How much Salt, Pepper and Sugar is enough?

[Mac_Muz]

Hunting season is nearing in NH and I usually get salt, and pepper to cure meats, and help with smoking, and discovered my supply is nearly gone.

I can go get all I want now, but will I be later... I use sugars as a preserving glaze at times too, even on game. I like sun dried jerky to have flavors meat doesn't have on its own.

SO since ammo is a topic on how much is enough, what wabout salt, pepper and sugar... I can make salt, and sugar , but I am not so sure i would want to make 100's of pounds of it.. I didn't grow that kind of pepper either...

[RangerRick]

I've got 10 lbs of salt, 40 lbs of sugar and 20 gal of honey (beekeeper), what I consider a good years worth but no pepper, didn't think of that. Your needs should be determined by an individuals logical experience of need.

Rick

[Mac_Muz]

If you ask me these items are a must have and no one ever said anything about it so far as I would know.

In SHTF and in the event I took a MOOSE, I would ruin meat not being able to eat it fast enough, and or store any.

The same goes if you are a smaller family and killed a hog to eat.. Smoking might be a bad idea by night, and or day, as one might want to keep the fact they had FOODS a secret in such times, when a hog leg might be worth more than gold.

No?

[333]

Peace,

I would think smoking and sun drying would be available so no need to waste any meat, of course the salt pepper sugar question would be determined by how many folks you gotta feed.
Don't forget the flour, personally I got 1-3-5, 10 salt, 30 pounds sugar, 50 pounds flour, and then theres the 30 lbs bisquick. As I get more settled will stock up on the spices and such. But 1-3-5 in a pinch should do.

333

[Mac_Muz]

Maybe I am wrong... I forget many here are in the south more like Texas, where winter might have more sun..

NH is a northern and cold gray place in winter. Meat will spoil with out salt and or pepper with out refrigeration. We have no use of bags used to keep off flys as can be purchased farther south I think commonly. The first time I saw one I took it some sort of sleeping bag liner.

Just the same I would think salt and or pepper would keep air borne vermin off drying meats...

[RangerRick]

Peace,

I would think smoking and sun drying would be available so no need to waste any meat, of course the salt pepper sugar question would be determined by how many folks you gotta feed.
Don't forget the flour, personally I got 1-3-5, 10 salt, 30 pounds sugar, 50 pounds flour, and then theres the 30 lbs bisquick. *As I get more settled will stock up on the spices and such. But 1-3-5 in a pinch should do.

333

As flour doesn't have much of a shelf life I assume your talking about hard red/white wheat in reference to your flour?

Rick

[Ocala]

Thought this may help

http://www.thriftyfun.com/tf63856424.tip.html

[bookwormom]

salt used to be a very precious commodity in history. If things go bad for a long time a lot more salt might be a good idea. It does not grow on trees, I have no idea how I could produce any if I ran out. I know there is not enough salt in this town to salt enough meat to tide the people over the winter.

[flatwater]

thats almost an impossible question because what time span are you talking about? Once you know that monitor your consumption and store occordingly

[Mac_Muz]

it could be tickelish couldn't it... timing is everything.

It is like asking what those who have not prepared will do when they discover they haven't.

[bookwormom]

well, prepare for the worst, then if it is only worse it won't be so bad.

[redlandnwoods789]

I would think smoking and sun drying would be available so no need to waste any meat, of course the salt pepper sugar question would be determined by how many folks you gotta feed.
Don't forget the flour, personally I got 1-3-5, 10 salt, 30 pounds sugar, 50 pounds flour, and then theres the 30 lbs bisquick. As I get more settled will stock up on the spices and such. But 1-3-5 in a pinch should do.

thanks for the 1-3-5 in a pinch but id saya person needs 2 fifty pound sacks of flour at least. also keep it locked away somewhere so the kids dont get in to it and make a mess.

--------------------------------------------------------------------------------

[marnee]

I second flatwater's answer. How much meat would you want to be able to take care of? How much salt would you need to take care of that amount of meat? Then, decide how much extra you want.

[High_Desert]

I keep a lot of suger and salt, well over a 100 lbs each.
It's cheap and easy to store. ( It is amazing how much suger you go through making jam.)

One of my hobbies is old hunting/ camping/ western living type books. If I recall correctly pepper was used to keep flies off the meat while it was curing. I would have to look to be sure.

I dont have enough pepper..... need to correct that.

Best Regards,
HD

[MHinFox]

Interesing line of thought . I keep a supply about like rick mentioned. Although sugar and pepper arent as important long term as salt. Not to say I DO WANT SOME. However they are for taste not survival (LOL personnal opinion only). I keep sweet leaf plants and seeds as well as honey from hives . I keep several varities of corn and plants seeds for long term flour production if it would be needed. Could easily get by for a year until crops could be raised ect. Salt was a major trade item in history...and a survival use to be greatly needed, keeps well if protected and sealed right. Also went through several topo maps to locate salt mines (old ones fom past) located in hills not to far from house. So thought that info would be good to gather and mention to others. Many of the topo maps these days show old mines, caves ect on map.

[firegirl969]

I have 80 lbs each of salt and sugar, about 4 lbs of pepper, and 50 lbs of flour and 200 lbs of wheat berries.

[cnocaingeil]

http://www.thriftyfun.com/tf63856424.tip.html

If only food prices were still that cheap.

I notice that the only meat is 15 cans of tuna, and fats and cooking oils were only mentioned in passing with the 6lbs of shortening. Even vegans eat seeds and vegetable oil, don't they?

Unless that plan means hunting or raising animals on the side, that sounds like an slow way to die.

Supposedly, pepper helps keep bugs away. In warm weather, I've never left meat out long enough to find out. I know that salt is used in curing, and is dirt-cheap. I'll be buying more of each.

Whats the best way to store sugar? Does anyone still use molasses anymore?

[CarolAnn]

Salt is cheap; sugar is relatively cheap. Pepper, however . . . the better pepper you buy is like good coffee - it gets more expensive the better it is. For storage, you should buy whole peppercorns, as fresh as you can find them. I found this on the web:

Once pepper is ground it starts to loose its qualities quickly, within only three months pepper has lost much of its flavor. According to the US Dept. of Agriculture whole peppercorns can be stored in your cupboard for up to two years without loosing significant quality. Peppercorns like most spices are best stored in an airtight container in a cool, dry, dark place. Stored this way, most peppercorns will last a long time.

I'm glad you brought this up because I LOVE pepper - and it's not something I would want to do without!

Keep sugar and salt dry - packed in jars or even plastic tubs should be fine. (I prefer glass to plastic, as I've never had a rodent or bug chew through it and I don't 100% trust that even safe plastic is "safe.")

I use molasses because it's a source of iron - and I grew up with it. To me, fresh, hot cornbread and molasses are a treat! Molasses won't last forever, though - it can go moldy if the jar has been opened or set crystals like honey when stored too long.

In hot weather, I don't think pepper would have enough of an effect to keep bugs & rot from the meat - if it did, you'd have to use a LOT because a fly will lay eggs about anywhere, and then you have the lovely little maggots wriggling in it. Lets hope things never get THAT bad!
:P