- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Preserving Smoked Meats outside?
Posted on 7/29/15 at 10:59 am to BiggerBear
Posted on 7/29/15 at 10:59 am to BiggerBear
My grandpa told me as a kid after buthering a pig, his mom would place all of the pork in a barel full of fat/grease. Then pull out the meat when ready to cook.
This post was edited on 7/29/15 at 11:01 am
1
Posted on 7/29/15 at 12:46 pm to Crawdaddy
Any fat can be used as a cap. The vikings used to use milk.
You can can sausage, but the texture is odd.
Packing in salt works well.
You can can sausage, but the texture is odd.
Packing in salt works well.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News