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Preppers' Corner
Salt pork, beef, or any meat....
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<blockquote data-quote="Fallbackpuppet" data-source="post: 3795558" data-attributes="member: 38064"><p>Yes, I have as a matter of fact his use of salt pork in several episodes over the years is what got me thinking to try this. I spent a couple weeks looking at different methods some using salted water and some dry with other things besides just salt. For my first experiment I chose the simplest method I could find from the 1400s or probably before origin dates are sort of unreliable that far back. Essentially thin cut meat and salt. I too like dehydrating, canning, freezing, and other preservation methods. That being said as the world continues to unravel and IF the power for freezing, dehydrating, and other methods becomes unavailable I want to be sure I can preserve game I kill or vegetables I grow without modern convenience. That is why I took the canner out to the fire pit and canned green beans over an open fire. It is also why my old time smokehouse 8x10 is about 60% complete. I can do modern slow and low BBQ type smoking, but that isn't the same as old school smoking for preservation. While I can read how to do it from books like foxfire that is totally different then successfully actually doing it. At this time I am not looking to put put up tons of food with old school methods. What I am trying to do is build a baseline of skill so that I have a reasonable chance to successfully preserve foods in a worst case scenario. Salting is only out died out because better methods were available, but what if the better methods are no longer available? I would rather have a clue than be trying to figure it out when it matters.</p></blockquote><p></p>
[QUOTE="Fallbackpuppet, post: 3795558, member: 38064"] Yes, I have as a matter of fact his use of salt pork in several episodes over the years is what got me thinking to try this. I spent a couple weeks looking at different methods some using salted water and some dry with other things besides just salt. For my first experiment I chose the simplest method I could find from the 1400s or probably before origin dates are sort of unreliable that far back. Essentially thin cut meat and salt. I too like dehydrating, canning, freezing, and other preservation methods. That being said as the world continues to unravel and IF the power for freezing, dehydrating, and other methods becomes unavailable I want to be sure I can preserve game I kill or vegetables I grow without modern convenience. That is why I took the canner out to the fire pit and canned green beans over an open fire. It is also why my old time smokehouse 8x10 is about 60% complete. I can do modern slow and low BBQ type smoking, but that isn't the same as old school smoking for preservation. While I can read how to do it from books like foxfire that is totally different then successfully actually doing it. At this time I am not looking to put put up tons of food with old school methods. What I am trying to do is build a baseline of skill so that I have a reasonable chance to successfully preserve foods in a worst case scenario. Salting is only out died out because better methods were available, but what if the better methods are no longer available? I would rather have a clue than be trying to figure it out when it matters. [/QUOTE]
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