I can't remember which class this little tid-bit of info came from but here goes. The American Indians would send the women of the tribe out of camp whenever they brought a bear into camp for dressing for that very same reason. I found this facinating.

I have dried it.

Slice it thin, like 1/8". Put it one layer deep on a ceramic plate. Nuke on high for three minutes. Crispy, dry, and kinda like bacon without smoke.

Yes, frozen solid with no outward ill effects. Now I'll thaw it and see how it comes out of the can.
I assume I could eat it just like I could drink my frozen water. At worst you could build a fire and sit the frozen items next to it to thaw, assuming you could make a camp fire. If you only have something like an esbit stove you could shave off slices with your knife and cook it that way. Doesn't matter so much if its frozen then.

Is there a big security exposure at a raisin plant? Raisin rustlers? Prune pirates? Grape grabbers? Apricot abductors?
Just askin...

"...Is there a big security exposure at a raisin plant?..."

Beats me, but she said that they had three roving guards on graveyard shift. Of course, this was in central CA, where they will steal anything that is not tied down...

Back when I worked as a maintenance mechanic at Iowa Beef, there was a definite difference between being on the slaughter and butcher side of the plant, and being on the rendering side. Funny thing is, I would have to work the gut pile auger or the mealy or the hide soaker in the rendering side fixing something, then have to go to the butcher side and work on the conveyor or the chain hoist or the carcass rinser, and there was no provision for cleaning yourself or the equipment in between.

Nothing beats being up to your bellybutton in guts to give you a real sense of tolerance for what you eat. After working that stunt, dressing an elk or a deer wasn't disturbing at all. The toughest part of working at the plant (other than being hot and sweaty from dusk till dawn), was when they would bring in the 4-H bulls from the fair, and they'd be all dolled up and looking for their pampering session, and the boys would hot shot them into the knocking chute. I don't know as I care much for turning my food into a pet beforehand.

Anymore I make my own ground meat (beef, sausage, weiners). It is a chore, but the result is I know what is in my food, and I can control the quality. If there was one thing I learnt about working the slaughterhouse, you don't want to buy ground beef in a tube anymore.

I reckon the not knowing part of this is for the better. As much as it might turn folks stomachs to have to raise and butcher and process their own beef, if most folks ever saw what happened in a plant, they would be far more afraid of what comes out of there and onto their plate, maybe enough to convince them doing it themselves is preferable, or else going veg...

I visited a peanut butter plant in dothan, alabama-had a friend at fort rucker-and watched as they opened cases of outdated pb and scraped it into the new stuff on the line. It gets heated and renewwed , or diluted, or something. Even the freaking vegetables (legumes) are not terribly wholesome in the processing. FDA limits for rodent feces and insect parts in flour are substantially greater than zero. Beer is safe, and the insects that you gather in your yard-all else is in qusetion if processed.

Don't you mean the grapeyard shift.....

I am speachless...

DOH.