Curing ham and bacon can provide you preppers with a good protein source that can keep for a week. Of course, you want to rotate your prepped items where its needed.
If you prefer, you can cure meat without nitrates added by using only salt, a lot of black pepper, brown sugar, cayenne pepper. Rub the mix on the meat as soon possible after it is butchered – when the animal still has heat if at all possible!
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Smithfield country cured hams last a lot longer than a week. Do your homework .
Hey Bob , EFF THEM !!!
If there offended TUFF This is Secure America Now
BACON!!! PORK!!! Yuuuum!
love pork
hey John Young smithfield sold out to China dont eat it ,it might have raideation poison !!!!!!!
Good to know