Firstly, I live in a house. With a basement. Secondly, we only lived in a trailer while we were renovating this house. Thirdly, tornado watch only equals thunderstorms. By all means, be aware of the fact that it could turn into a warning but I'm certainly not hunkering down over a watch. Fourthly, it's not even raining here yet. I'll just keep reading and drinking wine.
It's only been one day. You don't want to rush these things. But don't you worry, I'll make sure you see the progression of my hanging meat.
I wasn't referring to you just in general. It seems like every now and then and especially in the spring there's a story about a tornado that decides to play with a trailer park
3-4 weeks sucks just to see if you didn't fuck up one of the dozen or so different things that could possibly go wrong. In the meantime, I've been doing about one batch/week of jerky in the new dehydrator trying to get the timing/thickness of my slices down using a tried and true rub recipe. Once I get that dialed in I can move on to experimenting with different marinade flavors.
Nice. Friend of mine's kid finishes his butchery program next month and wants to set up a big charcuterie locker when he gets back. Should be interesting.
Yeah, I wish I had more room in a controlled space to do stuff like that, but I only have one small unfinished room in my basement that doesn't get too warm and I already have a second full sized fridge and a stand-up freezer in my garage, so I just don't have the space anywhere at the moment. However; if you or anyone is looking for a simple setup; try and find an old fridge on craigslist and then you just need a small humidifier and a temperature regulator; both of which can be had for about $50. There's plans for them all over the place.
Is this where I get to say that my dad is a butcher and that I used to salt cure ham and bacon in 4-H? Yeehaw, or something.
/r/charcuterie has a lot of good info not only on the meat process, but how to build a homemade curing chamber.
Look, when the apocalypse finally does hit; knowing how to preserve meat and other food items is going to be quite high on the list of tangible skills, so keep that in mind. Plus you can knit all of us wiener warmers, so...
That salt cure tastes good. The bacon ends up a little too salty for my tastes though. Believe me, I know that I'm ready for the zombie apocalypse. I do need to brush up on my dutch oven cooking skills though, I'm going on a camping trip this summer with my husband's extended family. I'm used to cooking with one dutch oven, apparently we're borrowing three from my dad for this adventure (in addition to ours.)
And now it's hailing. P.S. Dutch Ovens aren't funny, how else are you going to make biscuits when your camping? If you can't make biscuits how are you going to mke biscuits and gravy? If you don't have biscuits and gravy, are you really camping? The answer is no. If you don't make biscuits and gravy via a Dutch oven and other cast iron, you aren't camping properly.
You don't know what a dutch oven is do you? Its when you're in bed with someone, pull the covers over their head, let one rip, and commence the baking. A female version of the dutch oven is the clam bake