For many people in Alaska, visiting the grocery store every day — or even every week — isn’t an option. That’s why so many individuals purchase their Alaskan seafood, sausages, and meat in bulk. Yet, storing all this perishable food can be difficult. Thankfully, you can check out a few tips below to help keep your food fresh.

3 Tips for Storing Your Alaskan Seafood & Meat 

Freezing

When it comes to perishable meat, such as seafood and gourmet sausages, bacteria is the most common enemy. The most popular way to protect it from pathogens is with a freezer. If possible, many people purchase big, outdoor freezers that hold large quantities. Keep in mind, though, that this method requires the use of electricity. After a major storm, losing power means you risk losing all your meat, as well.

Curing

If you do freeze your meat and lose power, or don’t want to go this route, try curing it. Salt creates an environment bacterium cannot survive. They require water to thrive, and salt dries out food, preventing the growth of these cultures.

Brining

Another option is to brine your food, which is also known as wet curing. Rather than drying out your portion, submerge it in a salty solution for at least four weeks. Once again, the heavy addition of salt prevents bacteria from growing and multiplying, effectively protecting your supply.

Smoking

Finally, smoking food is another popular option for many individuals. Using a smoker set to a low temperature, slowly cook the meat until it no longer requires refrigeration. The end product often looks similar to jerky, as it becomes much drier from the process.