Hey y’all…

Right quick because we’re about to start a full day here…

Folks in The Before Time used salt to preserve meat. Now that winter is over, there are many hardware stores, grocery stores and Big Box stores with excess supplies of bagged salt, left over from winter.

It’s cheap and it’s there – since it will cost money for those stores to send it all back – more than it’s currently worth – it’s priced to move. You need plain old salt. Sodium Chloride, NaCl. Not “ice melt” which is something else. Plain old Morton rock salt will be worth it’s weight in solid platinum when things go pear-shaped.

I’ve set aside 75 pounds of rock salt for treating meat. I will probably buy a few more 25lb bags and sock them away as well. It doesn’t have to be the finely milled bags you find at certain stores, milled specifically for the treatment of meat – plain old rock salt is fine. You can always crush it down with a rolling pin (or even an empty beer bottle) to the correct granulation at a later date, when you need it.

An alternative would be finding out where your county/city stores it’s road salt for the winter. Go there with a large new clean plastic garbage can and beg a load of salt from them. They’ve got multiples of tons of rock salt in storage for next winter… they’ll probably let you have a garbage can full for nothing…

The wicked flee when none pursueth..." - Proverbs 28:1