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Tuesday, January 13, 2009

Product of the Day

SAS Survival Handbook: How to Survive in the Wild, in Any Climate, on Land or at Sea

Product Description

The SAS Survival Handbook is the Special Air Service's complete course in being prepared for any type of emergency. John 'Lofty' Wiseman presents real strategies for surviving in any type of situation, from accidents and escape procedures, including chemical and nuclear to successfully adapting to various climates (polar, tropical, desert), to identifying edible plants and creating fire. The book is extremely practical and is illustrated throughout with easy-to-understand line art and diagrams.

About the Author

John 'Lofty' Wiseman served in the British Special Air Service (SAS) for twenty-six years. The SAS Survival Handbook is based on the training techniques of this world-famous elite fighting force.

Murphy's Law of Survival

Everyone knows or has heard of Murphy's Law which states “if anything can go wrong, it will” this applies two fold when it comes to survival planning. Not being an optimist, I tend to favor a back up plan, a plan B if you will, to cover my ass in the likely even of some unforeseen circumstances.

You have a well stocked pantry full of canned food, wheat, corn, beans, salt, sugar, rice, herbs and spices etc., and enough water to last six months or more. You feel well prepared for what ever the world could send down your path, even more so now since you just had that new 1,000 gallon fuel storage tank put up out back, and spent $1,200 on that new AR-15, hell yea! Your ready to go.

Then it happens! You get drunk and run your big mouth one night at the local tavern, bragging to anyone who would lend an ear to your tells of doom and gloom and your survival planning. Disaster strikes, the shelves at the local market are striped clean in a matter of hours, the gas pumps are dry, the water from the tap no longer runs and the lights cease to come on at the flick of the switch. Theres nothing to worry about you had planned for this. Time to sit back and wait it out.

Your buddy Joe six pack, you know the guy you told all about your survival plans, that cloudy night at the suds-r-us he didn't prepare. He thought nothing would ever happen and if it did good old Uncle Sam would be there to save him. Now he's hungry and Uncle Sam is no where around. Remembering the drunken conversation from that night he decides to gather up a bunch of his cronies and they decide to take what you have.

After a spectacular firefight, you make it out with only the clothes on your back , your home and your survival supplies falling victim to a well placed gasoline cocktail that found it's way though your front window. Even your new 1,000 gallon fuel storage tank succumbed to the heat with a big explosion and a huge fireball that could be seen for miles. What will you do now? Oh how you wish you had thought of plan B.

Original: http://thesurvivalistblog.blogspot.com/2007/01/murphys-law-of-survival.html

Link of the Day

The survival section of the site provides a complete survival manual based on the USAF and U.S. Army survival manuals. A very good primer on survival and survival techniques with U.S. Army Air Cavalry specific information (such as kits).


Quote of the Day

“I will prepare and someday my chance will come.” - Abraham Lincoln...

Smoke Flavoring of Meats

by Joseph Parish

There is only one true method of natural barbecuing and that is gradually cooking the food over an open flame fire. Even though this style of food preparation is slow and tiresome, it allocates for the complete saturation of the smoke into the meat. When prepared with this approach the smoke aroma is a pleasure to behold. Shockingly it is simpler to carry out then you may well expect.

The contemporary Grill Chief is afforded countless options for supplementing the Smokey essence into his food. The open pit process of smoking meat is by far the superior means of achieving that desired flavor however; it also requires the most effort. With the benefits of our up to date barbecuing tools the equivalent results can be realized without all the extra work involved. The fastest way to add the smoke flavor to any meat is by the use of a liquid known as smoke. This can be added to any food from baked beans to grilled fish. There are several downfalls to this item as it does not impart a true smoke flavor to your recipe nor should the liquid be employed on an ongoing daily basis. We recommend this product only to spice up homemade sauces.

