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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And don’t forget to dip your bullets in the pig’s blood.
Ummmmmmmm, why does that hog have antlers???????
Wrap’em, smoke’em and send them packing…..
Hell yea always have
I perfur sugar cure.
@[26716392:2048:Yokosh]
@[1141893263:2048:Shauna Cutshall- Eckert] heather @[1000608901:2048:Heather Reno Roberts]
We dont eat pork
Thanks for tips !
Just make sure any and all smoke blows in the direction of Mecca.