Disaster Bartering

[gungirl65]

Everyone has listed good points, however I feel like there is one item that has been left out. That item is black pepper,this is a food staple time that is in everything that people consume. The most important thing about black pepper it is not even grown in this part of the world. Further more it is a item that everyone can afford to buy and have stock piles of. Just remember when buying any spices in bulk whole is king.

Black pepper is also good to put on cuts to stop the bleeding.

How to Treat Cuts With Black Pepper | eHow.com

 

[Sylvain]

is that salt? i'd also like to throw in salt. a lot of meat can be preserved in a little amount of salt.

Either that or his viagra stash.

 

[PaulF]

is that salt? i'd also like to throw in salt. a lot of meat can be preserved in a little amount of salt.

I wonder if salt would be all that hard to find...there's a giant shingled boobie full of it just west of my house.

-Paul

 

[redneckmedic]

Tobacco and marijuana seeds.... no one will care if they are heritage or not!

 

[ThrottleJockey]

is that salt? i'd also like to throw in salt. a lot of meat can be preserved in a little amount of salt.

Not just any salt can be used for this. It has to be non iodized. I get 50lb bags of animal feed supplement salt for curing meat. I get it at Mills Fleet Farm in MN but imagine tractor supply or rural king would have it around here.

 

[tooleman]

Hemp makes good rope

 

[Bunnykid68]

is that salt? i'd also like to throw in salt. a lot of meat can be preserved in a little amount of salt.

Salt and pepper packets like they have in fast food places, you can buy them at Sams Club

 

[gungirl65]

Either that or his viagra stash.

 

[Sylvain]

 

[HavokCycle]

Not just any salt can be used for this. It has to be non iodized. I get 50lb bags of animal feed supplement salt for curing meat. I get it at Mills Fleet Farm in MN but imagine tractor supply or rural king would have it around here.

i did not know that. i was gonna buy a ****load of salt soon but glad i held off.

 

[tooleman]

Canning salt works too

i did not know that. i was gonna buy a ****load of salt soon but glad i held off.

 

[HavokCycle]

Canning salt works too

is that the same as brining salt?

 

[HavokCycle]

also, silver. not like, typical wealthy man hording gold and silver as currency, but useful silver. silver has VERY strong antimicrobial features. ive been told (whatever that's worth) that a silver coin in a water bottle is as effective as low end filters.

whether that's true or not, i don't know. i DO know however, that silver has many medical uses. silver nitrate, which is VERY hard to come by these days, is extremely useful as a clotting, cauterizing, and antibiotic agent, all in one. most often use in veterinary medicine.
i'll tell you one thing guys, if you want real medicine, go to a vet. my primary doctor for 3 years was a large animal veterinarian.

 

[gungirl65]

also, silver. not like, typical wealthy man hording gold and silver as currency, but useful silver. silver has VERY strong antimicrobial features. ive been told (whatever that's worth) that a silver coin in a water bottle is as effective as low end filters.

whether that's true or not, i don't know. i DO know however, that silver has many medical uses. silver nitrate, which is VERY hard to come by these days, is extremely useful as a clotting, cauterizing, and antibiotic agent, all in one. most often use in veterinary medicine.
i'll tell you one thing guys, if you want real medicine, go to a vet. my primary doctor for 3 years was a large animal veterinarian.

Colloidal silver is a common liquid form of silver. I've used it for animal wounds a few years a go. Silver itself has been used for years. There are some really good articles out there about it's uses if you look hard enough. Here's just a couple general articles. Just use common sense with silver so you don't turn yourself into a smurf.

What Are the Health Benefits of Colloidal Silver? | eHow.com

Medical uses of silver - Wikipedia, the free encyclopedia



As far as going to a vet for medical help, my favorite internet vet is John B. Symes, D.V.M., AKA Dogtor J. Esrice I think you mentioned in a prior post you have eliminated some things from your diet. Check out Dogtor J I think you will find it interesting what he has to say about these items.

