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**KLIMOV25gyi** · 12-11-2011, 12:35 PM

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.

**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.

12-11-2011, 12:35 PM	#1
KLIMOV25gyi Join Date Oct 2005 Posts 479 Senior Member	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. Share Share this post on Digg Del.icio.us Technorati Twitter
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12-12-2011, 05:28 AM	#2
socialkiiii Join Date Nov 2005 Posts 566 Senior Member	preps in the days of old... most #10 can's today last 20-30 years unopened... so they say Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

12-12-2011, 06:05 AM	#3
Niobaralegra Join Date Nov 2005 Posts 453 Senior Member	Well, my Mountain House cans are now 12 years old........only eight more to go. Share Share this post on Digg Del.icio.us Technorati Twitter
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