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 Non-Metals Necessities and Things To Think About
 Curing meats
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Nickelless
Administrator


USA
5580 Posts

Posted - 02/11/2009 :  01:48:40  Show Profile Send Nickelless a Private Message
Thanks to Drs499m for the idea. Anyone have experience in curing meats, fish, etc., and ideas you'd like to offer?



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n/a
deleted



105 Posts

Posted - 02/11/2009 :  19:17:41  Show Profile Send n/a a Private Message
I'll post he what I said in the other thread.

You can "cook" fish by marinating it in acid like lemon or lime juice. It denatures the protein just like the heat does.

The more I read threads here about TSHTF scenarios, the more I believe basic chemistry knowledge is extremely useful. Basic chemistry knowledge and a bit of common sense can get you everything from a very basic gun powder to a pickling brine.
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keys
Penny Collector Member



383 Posts

Posted - 02/11/2009 :  19:44:54  Show Profile Send keys a Private Message
I am curious as to how the native american indians made beef jerkey. Are there any instructions anywhere how they did it?
They didn't have food dehydrators, they used campfires for the purpose, though I suppose they addded seasonings to the meat to help preserve the flavor.

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horgad
1000+ Penny Miser Member



USA
1641 Posts

Posted - 02/12/2009 :  08:43:44  Show Profile Send horgad a Private Message
quote:
Originally posted by keys

I am curious as to how the native american indians made beef jerkey. Are there any instructions anywhere how they did it?
They didn't have food dehydrators, they used campfires for the purpose, though I suppose they addded seasonings to the meat to help preserve the flavor.



They are still doing it to this day. Basically, what you are interested in is called a smokehouse. Although I believe during the right time of the year (dry, cool, and windy) they would simply hang thin strips of meat on a rack downwind of a camp fire.
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horgad
1000+ Penny Miser Member



USA
1641 Posts

Posted - 02/12/2009 :  08:52:08  Show Profile Send horgad a Private Message
quote:
Originally posted by drs499m

I'll post he what I said in the other thread.

You can "cook" fish by marinating it in acid like lemon or lime juice. It denatures the protein just like the heat does.

The more I read threads here about TSHTF scenarios, the more I believe basic chemistry knowledge is extremely useful. Basic chemistry knowledge and a bit of common sense can get you everything from a very basic gun powder to a pickling brine.



Speaking of acid I have made pickled fish before and pickled herring is a snack that I enjoy. Though it is an acquired taste.

Ceviche is one name for lemon/lime cooked seafood. Yum. Again an acquired taste. :)

And don't forget about the "lost" art of salting...country ham and gravlox to name a couple of foods.
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