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KLIMOV25gyi

12-11-2011 12:35 PM

Hints For the Bulk Prepper

A couple of recipes courtesy of the Territory of Michigan concerning packing 200 lbs of meat for preservation.

Note that these are salt intensive ... 50 lbs of salt per 200 lbs of meat. And don't expect the 4 oz of salt petre to compliment the viagra.

http://i44.tinypic.com/4llyr5.jpg

http://i43.tinypic.com/10pylb5.jpg

socialkiiii

12-12-2011 05:28 AM

preps in the days of old...

most #10 can's today last 20-30 years unopened... so they say

Niobaralegra

12-12-2011 06:05 AM

Well, my Mountain House cans are now 12 years old........only eight more to go.

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