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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Or high sodium and cholesterol lovers :0)
I salt cured some venison a few years ago —– delicious .
Yeah get some good bacon and put it on the top of their house, and you can definitely say without a doubt a pig lives there.
why ISIS will fail
Not a lost skill
get your muslim slave too dress it out!!!!!!
All we have to do is buy up all the pork and shove it down their throats they would leave so fast your head would spin.
Yeah right
“Survivalist”
With the rate we’re going I bet there won’t even be wild animals in five years.
Because we’re really so focused on survival of this planet right? That’s our main objective? Sustainability and long term survival?
Watched both videos on page two. I learned somethings I am going to try. I smoke fresh venison every year, but now I am going hog hunting for sure.
When my mother was a kid, they slaughtered hogs in November, smoked the meat, & packed in pink salt, in wooden barrels. They ate it through the winter, & Spring.