It is not uncommon of an occurrence to draw on your backyard gas BBQ grill for limited smoking of small quantity of meats. Several manufacturers of grills now include a smoke trough where you can insert a mixture of wood chips, pellets or chunks of hardwood for use as smoking material. The hoods on these grills typically necessitate closure when smoking of meat is accomplished. If you have an older grill which lacks the trough don’t despair as you can purchase a smoke box at your local department store or for that matter assemble your own out of aluminum foil pockets to hold the wood chips. The only problem with using the backyard grill for smoking is the grill tends to cook the meat rather quickly. It must be remembered that the art of fruitfully smoking meat is to cook the meat gradually over a longer period of time at lower temperatures. Making use of the BBQ grill for smoking the meat will result in the food being done much too rapidly while failing to impart the desired smoke flavor.

I would like to afford you with several suggestions bent towards improving your meat smoking skills and should suffice to get you started in this culinary delight.

Always preheat your smoker for approximately 15 minutes prior to proceeding to placing your meat in it.

With your smoker previously preheated lay your steaks, ribs or chops lightly into it and proceed to grill for 20 minutes per pound leaving your food in no longer then 2 hours maximum. Woods, which especially impart a good smoked flavor to the meat, include hardwoods such as hickory, mesquite or alder.

When you smoke hamburger, spread your ground beef in a shallow pan for 20 minutes. If you fancy a more embellished flavor use alder or hickory wood in your burner. Apple tends to impart a mellower flavor to your meat.

When smoking roasts pursue the same course of action except you may wish to use some different woods for the fire. Cherry, Mesquite and Hickory are excellent choices for beef, while Apple provides an exceptional flavor on lamb or pork.

If you anticipate smoking bacon slices, link sausages or slices of ham you may aspiration to obtain a tangier flavor using wood such as alder or hickory, while smoking your meat with apple would give your food a slightly sweeter flavor.

Original: http://www.survival-training.info/articles/Smoke%20Flavoring%20of%20Meats.htm

Bug Out Rubbermaid Kit or BURK

Since the aftermath of 9-11, it is not uncommon to get on your computer to check the most recent news only to find that the security alert level has been elevated. This increase in vigilance is no need to get frightened and rush off into a corner with your only flashlight in hand. Instead, keep calm and plan before hand. Here are a few hints to follow.

During any local or national emergencies, you can undertake two possible responses. One, you can remain in your residence although to do so you may perhaps find you have none of the customary comforts that you do now such as electric power, fresh water, etc. or you may be directed to relocate to a government sponsored shelter. In any event, the first act is to provide your children with a plastic whistle on a chain in the event they get lost or need help in an emergency.

In either case, the smart survivalist knows very well that the real lifesaver at this time is the Bug Out Bag or in this situation a Bug Out Rubbermaid Kit (BURK). BURK is comparable to having a transportable footlocker that you can relocate with you if necessary or use at home if you choose to shelter in. BURK should be prepacked and ready to go should the need arise.

When you grab BURK, you know you have all the essentials that you may need ranging from batteries to spare socks. Make no mistake, as there is plenty of room in the BURK for extras.

BURK should contain roughly 3 days worth of batteries, which you use. Notice I say that you use. If your emergency radio takes “C”, batteries and you stock up on “D” batteries you are not only wasting money but also clearly not thinking in a survivalist type mode. Stock up on things you will need and use. Okay, so you have now stocked up on extra batteries that you normally need, do not forget the kids. Electronic games require batteries and these games are small and will help take the kids minds off the emergency they are facing.

Keep a battery-powered lantern in your BURK, as it is much easier and safer to store up a few extra batteries then a few gallons of kerosene. Include a few 8-hour candles in your BURK in case they are needed. Keep a first aid kit in your BURK and include an extra bottle of aspirin or ibuprofen, and many bottles of antacids. Request that you family doctor provide you with an undated "Emergency Use Only" prescription. If you are on medications, you will need at least a three-day supply.

If the government has requested that, you move your family to a shelter wear your glasses as contacts can present a bit of a hassle. Sanitation itself can be a sticky problem so be sure to stock plenty of toilet paper. Latex gloves can be a useful item also. Place a few bottles of water in your BURK also in the event that you need additional drinking water. The shelter will normally supply you with sufficient food and water however; an extra bottle or two will not hurt. Maintain a small container of water purification tablets in your kit as well. In addition to the extra water, add a few cans of food such as fruit in a can, tuna and the children’s all favorite treat – Pop Tarts.

