'http://www.survivalnewsonline.com/2012/01/14/how-to-smoke-meat/#.TxG5lGOXQ4Q -- SnoMan checks the salt pork in the smokehouse. After a total smoking time of about 20 hours on an oak coal base with green crabapple wood for flavor, the bacon is fried in a cast iron skillet and taste-tested. Find out how and why it far exceeded the SnoMan\'s expectations. Lots more info at the Blog!'
Tags: Cooking , camping , hiking , backpacking , bushcraft , skills , self , MEAT , bacon , pork , survival , diving , ZOMBIE , apocalypse , disaster , self reliance , SHTF , Meltdown , economic , Smoking , collapse , salt , preserving , salt pork , cured , teotwawki , homemade bacon , reliant
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