DogtorJ.com :: Food Intolerance in Pets & Their People :: Home of The GARD

 

[ThrottleJockey]

Colloidal silver is a common liquid form of silver. I've used it for animal wounds a few years a go. Silver itself has been used for years. There are some really good articles out there about it's uses if you look hard enough. Here's just a couple general articles. Just use common sense with silver so you don't turn yourself into a smurf.

What Are the Health Benefits of Colloidal Silver? | eHow.com

Medical uses of silver - Wikipedia, the free encyclopedia



As far as going to a vet for medical help, my favorite internet vet is John B. Symes, D.V.M., AKA Dogtor J. Esrice I think you mentioned in a prior post you have eliminated some things from your diet. Check out Dogtor J I think you will find it interesting what he has to say about these items.

DogtorJ.com :: Food Intolerance in Pets & Their People :: Home of The GARD

http://youtu.be/Gq8C0GknwAM

 

[ThrottleJockey]

is that the same as brining salt?

Yup, kosher salt also. Something you may want to look into though before you stock anything for curing meat is HOW TO CURE MEAT. I'll post a couple good links for you but I recommend Mortons....hang on, gotta go look at the bag.....Mortons Tender Quick because it already has ALL the chemicals in it in the right proportions. You may also want to try your hand at using it a few times too. You certainly don't want to try it in the summer heat with no power. Smoking or smoke drying meat is a good summer method, enzymes in the meat react with the smoke naturally preserving it or something like that...
http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2055/ANSI-3994web.pdf
Directions for Smoke Curing Meat | eHow.com
I have to go to my other computer for some of this but there is a good start.

Okay, here is an article that I found some time ago with pretty good instructions from real world experience:
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CDEQFjAA&url=http%3A%2F%2Fwww.surviving10.com%2Findex.php%3Foption%3Dcom_phocadownload%26view%3Dcategory%26download%3D127%3Acuring-meat-sugar%26id%3D22%3Apreserving-food&ei=7RSrUPjjLIOOygHu24DoCQ&usg=AFQjCNGQF3R2XDJNBKsj0csefyg0B1r7cA