A point to keep in mind is that if the power goes out you may not have means of opening cans of food. No electric means no can opener so be sure to maintain a manual opener in your BURK. The old military P-38 can openers are ideal as they take up literally no space and work well.

No emergency shelter will allow you to bring in any sort of pets so leave additional food and water available for them. In emergencies, they can fend for themselves.

Include in your BURK extra matches and even a clicker lighter or two. If possible, include about fifty weatherproof matches in a waterproof case. You can purchase small butane cigarette lighters at the local Dollar store in a bulk package. Keep an unopened package in the BURK.

On the subject of money! Although money will not be as important as supplies or food, it is recommended that you keep a small amount in your BURK or on you at the time. Keep it in small bills definitely no larger then fives or ten dollar bills, ones are preferred.

Make sure to keep a few rolls of the all popular – do everything Duct tape. My wife swears by duct tape and she is a firm believer you can mend anything with it. Once again, these can be obtained at the local dollar store.

Include a supply of clean socks for three days, trash bags and a healthy supply of sanitary products as well as a means of disposing of them. I have heard it said that a film canister could hold several used tampons if pressed in hard enough. There are hundreds of uses for safety pins so be sure to load up on these. Bug repellent is an excellent item to pack, as you never know what the conditions will be in an emergency. Situations like flooding tend to bring an army of insects out so be prepared. Hygiene items like toothbrush with a small tube of toothpaste, dental floss and a small bar soap can tend to boast your spirits. Occasionally you may need a Chap Stick and once again, we visit the dollar store where you can usually pick them up in a package of three or four.

If you will be departing the area by way of your private automobile, you might consider placing a survival knife, signal mirror, magnesium fire starter, emergency blanket and fishing kit in your BURK.

If you were planning to make an extended BURK, you could include things such as a collapsible canteen, thermometer with wind chill chart on back, emergency sleeping bag, poncho, bandanna and small sewing kit

The shelters provide diapers however, they are the cheapest versions they can find and they will be rations so if you have babies you may wish to consider keeping extra diapers in the BURK. Take your own baby formulas that are premixed with disposable bottles, as there will be no way to sterilize items in the shelter.

Be sure to have your family's immunization records available. You are going to be asked for information about allergies, blood type, medical histories as well as social security numbers for yourself and your children. I always like to have an emergency waterproof pouch that holds information of value that may be needed in emergencies such as birth certificates, social security cards, or marriage license. I also keep a scanned copy of all the information on a CD, which I maintain in the BURK

Lastly, all I can say is be ready. Stay calm and do what you are told even if you disagree with the government or our policies. Your children need to believe that you trust the people in charge, so that they feel safe. The FEMA workers, the Red Cross and all the people that might be involved are very well trained, and are looking out for your safety and protection.

Copyright @2008 Joseph Parish

Original: http://www.survival-training.info/articles/Bug%20Out%20Rubbermaid%20Kit%20or%20BURK.htm

Tell me about Salted Fish

By Joseph Parish

During the 15th and 16th century, there was no such thing as refrigeration or canning so the professional fishermen of the Mediterranean had to preserve their daily catch by means of salting. Although salting was judged the most widespread method, the anglers also preserved their catch with oil or brine, air-drying and smoking. The most common fish used for salting was anchovies, sardines, tuna, eels, herring plus bottarga, which is Italian for tuna eggs.

The business of salting ocean products boomed throughout the Mediterranean as fishing villages began developing large thriving enterprises around their catches. The exports of the small fishing villages increase. In 1560, the anchovies salted and exported from Languedoc were sold in popularly Narbonne while 1500 salted eels were transported from Carcassonne to be sold in Toulouse. Without the practice of salting the fish, this long distant commerce simply could not have taken place,

Salted fish was profitable due in fact to the readily available supply of salt from the salt mines of Narbonne. The fish exported from the region was so popular that in 1423 the Archbishopric of Arles in southern France sent a buyer to Narbonne to purchase 54 salted eels as well as dried Tuna roe and the locally produced poutargue or Cod Roe.

