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Can anyone tell me how beef was preserved and stored before refrigeration? I know of smoking and dehydration of buffalo and venison. I assume beef could be treated the same way. Doesn't it have to be totally dehydrated to store for very long? Smoke is for flavor and insect control. Pork was traditionally salted, some was cured, but smoked and stored in the smokehouse. I have found very little information about beef except roasting the whole carcass at a party.