We saw a photo recently of meat curing in burlap sacks in a tree on another web site, that of a country magazine. The photo was from the late 1800's or early 1900's, with a log cabin and a garden in the background, whereas ours was taken Saturday morning, 1/13/2001, with a radio tower and their maintenance building in the background.
Using methods from an old canning and freezing cook book, we found that curing meat is not really that difficult. Meat should be cured when it's cold out, in November, December, or January. Here, it's usually too warm in November. In 1999, it was still too warm here in December. Cold weather is a must, unless you own a walk-in cooler or just have an extra refrigerator hanging around. In 1999/2000, we cured our hams and bacon in an extra refrigerator in the basement. By 2001, we were using the old ways, hanging in the tree in burlap bags.
There are two ways to cure meat, smoke and sugar cure. Temperature is one of the most important factors. Cold is a must, after slaughtering, before cutting the meat, and during smoking and curing. If a smokehouse gets much above 100 degrees Fahrenheit, the heat will destroy the enzymes in the meat that develop the aged flavor.
It's important to keep meats in a cool place for several days after the curing process to give the salt time to penetrate throughout. Failure to do this can cause spoilage. Salt penetrates as it dissolves in the moisture of the meat. SALT is the ingredient that provides the cure. SUGAR adds flavor and helps retard the hardening action of the salt. SALTPETER brings out and retains the reddish color of the meat. Morton makes a pre-mixed sugar cure that can be purchased in 5-pound bags which have printed instructions on the bag. It also contains a smoke flavoring. This year, our local grocery did not have that available, so we went to the Butcher Shop and bought 5 pounds of the sugar cure that they use.
Successful Sugar Cure: Chill meat quickly and keep it cold during the whole curing process, 38 - 40 degrees Fahrenheit. Lower temperatures will interfere with penetration of the salt. Higher temperatures may cause spoilage. If the temperatures fall below freezing during your cure, add that number of days on to the curing time.
Weigh/measure carefully. Use NON-iodized salt, flaked or granulated but make sure it is NOT iodized. Canning salt works well, but non-iodized salt can be bought in the regular spice section at your store and is usually cheaper than regular salt. Use exact measurements.
Allow enough curing time for the meat to absorb the salt. Keep careful track of the curing time. If you cut it short, the meat may spoil. If you cure too long, the meat loses quality. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat.
SUGAR CURE MIXTURE
4 pounds salt
1 1/2 pound white or light brown granulated sugar
3 ounces of saltpeter
Mix the ingredients carefully and thoroughly. Make sure saltpeter is spread evenly throughout. Use 1 1/4 to 1 1/2 ounce of mixture per pound of ham and 3/4 to 1 ounce per pound of bacon.
Dry curing hams and shoulders: Rub on half the mixture as soon as you cut the meat. Don't overdo it, just be sure it covers the surface. Pack some in the shank end. Place meat in a box, barrel, stone jar, burlap bag, or on a pan on a shelf of the refrigerator. Hang or set in a cold place. Repeat rub with cure every 7 days. Leave meat in the cure 2 days per pound, but never less than 25 days. Bacon should be done in the same fashion, but it should be cured for 1 1/2 days per pound or 7 days per 1 inch of thickness.
At the end of the curing period, remove cured meat from the sugar pack. Brush lightly to remove excess salt. Rinse the meat thoroughly to remove salt from the outside. Meat can also be soaked in a cold water soak for this (if you have a place big enough to keep it in the cold water without it freezing). If you desire the smoked flavor, smoking should be done now. If not, or if you don't have access to a smoke house, hang the meat in a cold place or refrigerate for at least a week, 3 weeks is better. If you wish to smoke the meat, soak the hams and shoulders in cold water from 1 1/2 hours to 2 hours, bacon for 30 minutes. Put a strong cord through the ham and shoulder shanks and tie, hang from cord to dry in a cold place, at least a week but up to 3 weeks.
Smoking meats: Scrub the hung meat with a stiff brush and water so it will take a brighter color in smoking. Let it dry overnight to avoid streaking. A wet surface will not an on even color.
Hang the dry meat in the smoke house so that no two pieces are touching. Build under it a fire of any greed hardwood, hickory, oak, pecan, or apple, or use corncobs or hardwood sawdust. Do not use resinous woods like pine or other evergreens. The ideal temperature for the smoke house is 80-90 degrees F. Open the ventilator to let the moisture escape. On the second day, close the ventilators and smoke meat until it has the color you like best. Usually two days of smoking is enough. Remember, a thin haze of smoke is as effective as a dense cloud. Use care not to overheat the meat.
Cool hams, shoulders, and bacon. Pack in cotton bag if desired. Smoked meats may be hung in a dry place or refrigerated. You can hang the hams to age, if desired, in a tight, cool, dry, well-ventilated place for at least 6 months. Shoulders should be used before 6 months. A good aging temperature is from 70-80 degrees F. Below 45 degrees, little aging occurs. Hams should not be aged for more than a year unless they weigh over 25 pounds. To stop aging, put the meat in cold storage, wrap and freeze it. Hams and bacon can be frozen directly after curing without the aging process also, if the aged flavor is not desired.
Before the year 2000 hit, we were asked by friends of ours if we knew ways to put up meat. We have recipes for home canning meat also. We recently gave some canning classes that included butchering & canning chicken. We've shared these recipes & our experiences with friends and relatives alike. We also make jerky with our dehydrators, which is another good method of preserving meat AND giving it some additional flavor! Mmmmm...

 

[chrisjross85]

I never really thought about pepper as far as bartering goes, however I am going to stock up on some now and worse comes to worse I'll have pepper and beans for breakfast lunch and dinner.

 

[Bunnykid68]

I never really thought about pepper as far as bartering goes, however I am going to stock up on some now and worse comes to worse I'll have pepper and beans for breakfast lunch and dinner.

Forever if we are lucky

 

[BigMatt]

Ammo on the other hand last thing I'm giving away, if you have enough to barter with then they will know theirs more where that came from. Food for thought

That is true of anything.

 

[ThrottleJockey]

That is true of anything.

Sure but they can't return a can of spam to you from 100+ yards away then come get the rest now can they?