Robert Goebel

Timothy Norton wrote:How about corn nixtamalization?

Yes, the standard id pickling lime or slacked lime to make nixtamal from the corn. 4 cups of corn, 1 gallon of water and 2 Tbsp of lime to do it. Simmer 45 minutes and rest over night. Drain and wash corn 4 times or more until water is clean. You can Sub 4 cups of wood ash for the 2 tbsp of lime.

This is a good way to make field corn edible for us and unlock vitamins and minerals we normally would not get. Once made grind fresh to make tortillas. Grind dry to make masa or grits. Or cook 5 hours or about to make it Hominy. Excellent skill to have for a SHTF moment.

I am right near Rt 81 in Maryland and been trying to move more toward growing and doing as much at home as I can. Long time hunter and game meats is big to me and and making my own bacons, bologna, snack sticks and more. Built a smokehouse years back and have always thought of making a dual vaulted oven for the brick house. Since making a rocket J stove I was thinking about making a top for an oven. The stove is not insulated but tripped over this place to read some more on it. I go by Archeryrob mostly on the net as I was obsessed with primitive archery for many years back.