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Old 01-26-2013, 03:59 PM   #11
RIP my good and faithful dog.
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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.


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Old 01-27-2013, 02:54 AM   #12
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just rember when the shtf their aint gonna be no tractor planter disc combine to do all that work



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Old 01-27-2013, 02:57 AM   #13
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just rember when the shtf their aint gonna be no tractor planter disc combine to do all that work
I've got drag sacks, hand tools, and mule pulled plows my grandpa has saved.
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Old 01-27-2013, 01:49 PM   #14
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good right on

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Old 02-03-2013, 01:13 AM   #15
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Salt dry or smoke

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Old 02-04-2013, 02:39 AM   #16
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Canning. Drying. Smoking. Jerky. Sausage. Pickling.

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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