has Power # 3
Salt and Meat.
Because of the drought
conditions the cost of animal feed is
October 2002 Ranchers will
have to sell animals.
will be the best time in years to
and store meat.
You can dry meat easy and have your place ‘smell’
great for months doing it.
Buy the cheapest cuts because you will slice it thin to dry it and add
1st. Have good salt.
Yes, there really is poor bad salt.
Jesus said: “Salt is
good: but if the
salt have lost
his saltness, wherewith will ye season
it? Have salt in yourselves, and have peace one with another.”
Mark 9: 50
Again he said:
the salt of the earth: but if the salt have
his savour, wherewith shall it be salted? it is thenceforth good for
but to be cast out, and to be trodden under foot of
men.” Matthew 5: 13
So there is good salt and
salt that will not preserve things.
So are your leaders good enough to preserve you? Or just let you die and rot in the coming Nuclear Surprise Attack upon the USA?
You need good salt now.
That is why I am doing these links to help preserve you.
Or do you just want to rot?
Now more about drying meat.
whatever meat you have and let it sit at room
temperature for 3 hours. Then when it is no longer cold,
with your clean hands separate each muscle ‘from’
the rest. You will have
any fat you can
with a sharp knife. FAT will cause dry meat to
get rancid. Then
of the muscle what ever size it is. A big rump roast can have a muscle slice as
big as a slice of bread. It will dry too.
Decide how big of pieces you later want to cook with
and cut it to that size.
no more than
what ever sauce you want to flavor the meat
with, and marinate it
A-1, Worcestershire, Soy, Teriyaki, Chili, Your recipe, Many store Marinades,
just with Salt.
I use cheap
Its pure salt.
1 # pickle salt = 1 ½ cups in 1 Gallon of water. Soak meat 1/2 day. Put it in
at night till the next morning.
10 or 12 hours.
want to salt
any meat it
will still dry but you have to be more careful doing it.
It must be dried quicker or it will spoil. Wal-Mart sells good cheap
commercial heat dryers with a fan enclosed.
I have a
with 5 stackable trays
I bought so long ago I remember it was less than $20
I called Wal-Mart and all
they have now is a
Dryer, @ $40
with 4 trays.
But you can buy 2 extra trays for $10 they say. If you want unsalted meat then
get a Good
dryer. I use my plastic dryer trays as "Sprouting" trays
also. Covered with fiberglass window screen the seeds don't fall out when
They have a dual use in the winter; drying and sprouting.
In the old
before refrigeration butchers used to cover
fresh meat to keep for several days with what we call Rock Salt. That Osmosis
protected the meat for a few days till they cut it up. The
‘corns’ of ‘rock’ salt is where the
term ‘Corned-beef’ comes from.
Now-days it has been put in a
refrigerated at 38 degrees for several days to cure.
Now you understand better what ‘Corned-beef and Cabbage’ really is. Pumping and
pickling meat is too complicated to discuss here and now. I want to show you
the quick-easy way to keep it.
so don’t dry
products at all.
knows what he commanded for a good reasons.
Dry any meat
leftovers from a meal. Chicken, Fish, Turkey, Beef etc. Store
meat in a cool place.
Pack each lot of dry meat in its own food safe container, label it.
Zip-Lock bags @ 10 cents each. Use a soda straw to suck all of the air out of a
Zip Lock bag as it's closed. Keep it as cold as possible.
a freezer bill you can put them in
with wide top lids. Much of the USA has freezing cold November
the can in the car garage.
Or some cold place even if it’s not freezing. Take out what you want when you
want. It’s amazing how fast it can turn rancid in the heat. Keep it in a dark
cool place. Use dry meats and dry fruits in the coming year. Dry foods for
for long storage. Meat needs to
dry to less than 5% or it spoils. Dry it to
the original weight.
3 # should dry to ‘less’ than 1
There are 1000s of
Jerk Recipes see here and take your pick of some.
Dried meat, pemmican, grease and buffalo
tongues were key trading goods among the Indians. You may have had pickled
tongue. We have made it at home for decades. Pemmican
is a mix of dried fruit and dry meat. I don’t like straight grease. But
here is a pickled tongue recipe.
A 4# tongue. Boil the tongue slow for about an hour with 2 Teaspoons of salt.
Make your Marinade and when the tongue has cooled so you can ‘skin it.’ Cut down
the center and remove the outer skin. The rough taste
buds and fat from it.
it cross-ways into thin slices.
Have a food container with the Marinade in it
put the slices into it to pickle
for at least 4 days
covered in the refrigerator. I use Red Wine
2 cups. 1 cup of Mogen David Red
and ½ cup of Olive oil. With 4 fresh cloves of Garlic crushed with a Garlic
Press by hand. I like it cold just out of the Refrigerator with a little
Parsley. Good stuff.
So know that drying meat
E. coli you still
have a chance of sickness.
Keep everything very clean and sterile.
your hands and equipment in
soapy water. Put
TEAspoon of household ‘Bleach’ in a gallon of water. Immerse hands and knives
scrub the cutting
board with a washcloth and all of that water. And you are very safe. The meat
can still be infected from some other source.
Where I live
water boils at 201 degrees.
will kill any E. coli
on the meat.
degrees kills E. coli.
E. coli and
Salmonella are of the Typhoid strain of bacteria.
Salmonella was found in the 1800s in the intestines of Pigs. You have
them in your gut intestine right now. Normally your stomach acid kills the
bacteria that you ingest. Those bacteria are not going away. Nausea, diarrhea
and cramps are symptoms of food poisoning.
you will jerk
you have it cut into pieces.
