Eat what you store, store what you eat....

[fnfalguy]

Figured I’d try to start a thread to encourage folks to actually use their stores, since that’s the best way to see what works for you and what doesn’t. Personally, we find in our household that we use our items from food storage on a regular basis. This was a change from when we first started out on our path. We built up a stockpile of food stuff that we likely wont be able to finish in a lifetime, nor would we want to. I mean, how much wheat berries do I really want to process. So several years ago we changed how we built up our storage.

So for breakfast today, the items from the long term storage were shredded potatoes, dehydrated onions and freeze dried sausage. From the mid term storage we had a mix of mushrooms. And from the more “typical” length storage we have butter, cheese and eggs from our chickens. All three of which could have come from long term storage as well.


It’s taken a while for us to change the mind set of what a “survival” meal looks like, but here it is.

 

[Blimey]

Agreed. I way overbought kidney beans years ago and still trying to get through them, but discovered we eat quite a lot of rice and garbonzo beans, sugar, etc.

 

[BDinPutnam]

Right on.

It helps with budgeting, and rotation. And when you think about a natural disaster or even the infamous Total Societal Breakdown- think about psychology. Are you really going to be in the mood to mill out a shit ton of wheat?

I'm not saying you shouldn't have ANY stuff like it (we do, to an extent), just calling it for what it is- last resort'ish.

 

[fnfalguy]

Agreed, it will be the last stuff eaten. Or passed along to others as charity during time of need. Ethically speaking, if it ever came down to it, i would rather feed my neighbor instead of shoot them. Much less of a hassle.

Right on.

It helps with budgeting, and rotation. And when you think about a natural disaster or even the infamous Total Societal Breakdown- think about psychology. Are you really going to be in the mood to mill out a shit ton of wheat?

I'm not saying you shouldn't have ANY stuff like it (we do, to an extent), just calling it for what it is- last resort'ish.

 

[BDinPutnam]

PS @fnfalguy that dried sausage looks like dry cat food.

Where'd you get it if you don't mind my asking? I've seen some sources for #10 cans which seems like a lot for two people, I have considered getting some though.

And, agreed, I'd rather keep the neighbors fed than dead, resources allowing of course.

 

[fnfalguy]

Describing its appearance as cat food is being a bit generous. Could be deer droppings as well. But it tastes good, and even better on a pizza.

For two of the places listed below (Emergency Essentials & Ready Store), they have monthly group specials which have very good pricing. Honeyville will do 20% off a few times a year. For the staples, I go to the LDS cannery as you cannot beat their price on the items they cover and their hot chocolate is phenomenal.

Some of the places that I currently shop from are:
Emergency Essentials - Link to small portion to try

Freeze-Dried 4 Serving Sausage Crumbles Pouch

Honeyville Farms

Freeze Dried Sausage | Crumbles | honeyville.com

Ready Store - Haven’t tried this specific manufacturers, but will be soon.

Freeze-Dried Sausage Crumbles | Daily Bread

If there are specific items you want to try, let me know and if I have a can open at the time, I will be happy to send a ziplock of it your way. I work in Fishkill so I cannot imagine you are that far away.

PS @fnfalguy that dried sausage looks like dry cat food.

Where'd you get it if you don't mind my asking? I've seen some sources for #10 cans which seems like a lot for two people, I have considered getting some though.

 

[BDinPutnam]

Thank you! I will take a look at these sites tonight!

 

[NYGuns]

So how was it? Delicious? Disgusting? Decent ?

 

[fnfalguy]

It was great. Usually is. It’s a regular weekend thing in some form. It’s a great way to get people into food storage as it doesn’t taste like zombie food, Datrex bars or MREs that people have in the head for long term storage.

On the topic of Datrex bars, one more than decent (at least for us) long term bar are Millenium bars. Usually keep a few in my BOB and car. They come in a few different flavors, I really like the blueberry. Have a 5 year shelf life and adds a nice variety to the BOB. I’ll actually grab one on occasion when heading out the door, but they are a bit pricey compared to a clif bar.

New Millennium Food Bars

So how was it? Delicious? Disgusting? Decent ?

 

[Depick]

That’s a pretty decent looking meal. Good thoughts on your storage as well.

 

[Beah]

Looks surprisingly good! I do the same with our stores, we backpack/hike a lot so the majority of stuff I have is MRE's and freeze dried packs.

