Emergency Disaster Survival Links.

An interesting discussion to say the least!

Within a few months I should be moved into central Texas. One of my priorities is investing in some land a good ways away from civilization, the objective being to have a place to go if things go from bad where I can hunt and cultivate edible local flora. Paddle cactus seem like a likely choice considering how prevalent they are out there but I'd like to practice preparing them before I end up having to.

Poncho - how does one prepare 'coon? I've had a little opossum before but I've never had racoon.

 

You can say that again!

Hey, quit giving away all our country folk secrets! :smilewinkgrin:

If the worst comes about, city folks will take down herds of cattle and other livestock rather quickly. They'll be easy targets as they can't be maintained for very long inside protective buildings. Especially after commercial feeds run out.

More than once, I've looked out our back window and smiled, as I've watched our livestock, on the hoof, in the back 40. At varying times -- wild turkey, Bambi, ground hogs, squirrels, quail, rabbits, geese, coon and possom. Within shouting distance there's an abundant supply of fish, beaver, black walnuts, hickory nuts, crayfish, wild plums, blackberries, passion fruit, elderberries, mulberries and other wild treats. Oh... don't forget the snakes native to your area.

Smiled because my sis would rant and rail about squirrels raiding her birdfeeders. All the while, not realizing she may be establishing her herd for the dinner table.

Now is the time to scout the neighborhood for what can be utilized, in season, after the shelves are bare at FoodLion. There may be a bonanza in "weed" filled urban and city vacant lots. And in the backyards of abandoned houses. For example, I know where there are apple and peach trees remaining after an old house was torn down. These aren't visible from the road, thus aren't likely targets in a worse case situation.

Now is the time to learn what to look for, in season. Now is the time to learn how to harvest the crop, whether it has feet or roots. Now is the time to learn how to process it for fresh and preserved meals. Now is the time to acquire what is needed to do the same, whether it's equipment, knowlege, or hand-on experience where possible.

If you don't already know, learn how to butcher a chicken. Learn the difference between cooking a tender fryer and a tough old laying hen. With that knowledge, you'll already know about 80% of what's needed to butcher any wild game. The principles are the same whether it's a rooster or a racoon. If it has feathers, pluck it (or skin it). If it has fur, skin it. If you can find the joints in a chicken to cut it into pieces, you'll know most of what it takes to do the same thing with a rabbit, deer, bear, or wild boar.

Just remember to also stock the herbs and spices needed to enhance the flavor of wild foods. It doesn't hurt to have an herb garden tucked away somewhere on your back 40. I'm guessing that my rosemary patch is about 30 years old. If your climate permits, grow your own garlic, chives, and ginger. Even if someone does manage to raid your pantry, it isn't likely they'll take the time to dig up your garlic, too. Especially if you have it "hidden" in decorative flower beds.

Couple more notes, as this post is gettng too long.

Herbs and spices - shop the warehouse stores and not the spice rack at the grocery store. Buy those big containers of Tones from Sam's Club, for example. The price per ounce at the grocery store is outrageous when sold in those tiny spice bottles when compared to bulk purchases.

How much salt do you have in the pantry today? Half a box? That won't go very far towards seasoning those wild foods. Nor to preserve the bounty that you happen upon. Plus, salt will be worth it's weight in gold in an EOTWAWKI situation. Salt will be a barter item, as it has been from the dawn of civilization. Add peppercorns to your list, too.

 

Stalking the Wild Asparagus, is a very good book by Euell Gibbon. He used to take people to abandoned lots in cities, walk around picking leaves and plants and then cooking them a meal with what he had found.

I expect the book is out-of-print, so you will have to find a used on on Amazon or some other web seller of such books.

 

Only if you have gas in your tank.

HankD

 

Idon't know about that, but I used to have a car when it got hot enough l,ike in summer, I could bake biscuits on the car.

 

Yep, in the days when there was a nice sized shelf behind the backseat at the top of the seat, it made a pretty good solar oven.

Oh, you said on the car..... Not in the car. How'd you do that? Just set a pan of biscuits on the hood, for example?

 

When I was in boy scouts years back, we made a sort of stew with some ground beef, green beans, corn, diced potatoes, pimiento, green pepper, mixed it all together, put it in an aluminum foil packet, set it down in an aluminum meatloaf pan, wrapped that in foil and put it on top of the engine block of a 1982 Ford F-150, and drove for about 40 miles. We could smell it cooking during the trip from time to time. When we got to our destination, we opened the foil. Perfect, just like it had baked in an oven. Our scoutmaster had several recipies like that, with the amount of time and distance needed to drive in order for the food to cook.

