Call
Gutting and skinning is only the first step in meat preservation. After that you can salt and or smoke the meat. If you don't salt it before smoking it, cutting it into thin strips and smoking it to the point of being a "jerky" will preserve it for several months. Salt will extend that by making it harder for bacteria to grow. This is if you don't have access to refrigerators, freezers or deep freezes.
Talk Doctor Online in Bissoy App