Curing was a widely used method of preserving meat before the days of refrigeration. Both Salt and Sugar (as well as combinations of both) have been used to cure meat by means of the process of osmosis. The higher concentration of salt in external water (Brine), actually causes moisture to evacuate the tissue. In addition to drawing the water from the food itself, salt curing also dehydrates and kills the bacterial organisms in food that are the primary agents of spoil. Although normal table salt can be used with some success, the most common types used are partly or wholly either sodium nitrite or sodium nitrate.
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WAPA is the Western Australian Police Academy. They regularly train their members in outback survival as well as share preparedness and training information with the general public. These ration packs are produced and issued by the Command and Land Operations Unit and are available in two menus and both have been designed to ensure food and vitamin needs are sufficient to meet daily requirements when involved in practical activities in the outdoors. I’ve decided to share add the information to Extopian because these could very easily be produced from supplies found at most traditional grocery stores; a real economic boon for those who want to add a 24 ration pack to their bug-out bag, car emergency kit or home disaster readiness plan without resorting to costly pre-made solutions.
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Whether at home or in the backcountry, there’s one weed everyone can recognize at 100 yards: the dandelion. Lawn and golf course caretakers across the country try to stem this little yellow monster that spreads like wildfire. However, with its deep taproot and remarkable regenerative properties, the dandelion will probably destined to outlast manicured lawns and fancy gardens. The weed’s tenacity and omnispresence can be turned to your advantage, however… as a tasty veggie burger!
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Whether you have a homestead, farm or simply some spare yard space at your residential home, there is certainly no other
species of animal more suited nor more than the chicken. Meat, eggs, fertilizer, waste disposal, and pest control are among the qualities of the home flock. Because of their comparatively minor outlay, ease of care and short turn around on your effort and money, they are an excellent “starter crop” for individuals looking to dabble in self-sufficiency. With many urban areas loosening or completely repealing their restrictions on suburban and urban farming, there has rarely been better time to give it a go.
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Preserving meat requires energy to be expended. Very simple concept. It is the method of using that energy that is of interest to us. The use of electrical energy via freezing is the most common form of meat preservation today — and the most fragile, as we can expect the electrical grid to go down at some point in the near future. So, what else can we do to preserve meat? All other methods of preserving meat also require the use of energy — principally yours! Some methods are easier than others, but make up for that by using another energy source than electricity. Canning meats requires jars and lids and a heat source. Those are medium-technology items, however, and may not be available deep into a crisis.
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At some point during any discussion or practice of food indepedence, preparedness or storage, any reasonable person is going to express concerns about food related illnesses. I firmly believe that most food borne illnesses are the results of avoidable factors such as negligant preparation, inadequate storage and substandard living conditions. As a case in point, I have never experience so much as an upset stomach as a result of food prepared and eaten while hiking. Every case of food borne illness I have endured has been at the hands of resteraunters and other business food services. Personal opinions about the quality of our food industry (recalls, scandals and outright criminal negligance) aside, some knowledge for the home & farm never hurts.