TweetBiltong – A Fantastically Simple Way to Preserve Meat
Today is a show about one of the fundamentals of modern survival philosophy, food storage. Food storage is actually something that at one time was simply something everyone did. Every home in America at one time seemed to have a root cellar full of canned goods.
Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood. Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere. This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of “the government will fix our problems”. The reality is that the bunker approach of military rations is both inaccurate and impractical.
To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers. The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program. The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.
Join me today as we discuss…
Why storing food is practical even if society never collapses
Rule One – Eat what you store, store what you eat
Keep a food journal
Use “copy caning”
Think with a “meal mentality”
Store what “the kids” eat
Store pet food as well
Rule Two – Take advantage of opportunity buys
Watch for sales
Use coupons
Pattern seasonal trends
Understand
Rule Three – Find local sources of food and partake of them
Buy from local producers
Learn about local seasonal opportunities
Yes hunting and fishing (leveraged with rule five)
Learn local wild edibles (there is always something)
Rule Four – Use commercially prepared long term storables as extenders
Find “meal ingredients” and store those
Buy a can of this, a can of that, try stuff, stock what you like
Learn about making “meals in a jar”
Don’t go overboard on this stuff
Rule Five – Become a producer of food and/or storables
Gardens are great, perennials are even better
Small livestock is a great option
Consider aquaponics, hydroponics and things like microgreens
Learn multiple storage techniques
Flash freezing
Dehydrating
Jerky/Biltong
Canning
Smoking
Confit
Dry canning (I do it with jars and the vaccucanner)
Producing storables from other foods is your silver bullet
Become a great cook, stretch what others consider waste
Where “rice and beans” fits in this mix
Rule Six – Seek a Holistic Solution
None of these rules stand alone
A formula is always more than the sum of its parts
Take your time, ease into this as a “way of living”
How storing food empowers you to live a better life
Resources for today’s show…
Join the Members Brigade
The Year 1759
Join Our Forum
Walking To Freedom
GenForward.com
TSP Gear
PermaEthos.com
AgriTrue.com
tspaz.com – Support TSP When You Shop on Amazon.com
My Video on Biltong
My Review of the Vaccucanner
Podcast about Meals In A Jar with Jennifer Ess
Harrison Bergeron Full Movie on YouTube
Timeless Ways – Hilary Stag
Sponsors of the Day
Harvest Eating
Backwoods Home
Two Chicks Meat and Poultry
Cold Hardy Avacados – Varieties include: Joey, Lila, Poncho, Brazos and Mexicola.
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They have excellent rich flavor and are known to be heavy producers and require well drained soil.
Cold Hardy Avocado trees that are mature, have withstood temperatures as low as 15-18 degrees. We recommend covering the tree the first winter if the tempe[...]