Hardships make or break people. -Margaret Mitchell-
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Join Date: Aug 2010
Location: Northern Illinois
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Quote:
Originally Posted by ellis36
Here in North Mississippi salt was the only way my dad preserved hams and shoulders. He butchered in November..had a wooden bin in the corn crib about ¾ filled with salt. He would hang the meat for a few days to let it age a little, then bury it in the salt. He only butchered enough to last us until March/April or so. I remember it beginning to taste a little ‘rancid’ by that time…so I’m not sure it would do well in the warm climates. Of course it depends a little on exactly how hungry you are.
I think my friend did say it lasted through the winter. I doubt they did that through the hot Florida summers.
__________________ Honor Student: School of Hard Knocks To the world you may be one person, but to one person you may be the world. Quando Omni Flunkus Moritatus
For canning- 1. Get a copy of the Ball Blue Book of canning.
2. Get a PRESSURE CANNER. Attempting to can meats without it is a roll of the dice with the jackpot being botulism (Latin word for DEAD)
Meat can be readily canned in glass jars- but you can also make soups, stews, chili, spaghetti auce, etc, and can THAT.
Give that personage a cigar but don't smoke it , smokins bad for yue !
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