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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Looks good
Yo, Muslims, yummy!
hambo says:
“I’ve been thinking of starting a new hunting club. The North American Wild Hog Hunters, A group dedicated to providing protein packed pork to middle eastern muslims displaced by war.. What do you think?”
From: http://www.truthandaction.org/prepper-time-salt-cure-ham-bacon/comment-page-1/#comment-508073
I’ve been thinking of starting a new hunting club. The North American Wild Hog Hunters, A group dedicated to providing protein packed pork to middle eastern muslims displaced by war.. What do you think?
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For sure, for sure and thanks for the tip
It is good to see you folks posting about something you actually have knowledge about. The political stuff? Not so much.
That made me hungry lol .
Mmmm bacon.
Paul Megois
Margaret Stocks Megois