Meat Curing Video Series (Final)

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Permalink Reply by Black Plague on November 1, 2015 at 4:10pm

I have to get my prepping together and wicked zombies keeps me motivated.

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Permalink Reply by saint.357 on November 1, 2015 at 10:04pm

don't we all.

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Permalink Reply by Jessie W. Garrett III on November 2, 2015 at 2:02pm

Been looking into some of the stuff I've and others have posted and even shared it with a few really serious preppers in my area...They have recomneded that the salt curing is the best way to cure large chunks of meat...Now I was told that the salt curing of meat has been used for years and yes after a certain period of time the meat will go bad, but if stored properly it will last 2 years...

   Now as for JERKY, I've had homemade jerky last up to two years stored in a zip-lock bag...I forgot about having the stuff and it set in my cabinet for close to a year and a half before I found it again...I figured it would be tough and hard as a brick bat...But it was actually pretty damn good...Yes, it was freakin tough as shoe leather, but once you cut a chunk off and pop it in your mouth and let it soften up a little, it's pretty damn good...I think turning large pieces of meat into jerky is a good idea...As long as you can package it in a air tight package...

   But it's all good...Every little tip and idea helps...

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