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Preps for Home Use / Re: preserve meat
« Last post by Henry on January 31, 2017, 09:43:54 AM »
Good post Zek !
We use mostly salting and than smoking most of the meets. I am afraid to of drying meet because of the humid and warm conditions in our region.Last few years was too warm even during hunting season, so I had to put air condition in my outdoor 
"kitchen" where i process all my butchering.
We do a lot meet preserving in in pork fat (lard) , but my favor is preserved duck liver mix with duck fat later used as bread spread.
They will lasts up two years.
Noteworthy News / Quebec Shooting
« Last post by Mountainman on January 30, 2017, 11:41:45 PM »

By now you might have heard there was a shooting incident at a mosque in Quebec City or nearby. Last I heard 6 were confirmed dead and 18 were wounded. Although, early reports stated two shooters, last I heard it was a lone gunman. A headline from the Canadian Press stated he was a Trump loving, far right person. WTF.

Now I know no great tragedy goes unexploited by the media or TPTB......I expect no less from this.

To the victims of this I regret that you have had to suffer like this, may you find some peace.

To everyone in the emergency preparedness community, time to conduct a review of your plans and review your provisions. There is the stink of evil doings behind this, a darkest evil beyond the senseless slaughter of innocent people.  Stay vigilant. Take care of your family and loved ones. Keep you head on a swivel.

Take care out there,


PS - I have not watched the video from Rebel Media, but it can't be any worse than CBC, CTV, or any other lame stream source.
Preps for Home Use / preserve meat
« Last post by zeker on January 29, 2017, 03:59:52 PM »
4 Forgotten Meat-Preservation Methods Of The 1800s
Written by: James Walton Off-Grid Foods 6 Comments Print This Article Print This Article

4 Forgotten Meat-Preservation Methods of the 1800s

The struggle to keep and store enough food is not a new problem, and as far back as 12,000 B.C., there is evidence of food preservation. The greatest tools to the ancients would have been sun and wind. Of course, we also can look to the Native Americans to learn how food was preserved. They smoked and salted meat to make it last longer.

Or we can look to the classically trained chefs of the 1800s. Their stories may not be as exciting or as fraught with peril as the American pioneers, but under certain kings they could be one bad meal away from the gallows!

1. Fat cap

Fat has an astounding ability to preserve. This is especially true when it rises to the top and seals in food. When fat cools and seals food in, it also keeps oxygen out. Without that precious oxygen, it takes much longer for the food to spoil. That is because bacteria need oxygen to proliferate.

One of the best ways to take advantage of this fat or fat cap is to create a stock or broth. Bone broth has become very popular and would work here, as well. As you simmer the bones in your stock or broth, try not to skim off the fat. (Although you do need to skim off the foam and impurities.)

As this mixture cools, you will see the fat cap begin to rise, form and solidify. Store this somewhere cool. A refrigerator is ideal for the modern homesteader, but a cool basement will work, as well, particularly in colder temperatures. In the fridge, you will get up to a month if you leave the fat cap undisturbed; you could get up to two weeks in a nice cool area.

2. Salt cure and hang

This is a combination of techniques and is one of my very favorite preparations. The best method comes from the world-famous chef, Jacques Pepin.

Traditionally it is to be used on the pork picnic or hind quarters. You will first have to salt this piece of meat for 30 days. Place it in a large container or odorless trash bag. Cover it completely with salt and leave it in a cool place for a month.

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After the month is up, wipe off the salt, but do not rinse it because we are in the business of dehydration with this preparation; rub it with some whiskey or bourbon. In France, they would tell us to use cognac but we are in America so I use what we make here.

Next, wrap this beauty in some cheesecloth or a breathable chef’s coat.

The timing is critical, as it will take six months to hang and dry. You must be aware of your climate and the time of the year. To do this right, you need a nice cool, dry environment that will stay that way for most of the six months. On the East Coast, that means hanging your pork around September or October and pulling it down in March or April.

After about three months, unwrap your meat and give it a look. Make sure it hasn’t fallen prey to bugs or something bigger! Also, there may be some mold growing on this meat and you will need to trim that off, as well. Rewrap and hang for the remainder of time.

Once you have reached the six-month mark, drop your meat and bring it inside. Touch the meat; is it springy in the center or solid? Cut it in half and look it over. If it’s not completely dry, it will still be gummy in the middle. Wrap it again and hang it for another month. If it’s dry, shave off any mold and unsightly pieces.

Eat it raw or use it to flavor soups, pastas and stews.

