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The Preppers were right all along - Washington Post
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<blockquote data-quote="joegrizzy" data-source="post: 3892560" data-attributes="member: 45524"><p>i have no doubt the same concerns, but i also acknowledge i'm dealing with leeching issues with literally *everything* so i have to make amends somewhere.</p><p> </p><p>i haven't *seen* things that are heavily acidic like tomato eat thru canned linings, but i def hear these concerns. that being said, *every single time* i thaw out a frozen piece of meat from the deep freeze my mind says "....is this still safe? did this go bad somehow? am i going to make everyone sick?"</p><p></p><p>no matter what. so even with meats from the deep freeze, i have the same concerns even if not warranted. i DO have two deep freezers and a vac sealer. i've got plenty of gennie power to backup the freezers, but then it becomes gas. i keep 20 gallons in tanks that i've tested to keep it fresh enough to at least run my gennies for 8 months, but after that i'm down to whatever i could get from whatever store. so yeah, i understand lol. </p><p></p><p>a big thing for me is i have many large cuts, pork shoulders, whole loins, etc. unless i run them thru the bandsaw while frozen (which i'm not above doing), i've got to thaw and then cook (if i've got JUST a freezer and have forsaken a fridge) the entire piece. if i'm making rice or a filler with it, that's a LOT of food to then have to keep refrigerated or fresh in some way. </p><p></p><p>i no doubt make lots of things like jerky then vac seal that. i have some that is i dunno... probably over 6 months old at this point. haven't tried it in a while lol but last time i had a bag it was still really good. so thawing big cuts then drying them is optional, BUT running the dehydrator for 6-7 hours PLUS keeping the meat in a chilled environment for marinating before hand becomes another resource issue. pressure cooking then vac sealing becomes a bit less intensive, but not as tasty lol.</p></blockquote><p></p>
[QUOTE="joegrizzy, post: 3892560, member: 45524"] i have no doubt the same concerns, but i also acknowledge i'm dealing with leeching issues with literally *everything* so i have to make amends somewhere. i haven't *seen* things that are heavily acidic like tomato eat thru canned linings, but i def hear these concerns. that being said, *every single time* i thaw out a frozen piece of meat from the deep freeze my mind says "....is this still safe? did this go bad somehow? am i going to make everyone sick?" no matter what. so even with meats from the deep freeze, i have the same concerns even if not warranted. i DO have two deep freezers and a vac sealer. i've got plenty of gennie power to backup the freezers, but then it becomes gas. i keep 20 gallons in tanks that i've tested to keep it fresh enough to at least run my gennies for 8 months, but after that i'm down to whatever i could get from whatever store. so yeah, i understand lol. a big thing for me is i have many large cuts, pork shoulders, whole loins, etc. unless i run them thru the bandsaw while frozen (which i'm not above doing), i've got to thaw and then cook (if i've got JUST a freezer and have forsaken a fridge) the entire piece. if i'm making rice or a filler with it, that's a LOT of food to then have to keep refrigerated or fresh in some way. i no doubt make lots of things like jerky then vac seal that. i have some that is i dunno... probably over 6 months old at this point. haven't tried it in a while lol but last time i had a bag it was still really good. so thawing big cuts then drying them is optional, BUT running the dehydrator for 6-7 hours PLUS keeping the meat in a chilled environment for marinating before hand becomes another resource issue. pressure cooking then vac sealing becomes a bit less intensive, but not as tasty lol. [/QUOTE]
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