t know how)

Ideally, you’d have things with you to help in the preservation process, but as with most survival situations, this will not be the case, and you’ll have to make do with what you have.

1. Drying

Drying is one of the oldest and simplest food preservation techniques and can be particularly effective in the wilderness. By removing moisture from food, you reduce the chance of bacterial growth and can greatly prolong its life. Drying works best in dry, sunny conditions, but it can also be done over a low fire.

(It may not be the tastiest, or easiest food to eat, but drying meat is one of the easiest to do methods of preserving food in the wild)

Drying Meat:

To dry meat, remove all of the fat and cut it into very thin strips. Mkae sure to remove any veins of fat as this wont dry properly and can go bad quickly. Place the strips on a clean surface or a makeshift rack made from sticks. Ideally, suspend the rack in a sunny, breezy area. If you have a fire, place the meat close to it to speed up the drying process, but not directly over the flames. Properly dried meat will feel tough and chewy, similar to jerky.

Drying Fruits and Vegetables:

Wild edibles like berries, roots, and leafy greens can also be dried for later use. For best results, slice fruits or roots thinly, and let them dry in the sun or over a fire. These dried foods can be stored in cloth bags or wrapped in leaves for later consumption.

Drying can take several hours to a couple of days, depending on humidity, temperature, and thickness of the food. The goal is to remove as much moisture as possible to prevent spoilage, but dont stop the process until it’s complete, as partially dried food won’t last very long.

2. Smoking

Smoking food acts as an antimicrobial agent and prevents bacteria and insects from spoiling it. Smoking works particularly well with meat and fish, but it can also be used for some plants.

How to Smoke Meat or Fish:

To smoke meat or fish, start by cutting it into thin strips. Create a smoking rack using green branches (as dry wood can burn easily). Build a small, controlled fire and use wood that produces good smoke, such as oak, hickory, or maple, if available. Suspend the meat above the fire, far enough to prevent cooking but close enough to absorb the smoke. This process can take several hours to a day, depending on the thickness of the meat. Its also a good idea to build a small wind-blocking wall so the smoke can consistenly flow around the food.

Smoked food should be leathery and dry to the touch, with a smoky aroma. Properly smoked meat can last for several weeks, especially if kept in a cool, dry place.

3. Salting

Salt is a powerful preservative as it draws moisture out of food and inhibits bacterial growth. In the wilderness, access to salt may be limited, but if you have it, salting can help preserve fish, meat, and even some plants. If you are near the sea and have a metal pot, plenty of firewood, and time to spare, then boiling saltwater can provide a decent amount of salt.

Salt-Curing Meat and Fish:

If you have access to salt, rub it generously over your meat or fish. For large pieces, cut slits into the meat and rub salt inside the cuts. This ensures even distribution of salt. Once salted, wrap the food in a cloth or place it in a container if you have one, and allow it to cure. Salted meat can be hung in a cool, shaded area to air-dry further, which enhances preservation, just make sure to remove as much fat as possible as this will cause the meat the turn bad quickly.

(Salting is one of the best methods of preserving meat, but it doesn’t work unless you have access to huge amounts of salt)

Brine as an Alternative:

If you have access to large amounts of salt and water, creating a brine solution is an alternative to dry salting. Immerse the food in the brine and let it soak for several hours or overnight. This method works well for fish and certain meats but make sure to make the water as heavily salted as possible, as this won’t work with a small sprinkle.

Salted food can last for weeks to months, depending on the conditions and amount of salt used. It’s essential to rinse the salt off before consuming it to make it palatable.

4. Burying and Ground Storage

In certain climates, especially colder ones, burying food can help extend its shelf life. Underground storage maintains a cooler, more stable temperature and reduces exposure to light, which helps slow down spoilage.

How to Bury Food Safely:

Wrap the food in leaves or place it in a container to prevent dirt contamination. Choose a shady area to dig a hole, ideally a couple of feet deep to access cooler temperatures. Cover the food with dirt and, if possible, add rocks or other markers to remember the location. Avoid burying food near water sources to prevent contamination.

Burying is especially useful for root vegetables and tubers, but it can also be used to keep smoked or salted meat cool.

(A method of preserving food, which is also supposed to be a delicacy, is burying musk ox steaks for several months through the winter, where they partially ferment)

5. Using Natural Cold Storage

If you’re in an area with a stream, river, or cold body of water, you can use it as a natural refrigerator. Cold water slows bacterial growth, making it a reliable short-term solution for preserving food.

How to Use Cold Water Storage:

Place food in a waterproof container if you have one, or wrap it tightly in plastic, cloth, or leaves to keep it protected. Submerge the wrapped food in the water and secure it with rocks to keep it in place. Make sure to monitor the food regularly, as the cold water will only slow spoilage, not prevent it entirely.

This method works well for fish, meat, and dairy products if you’re carrying any, but it should be checked frequently as it provides only temporary preservation.

6. Fermentation

Fermentation is a natural preservation method that uses beneficial bacteria to keep food safe to eat. This method is widely used in traditional cultures, and it’s effective for preserving vegetables and certain plant materials.

Fermenting in the Wilderness:

To ferment vegetables, first find an appropriate container. A hollowed-out log, clean plastic bag, or waterproof container works well. Place chopped vegetables like wild greens, roots, or even berries into the container, add a bit of salt if available, and submerge them in clean water. Place a weight (like a rock) on top to keep everything submerged. Leave it in a cool, shaded area for a few days.

After a few days, the food will develop a sour flavor, indicating fermentation. This fermented food can provide vital nutrients and lasts longer than fresh produce, especially when kept in cool conditions.

7. Using Animal Fat for Preservation

Animal fat, such as rendered lard or tallow, can create an airtight seal over food and protect it from spoilage. This method works well with cooked meat and other prepared foods.

(A popular food on long voyages was potted meat, a combination of cooked meat and fat crammed into a pot and a layer of fat poured over the top to create an air tight seal)

How to Preserve Food with Fat:

After rendering fat from an animal, let it cool slightly, but not enough to solidify. Dip cooked meat or other food into the fat, ensuring it’s fully coated. Once cooled, the fat will harden and create a protective seal. This coating keeps bacteria and air out, extending the shelf life of the food.

8. Carrying Safe Containers for Longer Preservation

If you have access to jars, containers, or even makeshift pouches, these can be incredibly helpful for food preservation. Containers keep food away from insects, dirt, and animals, which can quickly spoil food. If you don’t have a container, you can craft one by hollowing out wood or using tightly woven grasses.

Final Tips for Food Preservation in the Wilderness

Plan for Small Batches: When preserving food in the wilderness, it’s best to work with small portions. This way, you’re less likely to waste food if any of it spoils.

Monitor Temperature and Storage Conditions: Preservation methods work best in cool, shaded areas, away from direct sunlight and high humidity.

Use What’s Available: Be adaptable and creative with available resources, whether that’s natural cool storage, salt from the ocean, or natural containers like hollow logs.

Preserving food in the wilderness is an essential skill that can help you stay nourished and energized in survival situations. By mastering these techniques, you can extend the shelf life of your food, making it easier to survive a potentially long survival experience.