mattkellyind
Plinker
I am planning a two to three week trip in Morgan Monroe State Forest this spring to do some gold prospecting. I have done this numerous times before but I am wanting to not worry about ice and being tied down to a bunch of coolers. With weather cold or cool its not a problem but days can be in the sixties. I have been thinking about salt curing meats I like the Chunky soup items with the pull top lids but two a day for 14-21 days is a heck of a lot of weight. Dehydrated food is nice by it gets old fast. I am a proud carnivore. Any ideas on salt curing pros and cons, personal experiences. When I go out like this I am dropped off til a certain pick up time so heading down to walmart isnt a option. Thank you ahead of time for your advice.