Curing ham and bacon can provide you preppers with a good protein source that can keep for a week. Of course, you want to rotate your prepped items where its needed.
If you prefer, you can cure meat without nitrates added by using only salt, a lot of black pepper, brown sugar, cayenne pepper. Rub the mix on the meat as soon possible after it is butchered – when the animal still has heat if at all possible!
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