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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@[100008274795272:2048:Roy Lopeman]
there is a magical animal that provides us with these wonderful meats ? Surely not
@[100002897127031:2048:Scott Bartz]
Nah, don’t let them anywhere near your food. Remember, they don’t buy toilet paper.
Honey and sugar!
You’re right, and I didn’t notice but was puzzled about the color. Wild hogs in Texas are black.
Yay infidels!
For all musl$#%&!@*s learn how to cure your Pork Mfers!
and then feed it to the muslims
Great looks good let’s eat it.