Curing Bacon

ACON!!!! BACON, BACON, BACON, AND MORE BACON. HERE IS THE FIRST OF YOUR HOMEMADE AND CURED BACON RECIPES. ONCE YOU EXPERIENCE REAL BACON- OSCAR MEYER WILL NEVER SATISFY THE ITCH. SLICE IT THICK AND BAKE IT IN A CAST IRON SKILLET AT 350 DEGREES F FOR EASY SPLATTER FREE CRISPINESS. Ingredients 20 to 25 pound batch […]

Read More »

Preserving: How About A Little Gravel With Your Soup?

Backpackers often call dehydrated ground beef “gravel” because it doesn’t rehydrate well. Solve this problem by adding bread crumbs to the meat before cooking it. Bread crumbs allow more liquid to penetrate the dried meat when you rehydrate it, so it turns out tender every time. Use only lean or extra lean ground beef with […]

Read More »

Apples, Tomato’s And Corn… Oh My

I want three things from my food: I want to know what’s in it; I want rich, home-grown flavor; and I want to feel some measure of self-reliance. The global supermarket can’t give me any of these things. Home food preservation can. No factory worker can seal up the tender, sweet taste of fresh-from-the-garden corn better […]

Read More »

Food Storage Tips

I store a lot of food. I’m not a prepper; I am a farmer at heart. I like to know when I plant purple hull peas, I have enough to last until next June. Chicken, deer, pork, turkey, duck, tomatoes, squash, and okra- it doesn’t matter. If I grow it I grow a lot. If […]

Read More »

Honey Sweetened Raspberry Preserves

Honey Sweetened Raspberry Preserves Author: John Russell Recipe type: Preserving Ingredients 5 cups smashed raspberries 2 cups honey (choose something with a light flavor so that it doesn’t compete with the berries) 2 lemons, zested and juiced Instructions Prepare a boiling water bath canner and five half pint jars. In a low, wide pan, combine the raspberries, […]

Read More »