Narbonne did not have a monopoly on the salting of their fish, as it was also a major preoccupation for the villages along the Croatian coast of the Adriatic Sea. There were extensive industries established specializing in the curing of sardines and anchovies as well as to a lesser degree, mackerel and garfish.

Most of these industries were family owned and operated. The fisherman would take his boat out and net the fish wash them in the salted seawater and then carefully pack them in small pine boxes with salt being spread between each layer. A weight was placed on the top to close the air gaps and to press out the brine. This process would be completed repeatedly until about fifteen hundred were compressed.

In times of bad harvests around the Mediterranean area, everyone would await the arrival of the northern grain ship, which also brought an abundant supply of salted fish.

It was the discovery of the Grand Banks off Newfoundland that led to a large trade in Codfish between the north Atlantic countries and those of the Mediterranean coast. This large scale fishing area was in use as early as the 15th century by Basques and Irish fishermen. In Mediterranean countries salted cod is a popular well-known product although most of it is imported from the north Atlantic.

There were several reasons that would account for the influx of imported Cod from the North Atlantic Countries. Foremost, is the general lack of this species of fish within the Mediterranean Sea. In the 1270’s salted herring was sold to Sicily and Palestine although it did not amount to a hefty trade item. The importation of codfish from the north amplified not because of an increased demand for the merchandise but because of the encouraging trade circumstances resulting from the Norwegian food scarcity of 1315. King Haakon of Norway proclaimed that the export of butter and stockfish would only permit those nations that could import flour, malt, and salt in their place.

As an added treat, I would like to present a home version of drying fish.

To commence, fill a shallow box or dish pan with dry salt. On the bottom of the brining container, sprinkle a thin layer of rock salt. Encase each piece of meat in salt and place carefully in the container.

When salting your fish, place the large pieces with the backbone next to the brine container wall. If needed an extra piece of fish may be placed in the middle so that each layer will be level. Overlap the fish as little as possible. Disperse a thin layer of the salt between each layer of fish. Pack the top layer of your fish, both the large and small pieces with the skin side up.

It is hard to estimate the amount of salt to use as it depends on the amount of meat used, the season of the year and length of preservation desired. A general rule to follow is to use one part salt to three parts of meat.

Your final salted meat can be pickled, smoked or used in any recipe calling for fish, but it must be first freshened in cold water. Soaking your fish in cold water for eight to forty-eight hours while in the refrigerator should work well. Change the water often to get rid of the salt. Should further freshening be necessary put the meat in a pan of cold water to cover and bring to a quick boil and then simmer slowly.

Copyright @2008 Joseph Parish

Original: http://www.survival-training.info/articles/Tell%20me%20about%20Salted%20Fish.htm

