Food Shortage this Fall

[Jstpssng]

Do you cold smoke your ham?
Also why did the Doc tell your brother to avoid store bought turkey, is there something about the turkey we should all know about?
Thanks

I believe that the amount of saline in the commercial birds is why he isn't supposed to eat it.. I'm not exactly sure what cold smoking is but I am attempting my first ever ham as I write this. I soaked an 8 lb shoulder for 4 days in brine, took it out last night and put it in the smoker 2 hours ago. Hopefully it will be edible, if so I will be doing the bacon soon.

Another thing which many people are supposed to avoid is ranched salmon; it's way too laden with antibiotics.

I gave everyone in my family pork for Christmas last year, my brother Bill was glad for the boneless loin as he said it's another thing he's allowed to eat.

 

[YanmarFever]

I believe that the amount of saline in the commercial birds is why he isn't supposed to eat it.. I'm not exactly sure what cold smoking is but I am attempting my first ever ham as I write this. I soaked an 8 lb shoulder for 4 days in brine, took it out last night and put it in the smoker 2 hours ago. Hopefully it will be edible, if so I will be doing the bacon soon.

Another thing which many people are supposed to avoid is ranched salmon; it's way too laden with antibiotics.

I gave everyone in my family pork for Christmas last year, my brother Bill was glad for the boneless loin as he said it's another thing he's allowed to eat.

Salt, who would guessed?
When I smoke salmon filets in the smoker I never let it get over 175 degrees. Cold smoking is around 150 degrees for 4 hours, using guava wood for fuel and basting once every hour with honey on a paint brush.

 

[YanmarFever]

Will there be a food shortage in the US and Canada this fall/winter?

Will the Corona Virus cause problems with the farms, with harvesting table crops, with processing facilities, with the delivery systems, or with the retail systems?

Me and my family are putting out one large and two small gardens. We are planning on canning more veggies than usual and using the freezers mostly for meat. Better to be prepared and not need it than to be hungry.

Any thoughts??

RSKY

Do you think the preppers and survivalists will have the last laugh on everyone?:laughing::laughing:

 

[Jstpssng]

Salt, who would guessed?
When I smoke salmon filets in the smoker I never let it get over 175 degrees. Cold smoking is around 150 degrees for 4 hours, using guava wood for fuel and basting once every hour with honey on a paint brush.

I'm doing my ham at around 250 degrees, and apparently it will take about 8 hours. It's been in for just under 3 now, and is at about 120 degrees. . One thing I had hoped to do was smoke without nitrates; but apparently the reason for using it is to keep the meat from spoiling before it gets up to temperature. I will take a little nitrate over food poisoning...

Once I get more comfortable with what I'm doing I will try different things... I have always wanted to try smoking mackerel when they come up the coast for the summer.

 

[shooterdon]

Smithfield announced their Sioux Falls SD pork processing facility is closed indefinitely, idling a plant that handles up to 20,000 hogs per day. The Cargill beef plant in PA is closed. There are several other large plants shut down. The impact of all this remains to be seen, along with how many more facilities will close and for how long.

Smithfield is owned by the Chinese....interesting

 

[LouNY]

Smithfield announced their Sioux Falls SD pork processing facility is closed indefinitely, idling a plant that handles up to 20,000 hogs per day. The Cargill beef plant in PA is closed. There are several other large plants shut down. The impact of all this remains to be seen, along with how many more facilities will close and for how long.

Live cattle, utility grade $0.17 per pound last week.
Some auctions the commercial buyers didn't even show up for.

 

[aczlan]

Smithfield is owned by the Chinese....interesting

Probably closed the plant because a lot of their plants gut out and freeze hog carcasses, then ship them to China.

Aaron Z

 

[RickB]

Probably closed the plant because a lot of their plants gut out and freeze hog carcasses, then ship them to China.

Aaron Z

It is closed because Sioux Falls SD is a hotbed of CV infection and several hundred workers at the plant tested positive.
The Chinese have owned Smithfield since 2013. And pork exports are increasing so I fail to see how your comment makes any sense whatsoever.

 

[RickB]

Live cattle, utility grade $0.17 per pound last week.
Some auctions the commercial buyers didn't even show up for.

A lot of those cull cows usually go to Taylor (Cargill) down in PA which is closed.

 

[LouNY]

A lot of those cull cows usually go to Taylor (Cargill) down in PA which is closed.

Yep, I've heard 6000 per day USDA inspected, supposedly.