 

Lard-home rendered and preserved

Also from post #28"

"canning lard is easy. the key is to simmer long enough to get all the water and impurities (cracklings) out so it stores longest. Here is the technique:


there are 2 ways to prepare fat for canning. the direct method is used for fat like you have - bulk fat basically right off the critter (yours looks like it may be all ready chopped) This also works for not only lard, but any other fat you want to save for cooking or other uses (chicken fat, btw, is superior in cakes).


1. Direct rendering:

Chop the fat up fine. I like an old meat grinder for this, if your food processor will handle it, it will work too. The finer the chop, the quicker the render.

Place chopped fat in a large pot, melt over LOW heat. A double boiler works best for this, if you can rig one up or have one. It takes a long time, so schedule at least one whole day for this.

Cook until all the fat in the pot is liquid, and the connective tissue that cooks out sinks down to the bottom. These are called cracklings and are good, too.

Strain the melted fat through a cotton or muslin cloth wrung out in hot water. Set aside the cracklings.

Reheat the fat and simmer to remove any water in it (10 min simmer time at least).

Meanwhile, heat up jars in the oven (Heat jars in a 250 degree oven for 20 minutes, without rings or seals.) and sterilize the flat lids (not the rings) by pouring boiling water over them and letting it sit until needed.

When the fat is well boiled, pour hot into a hot jar, and top with a freshly dried lid. Fill up to 1/4 inch to the top. As it cools it will seal. Keep in a dark cool place. Keeps at least two years - mine keeps even longer.


2. Water method: Used for cleaning mixed fats, or cleaning used fats taken from soups, or that have bits of tissue on them.

You do not need a double boiler for this, just boil the fats with an equal amount of water on the stove on medium heat until melted.

Let cool in the pot, then refrigerate in the pot, water and all. The fat will rise up. Remove the solid cake, scrape off any 'stuff' on the bottom so you have only plain fat.

Reheat if you want to can it. You need to drive out residual water and impurities.

This is handy if you have a strong flavored fat (goose fat, mutton, etc) that you want to mix with a mild fat (beef suet or lard) to tame down the flavor. This will also clean fats saved from soups, gravies, or salt meats.

Then boil it and can it as in the direct method.


Remember those cracklings? Use them measure for measure for fat in biscuits or cornbread. Use them to season a mess of greens or green beans. Even good in boiled beans, adding fat and an indescribable bacony, crunchy flavor.

Saving other fats is done the same way. I keep fats seperate depending on their use: chicken, turkey and goose measure for measure for the fat in baking, lard for pie crusts and frying, beef fat for high temperature frying (french fries), deer tallow for waterproofing buckskins and leathers, as well as for skin-softening herbal creams. Only when there are impurities in the fats do they start to smell bad, so render any fats you plan to save to make them clean.

Hopefully this will help you process all that wonderful lard you scored!"

 

A few minor details: the zombies will have all the raw materials, the electricity will be off, and there will be no fuel --not even dried cow patties, available.

Prepare for a nuclear winter--underground--also a triple perimeter with booby traps.

Better: get ready for the rapture.

Even so, come, Lord Jesus.

Bro. James

 

This thread has lasted four times longer than canned lard.

 

You're something else. I enjoy your humor. In person I bet you're even funnier,but it transfers well in this medium.

 

Have you ever seen a can of lard go bad?

 

Did you read kyredneck's recipe a few posts up? Lard in a canning jar. Whodda thunk it?

Mamma always made her pie crust with lard. We got pot smoking hippies up here that try to get you to make a pie crust with olive oil and natural spring water. Funny how somebody set on frying their own brains would be worried about my cholesterol. Anyway, it's just terrible trying to eat, You gotta have good, pure lard to make a nice flaky crust. If an apple, cherry or strawberry rhubarb has to die it deserves to go wrapped in a decent pie crust.

Mamma was a pie making machine: fruit pies, cream pies, meat pies (pasty for us Northern folk), pot pies and these little cookies made out of jam and leftover dough scraps. If it was a day that ended with the letter Y Mamma would bake a pie.

So, to answer your question, nope. Good lard don't keep.

 

It's fat and oil. Of course it goes bad. Even in a sealed can, there is some oxygen content and it will eventually lead to the lard becoming rancid.