$ store

I'm not entirely happy with this article. I wrote it during a rare "down" period when I felt like crap and didn't want to write but forced myself. However, the article I wrote today won't read, the file corrupted. And the following article is the only spare one I had. I'm sorry if you don't like it. Perhaps it is not terrible, but it ain't top ten material either. Have a good day, I'll have better for you the next time.
I admit to a certain bias about dollar stores. I was an assistant manager at one for three years. That meant my job was to do my job plus the managers job since she was busy at the front of the store chain smoking ( after the no smoking policy went through her productivity went from crap to non-existent ). Then, since I was the only male working there I did all the heavy lifting all day long. There was a lot of boxes to unload and put up. Despite this abuse both in store and from the corporate clueless, I still love the concept of dollar stores. Outside of Wal-Mart they are one of the few places that help out the poor. I worked for Dollar General. That meant, in general most prices are a buck. But not all. That way they carried a lot more items. Cooking oil for $1.50 when Wal-Mart was $1.59. Polo shirts for $5, slacks for ten. They didn’t really beat Wal-Mart prices so much as service the areas outside of the giants stores. They were closer to the ghetto.
If you live in the East you can shop at Dollar General. Out west you are limited to Dollar Tree or Wal-Mart. So my discussion here will focus on stores selling just for a dollar, not over. There are also generic versions out there near you. Could you shop exclusively at a dollar store for your survivalist supplies? If you wanted to. Your weapon would be a folding knife and your food small bags of rice and beans. Instead just use the cheap goods here to supplement your supplies. If you regularly shopped the thrift store, Wal-Mart and dollar stores not only would you live really cheap but most of your survival supplies would be dirt cheap also.
In a dollar store all of your toiletries are cheap. Three bars of soap, eight double edge razor blades, mouthwash and toothbrushes ( those are five for a buck ), deodorant. Great every day items and great barter items. Especially the razors and toothbrushes. Small to store, after a time they are priceless. Almost all of the tools you will need for general maintenance. Hammers, screwdrivers, levels, saws, etc. Of course they are of low quality and you end up buying more, but for casual use they are perfect. Sometimes 10 once cans of coffee. Plastic containers for storage. Duct tape. Laundry soap. Cloths pins. Sewing pins. Safety pins.
A pound or two of rice. Or beans. Pasta. Canned beans. Top Ramen or Cup Of Noodles. Etc. Not your greatest storage foods. But deals always crop up anyway. It is true that there is a lot of worthless, cheap, plastic crap in dollar stores. But diligent hunting will turn up plenty of frugal living/ survival supplies/ barter items. Use the dollar store just like any other tool for your preparations.
I have never liked instant mashed potato’s. They taste like glue. I much prefer fresh taters with the skin left on for the vitamins. However, the powdered variety has two things going for them. One, they are sold in a metal can and two, they are pretty darn cheap in the grocery store. You can stockpile them just for this reason. No repackaging and dirt cheap. Just like canned milk, what more could you want? Well, I was reading an article about a flour product they are selling in South America. By drying and powdering the potato and adding it to other flour poor people are getting a product cheaper than fresh spuds and with extra protein. I’m sorry, I can’t remember were I found that article. But it occurred to me that you could stockpile dried taters and not only eat them mashed for variety but also mix them in with your grain flours for better protein. What’s good for starving Third World peasants is good for survivalists.