 

[Blimey]

It was great. Usually is. It’s a regular weekend thing in some form. It’s a great way to get people into food storage as it doesn’t taste like zombie food, Datrex bars or MREs that people have in the head for long term storage.

On the topic of Datrex bars, one more than decent (at least for us) long term bar are Millenium bars. Usually keep a few in my BOB and car. They come in a few different flavors, I really like the blueberry. Have a 5 year shelf life and adds a nice variety to the BOB. I’ll actually grab one on occasion when heading out the door, but they are a bit pricey compared to a clif bar.

New Millennium Food Bars

Is the shelf life under "duress" conditions, though? I have an emergency ration I got from walmart I keep in each car (vacuum sealed basically like a short bread), but I think the true emergency rations, like fit for a boat, also are designed to withstand (or at least rated to) excessive heat as well.

As for bars, I am a total slut for Metrx bars. I eat them constantly. Cookie dough tastes amazing. We do keep cliff bars for my wife but metrx are my go-to.

 

[livingston]

Right on.

It helps with budgeting, and rotation. And when you think about a natural disaster or even the infamous Total Societal Breakdown- think about psychology. Are you really going to be in the mood to mill out a shit ton of wheat?

I'm not saying you shouldn't have ANY stuff like it (we do, to an extent), just calling it for what it is- last resort'ish.

It does not take much to process wheat if you have a decent grinder . Bread has been one of the earliest staples man has had .One can capture yeast from the air to make soudough bread .

As far as being in the mood .... IF one is hungry enough .... you will grind all day ....

 

[fnfalguy]

@Blimey I rotate them out every 2 years. Some additional information can be found:

New Millennium Energy Bar Review - Top Food Storage Reviews

And from the manufacturer:

SOS Food Lab

 

[fnfalguy]

One can process with a real grinder. We have made bread on multiple occasions using either our hand grinder or electric grinder, but for us and living out of our storage for multiple years now, its easier and better in our situation to use the wheat berries for a breakfast and stick with already ground flour. Shorter shelf life on the flour but it gets rotated regularly.

It does not take much to process wheat if you have a decent grinder . Bread has been one of the earliest staples man has had .One can capture yeast from the air to make soudough bread .

As far as being in the mood .... IF one is hungry enough .... you will grind all day ....

 

[Podmonkey]

Back when I was unemployed in NY (go figure)
I went through my entire two case stash of MREs. Does that count?

 

[fnfalguy]

It 100% does. While its sexy to think about EMPs, Blue Helmets coming over the hill or zombies fast roping into your AOE, the likely emergencies are things like loss of a job, power outage from weather, etc.. The less people affected, the more likely it is.

Back when I was unemployed in NY (go figure)
I went through my entire two case stash of MREs. Does that count?

 

[Podmonkey]

Finally, at the end I was forced to eat even the dreaded bean burrito one! <shudders>

 

[fnfalguy]

I guess better than the veggie omelet (vomlette). I have yet to find any US MREs that i would look forward to. However, some of the desserts are surprisingly tasty.

 

[Podmonkey]

I guess better than the veggie omelet (vomlette). I have yet to find any US MREs that i would look forward to. However, some of the desserts are surprisingly tasty.

Veggie omelet? That wasn't part of the menu when I was in. I didn't mind MREs actually.
In fact I rather enjoyed the chicken cavatelli, beef ravioli, and spaghetti and meatballs meals.
As I have said many, many time in the past I always preferred MREs to the God awful field hots during training. How anyone could tolerate literally green reconstituted eggs and ham/steak that was just about %100 gristle was always beyond me. We had this one guy, SGT Atkins, that just loved the Paramlat milk. The strawberry ones were alright I guess.

 

[Acer-m14]

hope you don't get raided ... Sargent !!!! we found dried mushrooms ...

 

[MadScientist]

If anybody’s looking for a good canned meat, recommend these guys:
Best Canned Meat, Canned Beef, Canned Pork by Wertz Farm Market |

Definitely a little on the pricier side but quality is noticeable. Claim a 25 year shelf life. As it comes out of the can, it’s already like 75% of a good soup (meat and stock) toss in a cheap can of carrots and potatoes and your eating pretty

May be worth a shot to liven up that pantry with something pretty palatable.

 

[BDinPutnam]

@fnfalguy and @Podmonkey I may show my age here but. .. while I was never in service I ate my share.

