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Re: HOW TO PREPARE FOR THE CORONAVIRUS: WHAT TO BUY NOW IN CASE A PANDEMIC IS DECLARED, ACCORDING TO A VIROLOGIST 

By: Decomposed in POPE 5 | Recommend this post (1)
Fri, 28 Feb 20 3:51 AM | 34 view(s)
Boardmark this board | Pope 5 		Msg. 53578 of 62138
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The jerky is finished and it tastes great! The dehydrating took five hours, not seven. That's pretty fast. At that rate, we'll have to do this more often. (I might need to get a meat slicer, too.)

We bought the machine via Facebook Marketplace for $50 last summer. The new price would have been $300.




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Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months


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Re: HOW TO PREPARE FOR THE CORONAVIRUS: WHAT TO BUY NOW IN CASE A PANDEMIC IS DECLARED, ACCORDING TO A VIROLOGIST
By: Decomposed in POPE 5
Fri, 28 Feb 20 1:47 AM 		Msg. 53569 of 62138

micro:

Re: "We're ready for any hunkering down needed."Glad to hear you're taking it seriously. I didn't think about oatmeal. I'll pick up a few canisters. Be sure to protect the canisters with plastic bags. They'll keep out insects as well as moisture. If you can suck the air out and add a few oxygen desiccants, that might help too.

For the first time, we're making jerky this evening with a quality dehydrator. Seven hours to do a 5 lb roast. I had the supermarket slice it for me... it was kind of funny, actually. The guy behind the butcher counter said "No problem," then added that there was no slicer and he'd have to do it with a knife. I asked why there was no slicer, and he said that the deli department is where folks get sliced meats. A mental light bulb went off and we headed over there. The deli guy also said "No problem," but did note that he has only sliced cooked meats (bologna, etc.) previously. Still, he made quick work of my roast. I imagine they were a little annoyed later, when they got around to cleaning their slicer. There's a big difference between cooked bologna residue and raw sirloin residue.

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