12/ but my point is that you'd rather have a 25 ft^3 freezer with 20 ft^3 of meat and 5 of water, than a smaller freezer stuffed all the way with meat
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23/ Yep, it's sodium chloride, just like table salt. In 100% SHTF road warrior scenario (e.g. EMP), I'd pulverize the salt, pull all the meat from the freezers, then layer salt / meat / salt / meat / salt meat and open the defrost / drain taphttps://twitter.com/BuucketHe4d/status/1239957175281336321 …
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24/ catch the brine discharge in buckets! dry it out in the sun voila free salt
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25/ of course, if you pack meat in salt, the meat (a) lasts forever, (b) gets dry and SALTY AF you'll probably want to soak the meat in water overnight before cooking it
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