We have not made a decision where we are headed quite yet. You can receive info as of now but cannot engage. We are discussing our options for ALL Ohio groups as of now. Until then I will continue posting any intel or important info on the page. Thank you for your patience and please stay tuned for more information.
AL's please watch.
https://americancontingency.locals.com/post/379677/american-contingency-q-a-with-mike-glover-pt-2
I will NOT be shutting this page down and I will NOT be opening a Stripe account. What this means to you is, you may NOT be able to comment but you will be able to like, to see info and key things that could impact you daily, weekly or longer and it saves you a subscription.
I don't want to charge anyone for info. Here is the deal. I will continue to tap into my sources and post info as I get it. If you need to reach me, please tag me on the American Contingency page and we can interact there....if you have intel tag me on the American Contigency page and I will personally relay the info here with a link to that page an allow you to interact there and I will give you credit. If you are in Ohio and need guided to a certain area for training, etc I will do my best to put you in contact with someone who can help.
We will try this for now and if it doesn't work I have more options to try.
I recommend you plug in to https://americancontingency.locals.com/ if you haven't already.
Like this ...
There will be some changes happening to this page soon.
If you haven't migrated to your Area pages please do so.
The changes to this page will posting at a high level, involving Ohio and our best practices. This is in regards to protecting and aligning with our views as being our first response, to you, your families and your communities. Anyone that is inactive may see a departure from this group.
Please know that this is not about censorship but is geared toward our community and being able to adjust as things change. There are many outlets and this is just one.
Thank you for your patience and understanding.
SkyWalker
Let’s talk “old school” preserving...
Who knows how to preserve meat without the use of any refrigeration?
One of the most common questions I see and get asked is “how to preserve large pieces of meat without power or specialized areas”.
Well let’s learn!
What you see here is half a pig (Duroc / Berk) that’s almost a year old and has never seen a fridge or freezer or specialized hanging areas. You have your country hams, ribs, belly and Coppa. They have all been traditionally salt cured or barrel cured.
What you will notice is they are all dark and look “moldy”. The dark is both in part the heritage breed and extreme drying of the meat. The water percentage is under 3% now and they are hard to the touch. The white is actually salt deposits left over.
The method:
Using a large box with drainage (VERY IMPORTANT) lay a layer of salt down, put meat in, cover with salt, add lid that fits into box and weight ontop (WEIGHT IS IMPORTANT)
Done. In approx 30 days the meats will be cured and ...