Original: http://bisonsurvivalblog.blogspot.com/2006/12/store.html


I don’t ever want to be accused of giving advice people can’t afford to follow. I understand that sometimes even ten bucks can’t be squeezed from the budget. But over time I want even those devastated by medical bills or seniors on a tight budget to be able to follow my quest for frugal preparations. In case I have been guilty lately of giving impractical advice I want to cover the bare bones today. If you think you need a lot of land for a used trailer or even a $25 grain grinder, I will give you alternatives. No one should have to suffer from lack of preparations. No one. I shudder to think of my lack of preparedness at times when I had absolutely no cash on hand to spare. And it was not lack of money, just a wrong perception. I thought I couldn’t afford what I needed.
In the early eighties when I was in the service I was stationed over in Hawaii. 98% of my advanced training class got sent over to Germany to guard nuke sites ( we were 95B’s- military police ). I got sent to Hawaii to provide security to a intelligence gathering site. I didn’t even get sent next door to Schofield Barracks as a semi-infantry puck, but to about the easiest job there was ( the reality came later when I went to Korea ). So, here I was working forty hours a week, barely. I was soon assigned to the misfit squad due to my poor attitude ( read- I wasn’t gung ho and lacked a broom stick up my butt ). It was a great tour of duty. And all I did was read up on survivalism. I would have been screwed on an island without any supplies. I didn’t even try to prepare I was so convinced I couldn’t afford any of the supplies every author said I needed. You know, the Yuppie Survivalists.
I had read Kurt Saxon but only his Poor Mans James Bond book. I didn’t know about frugal survivalism until later in the decade. And even then I still carried a lot of misconceptions around with me. An example. My first gun I bought was a Springfield Armory .45 1911A1. I had several clips and a few hundred rounds of ammo. What a waste of scarce cash! I did have wheat and a Corona mill, at least, but I spent $500 on a pistol I could have used to buy two surplus bolt guns, several thousand rounds for and another several years of food ( surplus rifles and wheat were half the price then ).
So here is a bit of advice on how to prepare darn dirt cheap. It is far from the best but it will get the job done in a hurry. It will escape the wives deadly radar set on destruct for any non-frivolous non-middle class budget item. Christmas is coming up and the few items costing over a buck or two can be given as gifts to you buy unsuspecting family members. Other items can be snuck into the weekly shopping trip at Wal-Mart as regular grocery items that disappear off the pantry shelf and go into the stash.
A gun might be a bit much to expect. Unless you can convince the wife to spend $100 on a Russian bolt gun so you can fill the freezer for free. You might try the single shot shotgun as a home defense measure. Or a friendly and non threatening plinking gun rimfire. Otherwise, get any other kind of weapon. A boys archery set is cheap and a good hobby to get your skill to the point you can spring for a nicer more expensive bow. Arrows can be reused. You might live in California or New York or New Jersey where it is almost impossible to own any firearm or the wife is a Commie Bastard and won’t let you have one in the house ( I hope she at least has a nice rack ). Or you can even get a book from the library and make your own bow and arrows or even better, a crossbow. Even a $10 rubber tube sling shot ( with the wrist support ). Anything that can be mastered by you and has a bit of reach to avoid getting to close to that feral gang member with a 9mm. Worse case scenario at least get a few knives. Put one on a stick for a spear and one or two on your person. At least you won’t be totally undefended.
If you rent an apartment and don’t even have a car to live out of come crunch time, at least have a tarp and some rope. It beats nothing at all. A space blanket for heat is better than no warmth because you couldn’t afford a $20 sleeping bag. A cheap bag with a wool blanket inside is a lot warmer. About $35. But a space blanket is $3. It might rip after repeated use. Carry duct tape. If you can’t afford a tarp get a painters plastic sheet at the dollar store. A space blanket and a pack of tea candles should keep you alive under most conditions.
If you don’t want to mess with wheat, or can’t afford the grinder ( even at $25 after postage ) just buy a small bag at a time of rice and beans. If you can’t afford the crock pot or “hay cooker” to cook the beans just buy the canned variety. It isn’t that much more. They are already cooked. Or buy white flour and tinned beans, suitable for fast cooking over a campfire. Flour is $5 for 25 pounds and beans are two to three bucks a can for the big restaurant sizes at Wal-Mart. Instead of MRE’s get 10 cent packs of Top Ramen. They are 200 calories each and can be eaten uncooked. Who can’t afford $2.50 for a case of them? A solar water distiller is a few bucks of plastic.
You can keep living the good life ( after all a society wide collapse is realistically a low probability event ) and just spend a few bucks here and there at preps. If you have disposable income and don’t want to drop out of the rat race or leave the city, just buy a used travel trailer. Tell the wife it is for camping trips. And then go camping. All the canned goods and other left over supplies you over bought each weekend can be stored as a stash. Camping is excellent camouflage for survival preparations. Just buy canned goods instead of wheat. And civilian firearms instead of military types. Buying a few extra cans every week arouses no suspicions and can be stored literally forever. And come in their own insect and rodent proof containers. If any questions are raised about too much food just claim it doubles for week long natural disaster preps ( St. Louis is still without power now after something like five days ) or even unemployment preps. Claim to be a short term prepper even though you are trying for more than that.
Just think the basics. Defense, food, water, shelter. It can take so very little to do it. A gallon of water is a buck in long lasting plastic. A five pound bag of rice a buck or so. A candle is twenty five cents. As is a lighter. The thrift store has half off days or $5 bag days to stock up on warm cloths. Just think basic, primitive long term camping. Think “better than nothing”. Just do something, anything rather than waiting for the money for perfect items.