Just a plateful at each time for two
Pour the juice off for some fresh gravy. Then soak it in your marinade and dry
it. I hope this will help. It makes sense to me.
Supermarkets. And other processors as well can infect meat.
this if you
are afraid of your Supermarket.
Prepare a pickle cure of 4 cups of salt and 2 quarts of
Morton Pickle Salt is finer and more dense than common table salt.
each strip into this hot, pickle cure
strips are nearly
This should also
drying conditions are
just this little will make meat dry quicker and
last longer. You can then add any other seasonings used as
your recipe directs. Then set it out to dry. See this.
Their “Tender Quick” is
a good “Meat” Salt.
Venison Jerky: Cut clean strips of Deer meat and put into
some clean container. Cover it with 2 quarts of
water mixed well with your choice of Marinade. Have a
large ‘Pickle Stone’ on top for 1/2 day. Dry it!
Understand About Pickle Stones?
Thousands of years to make them.
See link # 2
you don’t know
on the sheet tin dryer I explained on God has Power # 1.
Cover the meat with the Black Cloth as explained
on Dryer instructions.
to make a dryer. IF
you want to keep
meats more than one year I think you need to bottle them. Bottling meat takes
more work but worth it. I sometimes open a jar of Venison (deer meat) killed
long ago just for remembrances of that year. I have in the past even had
3 Big Pressure cookers going at the same time on wood coals outside.
40 quarts at one time is too much at one time. So better plan your work.
When you dry meat get the
dryer at least 6
the ground. Neighbor pets like your yard. Early Indian drying just let the raw
flesh hang out in the air.
dryer is much quicker, cleaner, safer.
SUN Dry meat,
than just cut it
1 / 4
with the black cloth, explained on # 1
So Wash your sheet of tin off after drying meat to get it clean from the
drippings from the meat as it dries. The Salt pulls the water out of the meat
and it drips onto the tin. In
the winter “Pre cook” as explained above. Where you dip it till it’s white.
You know that the Indians ‘smoke dried’ fish. I have smoked the Trout I have
caught myself. It keeps good. Smoke adds flavor.Just
don’t use any evergreen conifer wood.
non resinous wood. Any wood from fruit trees is
ok. So is Oak, Hickory, Mesquite.
If you live anywhere that has to have heat in the winter.
that you get a good food dehydrator. It will use
a few hundred watts of electricity and dry any food you want
keep you warm.
Your place will smell delicious. If you can afford one that sets temperature and
fan on thermostat controls, great! If you can’t then shop around and get the
best you can afford. Buy one that has
watts PER Tray.
The cost of operation will be like having 4 or 5 lights on at 70 watts each.
Have a look here at these below.
of fruit is
dehydrator where the inside fruit is still soft
with its outside hard. It spoils quicker. So dry
food till cracker-hard. Be safe. Rotate dryer-trays about ½ way through drying
time. Don’t burn bottom food with too much heat. Don’t add food as it is drying.
Plan your dryer to have it
drying. Vegetables are dry when crispy. Fruits when
leathery with NO moist pockets. I do some fruit
in the winter.
Apples and pears are cheaper if you buy then. I stack the dry
fruit leathers like “Lincoln Logs” as a kid. Chris
Cross of each other in a paper bag.
keep them real dry.
TVP = Textured Vegetable
Solar Box Cookers
I have made Solar Box Cookers (see
photos) that I can use in good 'Sunshine' weather.
In Parowan at almost 38 degrees North I have to use a reflector mirrors
in the winter to increase the Sun-heat angle to cook on
sunny days. Click Here to see Solar Cooker Designs.
See my link on my cooker.
CLICK HERE Nothing like it on the solar
cooking links above.
Yogurt Making at
You have to begin with some "Live"
Bacteria from some good live yogurt from the store.
I use Dannon.
First put warm water into a quart jar 1/2 full then 2 tablespoons of live Dannon
and shake well. Then
I mix 2 cups of dry milk powder with the mix and shake well. then add
water till full and shake again.
Then the Quart Jar is put into my small "Igloo"
Little Playmate Picnic lunch cooler filled with "HOT" water. It is about 1 cubic foot
inside and will hold 2 quart jars side by side. I close it up and do "NOT" touch
it for a day. Don't move it and break the bacteria
process happening inside.
The next day take the quart jar out of the picnic cooler and the yogurt will
slide out of the jar as a chunk into a bowl. Then mix in any fruit or flavor you
want. I add Vanilla and some dried fruits. Yummy stuff.
Very nutritious. Use Yogurt instead of sour cream on your
Solar Cooked Potatoes. If you don't have any fresh live yogurt, make
it yourself as I have done. The 'lactic acid'
that makes cabbage get 'sour' in your kraut works here too!
I put 1/4 Cup of 'brine' out of a jar of kraut I have
making that has started to 'sour' into a quart jar with 2 cups of dry milk and
water. Shake it well and cure it just like before. Instead of 1 day to yogurt
it takes a few days to come
out as a Chunk.
But it will! Now you have your own fresh live
starter. Make all you want from now on in just 1 day. You now have your own live
"Lactobacillus Acidophilus" bacteria that you developed. Neat huh!
to see about your nutrition.
Save the last couple of spoonful's to use as the starter for your next
batch you make. IF it is too sour for you then just add
some Corn Syrup to sweeten it to your taste.
Try it, you will like it, and stay alive.