Cherry Nutcake was the shit. When you polished off a ham/chicken loaf and were holding the entire cracker and accessories pack in reserve for Ranger pudding. Mm.

 

[fnfalguy]

@MadScientist Thanks for posting that link as I wasn’t aware of that particular company. We have been using Keystone canned meats as the source of canned meat products. They carry ground beef, beef chunks, chicken, turkey and pork. It’s very good in stews and soups. The ground beef holds its flavor well in tacos, but the texture for me is a bit too soft. But will definitely do in a pinch. The cans that we have been getting recently have a 3-5 year shelf life on them which for us is sufficient as they will get rotated out within that time frame. Link to the pork in walmart below. Rumor has it that some of the Walmart’s carry their product on the shelf, but I haven’t seen it in our local stores.

https://www.walmart.com/ip/Keystone-Heat-Serve-Pork-28-oz/10317620

If anybody’s looking for a good canned meat, recommend these guys:
Best Canned Meat, Canned Beef, Canned Pork by Wertz Farm Market |

Definitely a little on the pricier side but quality is noticeable. Claim a 25 year shelf life. As it comes out of the can, it’s already like 75% of a good soup (meat and stock) toss in a cheap can of carrots and potatoes and your eating pretty

May be worth a shot to liven up that pantry with something pretty palatable.

 

[Criticalt]

We just live like this.
We can everything including meat from livestock and wild harvested.
I even have 2 jars of squirrel!!! Never tried it but will this winter, after a year of canning.
We have jars of vegetables that have been in the pantry for 20 years.........for research purposes.
We also dry meats, grains and vegetables.

 

[MadScientist]

We just live like this.
We can everything including meat from livestock and wild harvested.
I even have 2 jars of squirrel!!! Never tried it but will this winter, after a year of canning.
We have jars of vegetables that have been in the pantry for 20 years.........for research purposes.
We also dry meats, grains and vegetables.

I’ve never canned meat but I do can tomatoes and I pickle other veggies, make preserves, ect.
Is there anything special you have to do for meat or is it largely the same process?

 

[MadScientist]

@MadScientist Thanks for posting that link as I wasn’t aware of that particular company. We have been using Keystone canned meats as the source of canned meat products. They carry ground beef, beef chunks, chicken, turkey and pork. It’s very good in stews and soups. The ground beef holds its flavor well in tacos, but the texture for me is a bit too soft. But will definitely do in a pinch. The cans that we have been getting recently have a 3-5 year shelf life on them which for us is sufficient as they will get rotated out within that time frame. Link to the pork in walmart below. Rumor has it that some of the Walmart’s carry their product on the shelf, but I haven’t seen it in our local stores.

https://www.walmart.com/ip/Keystone-Heat-Serve-Pork-28-oz/10317620

Ive tried looking for keystone but haven’t found it in local Walmart’s either. Since it’s cheaper than the brand I listed it may be better for building up bigger reserves

 

[Criticalt]

I’ve never canned meat but I do can tomatoes and I pickle other veggies, make preserves, ect.
Is there anything special you have to do for meat or is it largely the same process?

We do it a few ways.
We pressure cook, then can warm.
We put raw meat, usually fish from our ponds, in jars and cook it in boiling water.
We also heavily salt raw meat, add to jars and seal.
We also put smoked meat,ie, Salmon, Deer, Beef...in jars with olive oil.
We also smoke, dry, salt...meats(usually pork)and hang them in our "cheese cave" room, along with several hunks of cheese.
Ive made ham, Prosciutto and bacon for 20 years.
Also great jerky in our smokehouse.

 

[Criticalt]

I should add, we use a pressure canner for almost all meat canning.
We only use hot water canning if we are going to use it within the year.

 

[livingston]

I should add, we use a pressure canner for almost all meat canning.
We only use hot water canning if we are going to use it within the year.

Not an expert canner ... but ...


Basic equipment for home canning meat
Because meat is a low-acid food, it must be processed in a pressure canner. This allows the meat to be heated at a temperature higher than boiling, which kills the dangerous bacteria that could cause food poisoning or illness. In a pressure canner, the steam causes the internal temperature to rise to 240° F, which is a safe temperature to process low acid food. A simple boiling water bath canner only heats the food to boiling, which is 180° F. This does not allow the food to reach a high enough temperature to kill possible bacteria, no matter how long you process the food.

Yes, in the “old days” people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat.

You can safely and easily can your own meat | Backwoods Home Magazine