Original: http://bisonsurvivalblog.blogspot.com/2006/12/extreme-frugal-preps.html


Have you seen those “Survival Tabs” for sale? It is advertised as fifteen days of food for about $20 and will fit in an empty canteen holder. Now, number one, where in the heck do you put your canteen and two, why pay $20 for the “pleasure” of eating about 400 calories a day? Granted they taste pretty good. I tried one at a Preparedness Expo ( do they even have those anymore? ) and it tasted like a malt ball candy. But you can get the same results by eating two packets of Top Ramen and a vitamin pill every day and it will only cost you about $3. Or, you can take a page from our fearless explorers of Yesteryear ( pause for dramatic music ) and prepare Pinole and Pemmican for your bug out bag, trail food, emergency rations.
Pinole I covered in an article in the Bison newsletter ( buy your copy of the complete back issues in one handy e-book at www.bisonpress.com ). It is nothing more than a grain which is roasted and then ground. After you have your powder you mix a few heaping tablespoons in some water and choke it down. The “flour” expands in your stomach and breakfast is done ( or at least a snack ). No cooking or endless chewing. The grain is already cooked. I tried the method of taking some in your mouth and then washing it down but almost choked. It does work quite well and is tailor made for lazy and slacking folks that none the less want to eat healthy. It is perfect for a trail food as there is no preparation and a little will last a long time.
It should also be great for those not inclined to eat much fiber and wish to combat constipation. Which, by the way, you will readily get from eating nothing but MRE’s. They are handy, but far from cheap. A fifty pound sack of corn will cost the same as one meal, ready to eat. And how long will it feed you if turned into pinole? Months? I took a small toaster oven and roasted a few handfuls of corn ( I had bought a pound from Raily’s Market as they sell from bulk bins although at an extreme markup ). Then I ground them up, actually much easier than with raw corn. A few tablespoons in a little water ( not too much water, the swill settles to the bottom of the glass instantly ) and I forced it down and I got through the morning with no hunger pains. Of course stomach pains were a different matter as I guzzled coffee at work but at least then I had something besides an empty stomach to greet the new workday.
Pemmican is that strange concoction of shredded or ground jerky and dried fruit mixed in with melted fat. Yum!! I love a good deep fried anything myself, but I have never tried pemmican just because it sounds like a lard bar to me. But it is the perfect thing for winter emergency rations. You need a lot of fat in the winter if your body is trying to heat itself. Not today, as Larry the Lardass sits at home in front of his PlayStation in shirtsleeves with the thermostat turned up to 85. But in the future when heat is once again a luxury. You will need to generate your own heat.
To make pemmican ( there are many different recipes ) use about one and a half pounds of fat to one pound of jerky and a quarter pound of dried fruit. I don’t know if any fat will do. The recipe I see states lard or shortening. Butter sounds better to me but I don’t know if hydrogenised oil was picked to retard spoilage ( a little research on Google should let you know if you want to try another kind of fat ). Grind up your fruit and jerky and then melt your grease. Don’t let the grease get too hot, just enough to melt it. Take it off the heat to cool. As soon as it starts to congeal, throw in the fruit and meat. Add as much as you can until the grease won’t absorb any more. Cool a bit more and then pour into wax paper lined molds. I would imagine an easy way would be to pour into paper lined muffin tins. Place in a cool dry place to harden and dry, it takes up to a week. And I would imagine a cheese cloth would keep pests away.
After that you can wrap and place in plastic and freeze, or vacuum seal or just put it into a cool cupboard. It will keep up to about seven or eight months that way, theoretically. I would freeze it just to avoid any embarrassing food poisoning. Or at least vacuum seal it to remove the air if you are storing it in a bug out bag. I would also change it about every six months to be safe. You can easily buy the ingredients if you don’t have a dryer. At Wal-Mart big packs of jerky are about three bucks. Dried apples are a buck and change. Lard is under two bucks a bucket. For seven bucks you can make a good size batch. I would place the fruit and meat in a low temperature oven for a few hours to dry them further as they are quite moist for dried items ( one way to sell them cheap ).
You can eat them by putting a lump in a soup ( sounds gross ) or frying it up in its own grease ( yum ) or by eating a lump on the go ( your lard bar ). A very concentrated food source.

Original: http://bisonsurvivalblog.blogspot.com/2006/12/pemmican.html