posted on Jan, 27 2011 @ 10:38 AM
reply to post by Cocasinpry
What do you think will happen when the dollar finally collapses? What say you?
In a survival situation, if you want to avoid hard meat when you cure it, try pickling it in brine. Make the brine by mixing enough salt with water
until it will float just the top( size of a dime ) of a fresh egg. Then you may add spices or brown sugar if you like. Soak the meat, depending on the
size, up to two weeks in the brine, you may need to place weights on the pieces of meat to keep them submerged.
A large ham (30-40 lbs) needs two weeks, a side of bacon only three days.
After pickling, pull the pieces of meat out of the brine and hang them to dry well, then smoke them. Best woods for smoking meat are cherry, apple,
hickory and sassafras.