In today’s world, this might sound like a lot of work for something you cannot eat for six months, but if you killed an animal in September and you could have access to the meat six months later, that would be a huge benefit to the people who are storing food.

I have used this on the following cuts of meat as well:

Beef shoulder — same prep as pork
Deer hind quarter — same prep as pork
Duck breast — salt one week; hang 1 month
Goose breast — salt two weeks; hang 2 months.

3. Rillette

The rillette is a preparation that also takes advantage of the powerful preserving qualities of fat. This preparation is traditionally used for rabbit and is one of my favorite ways to enjoy a good hare.


The meat of a rabbit should be roasted slow and low in an oven until it gets tender. It is then minced or processed in a food processor with a mix of herbs. (Chefs of the 1800s, of course, would have used cleavers.) For this flavor, use lavender, thyme and oregano. Chill the meat at this point.

Add fat to this mixture, as that is what makes it a rillette. Traditionally duck fat is used for this and you want the mix to be pretty creamy. In other words, add chilled fat slowly into your food processor until you achieve a good balance. Season it if you wish with salt and pepper.

Divide your rillette into smaller containers and top each with some warmed duck fat that will harden like the fat cap we mentioned earlier.

I am not positive on shelf life of the rillette because they get eaten fast. I bet if you had tops to cover them and buried this in the ground during winter, they would last at least a month.

4. Confit

I have saved my very favorite chef prep method for last. To “confit” is to cook on extremely low heat, submerged in fat. It is basically deep fat baking instead of frying. The results are totally different from that of deep fat frying, though. Meat is transformed into something incredible at these low temps.

We will focus on duck legs, as that is the classic meat used. Salt the duck legs for 24 hours and cover them with a little fresh thyme. After 24 hours, rinse and place the legs in a nice deep baking dish. Next, cover with duck fat and bake at about 200 degrees for six hours.

The legs become juicy, tender and incredibly succulent. They are also covered in fat. I am sure you know where this is going. Once cooled, the fat will harden and prevent spoilage. Shelf life: one month.
Food / jerusalem artichokes. winter food
« Last post by zeker on January 29, 2017, 02:24:37 PM »

this vid shows loose soil in winter.. NOT HERE.. unless you mulch heavily
Mountanman's Author Section / The GOOD Plan Available at Prep4Emergency dot com
« Last post by Mountainman on January 28, 2017, 04:31:13 PM »

Duffman has his online store up and running. Drop by and show your support. Congrats Duffman!! Many successes.

Copies of The G.O.O.D. Plan - Get Out Of Dodge are available at Prep 4 Emergency dot com.


Member Businesses / Re: Online store is up
« Last post by Mountainman on January 28, 2017, 04:27:43 PM »
Congrats Duffman!!!

Very happy to hear your online store is now operational. Best success!!!

For anyone looking to check out the new shop: [size=78%][/size]


Communications / Rangerfone s-15 Smartphone Becomes HAM Radio
« Last post by Mountainman on January 28, 2017, 04:11:05 PM »

Bumped in to this video the other day. This has some potential for the emergency preparedness community. This is a HAM radio app run through a Rangerfone S-15 smartphone. This is neat. I am not sure what it can do......but, it would be very interesting for the HAM around here to watch this and report back with what they think this unit could be useful for.

Here is the link: [size=78%][/size]

I am going to think out loud here.....would this phone/radio unit be able to run in a digital environment say PSK31 or similar?? How about the AmmRON American Redoubt network?? This unit has potential. It is a field tough smartphone to start with....submersible, although not waterproof. This was tested in the video in the link. Most smartphone cannot survive falling in the snow or a mishap into a puddle. I would guess this unit could survive in your pocket during a creek/river crossing but not a scuba insertion. The fact you can make a phone operate in the HAM world with the same unit is worth learning more about.

I look forward to hearing what other know and are willing to share about this kind of technology.


Security / Re: interesting set of vids on prepping. canadian prepper
« Last post by Mountainman on January 28, 2017, 03:28:07 PM »

Here is canadian prepper's video on the SAS Tactical Bow - Survival Archery System.

Seems interesting, even when watching with the volume on low or off.


PS - Here is a video from the manufacture:
Contests / Online store contest
« Last post by Duffmanprepper on January 28, 2017, 03:21:17 PM »
With our new store we will be holding a contest every month please go to our site and register to be entered
Member Businesses / Online store is up
« Last post by Duffmanprepper on January 28, 2017, 03:19:44 PM »
Finally got our store up if you want to check it out we are still adding inventory but money was tight it will be added for the next few years at least till the store is to my liking
But if you see something you want us to bring in let me know on the website
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