Smoking Meats to Preserve Them

Smoking meats to preserve them is a thousands of years old tradition. American Natives smoked their fish and meats over open fires to keep the insects away as well as to preserve the foods.

There are mainly two types of smoking.

One is Hot Smoking. Using this method you smoke the meats in hot smoke which cooks and adds the smoky flavor to the meats. Meat prepared this way should be kept above 160* to kill off the bacteria and parasites that may be in the meats. Food fixed this way should be consumed within 7 days.

The second method and the beast for long term storage is placing the meats in the cool (under 100*s) smoke from an hardwood fire. The smoke pulls the moisture from the meat and any bacteria or parasites that may be in the meat. Thus killing the things that cause meat to spoil. This also builds up a dark layer on the outside of the meat that prevents the introduction of new bacteria to the meat.

Examples of the second method are Virginia Hams. You know the hams that hang from the ceilings of the old time stores in the cloth bags.

When using either method to smoke the wood of Pine or fir types of trees should not be used as they will impart a bitter resinous taste to the meat, making it inedible.

Woods such as fruit trees ie Apple or Peach will imbibe a distinctive flavoring to the meats. Mesquite will also do so and is one of my favorites.

In a future post I will add some designs for a smokehouse to save your meats in.

Roasted Woodchuck (Groundhog)

1. Clean removing the scent glands from small of back and upper forearm areas.
2. Soak in preferred soak if so desired.
3. Bacon everything tastes better with Bacon right?
4. Potatoes, carrots, onions, corn and peas or green beans optional.
5. A couple of onions or apple and onion.
6. Salt and pepper to your taste.

Soak if desired.

Place in roaster.

Put onions or apple onion combo inside chest area.

Place bacon over woodchuck to your taste.

Put the veggies around the woodchuck.

Add about four (4) cups of water.

Place in 350 degree oven and roast for 3 to 4 hours.

Woodchuck Stew

1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Vinegar and water
Salt and pepper

1. Clean woodchuck; remove glands; about nine along back and under armpits.
2. Cut into serving sized pieces.
3. Optional soak with your favorite soak. Old folks used to use a salt water or a half water half vinegar soak in my area.
4. Parboil 20 minutes, drain, and cover with fresh boiling water.
5. Add veggies.
6. Cook until tender, thicken with flour.

Cheap Rifle for The Homestead.

From what I’ve been seeing on the web most of the people are recommending 2,000 dollar or more AR’s or Augs to the folks who ask this question.

To me that is over kill if all you need it for is to stop a coon from stealing chickens or digging in the trash. Or even up to wild dogs and coyotes that try to attack your herds.

I’ve found the Hi Point Carbines to be excellent for this use and for general around the place needs. They come in 9mm, 40SW, and 45 ACP. All pistol cartridges true but plenty powerful enough to do the job at under 50 meters. I have had a 995TS for over a year now after using it around the place and running a few thousand round through it I’m convinced it is a nice handy and dependable carbine for close work.

A really nice thing about these carbines is that Hi Point has a lifetime no questions asked warranty on them. Even if it’s one you picked up at swap meet or a yard sale. They will fix it for you.

So if you are thinking about getting a light carbine for around the home stock protection, I would highly recommend the Hi Point in you favorite caliber.

Boiled Corn Bread

The Seven tribes, mainly the Iroquois, made corn breads by boiling them in water.

They made their flour by pounding the dried corn kernels into a fine powder.

Mixing this “flour” with water they kneaded it to form loaves. By adding berries or nuts it became very satisfying. I have also seen mention of their adding cooked beans to this dough.

Once formed and kneaded so that the dough was no longer sticking to the fingers. The small loavesĀ  then dropped into boiling water and cooked until they floated.

The bread was then served either hot or cold.

Being prepared

For some it is a traditional way of life. Some understand the insecurities of life. They realize either through experience or through listening to others. How fragile any supply system is.

The smallest of events can effectively empty all the shelves in the stores on your area.

With many only buying what they need for one meal at a time failing to have at least some supplies could and will cause mass hunger or even possibly starvation.

Yet the media calls everyone who believes in following the old traditions of having a stocked pantry hoarders and makes them out to be criminals of the worst kind.

Making biscuits over a fire

Campfire biscuit stick

Biscuit stick

Ever wonder if it’s possible to make biscuits while camping? Well here’s a great idea.

Cooking with stones

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How to Make a Dakota Smokeless Fire

Peasant Bread

The bread hardly rises at all because it does not contain a rising agent, but it is excellent with pasta dishes or stew. Italians often serve the garlic version as a first course.

500ml (2 cups) bread flour
10ml (2 teaspoons) olive or sunflower oil
a little salt
milk to mix

Mix all ingredients together well to form a very stiff dough. Knead thoroughly to spread the oil through the bread, then form the dough into a ball. Divide the ball in 2 and flatten each half. Roll each out into a circle 5mm thick. Cook on both sides on a grid or griddle over hot coals. Serve hot, either plain or with butter and jam. VARIATIONS Garlic Bread: Sprinkle 2 cloves garlic (chopped), or 10ml (2 teaspoons) dried crushed garlic over each bread round before baking. Serve plain or with butter. Herb Bread: Add 45 ml (3 tablespoons) Parmesan cheese to the dry ingredients, and sprinkle 15ml (3 teaspoons) dried mixed herbs over each bread round before baking. Serve plain or with butter.