Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

(616) One Year of Log Cabin Building / One Man Building His Dream House - YouTube

Off Grid Log Cabin Season 1

One Year of Log Cabin Building / One Man Building His Dream House

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Nov 8, 2019
#logcabin#woodworking#offgrid It's one year since I started this journey of building my off grid log cabin, which was a dream …
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Nik Rijavec

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(634) Lil alligator gar actions!!! - YouTube

A Food Invented By The Native Americans It Stored For 50 Years. Here’s Their Recipe

Thursday, September 15, 2022 15:21

It was a food invented by the Native Americans, who depended on it when traveling on long and adventurous journeys when food was scarce, or when there simply wasn’t time to hunt and gather enough to eat. That was a lesson well-learned by many early European settlers, explorers and fur traders in North America.
It was pemmican, which was the ultimate survival food for centuries and quickly became a staple food for fur traders, voyageurs and Arctic and Antarctic explorers. The reason was simple. It was high in protein and calories, and high in fat. Fat offers the best calories for cold weather and the most calories for people who were subject to brutally physical work, temperatures and conditions.
The word “pemmican” is a derivative of a Cree Indian word “pimihkan.” Curiously, the word “pimi” is the Cree word for “greasy fat.” On a fundamental level, pemmican is a mixture of dried and powdered meat, animal fat, wild berries and salt. The fat to meat ratio was typically 1:1, or 50 percent powdered meat and 50 percent fat. Some recipes vary that ratio, and typically less fat was used in warmer climates.
Prepared properly, pemmican can last for years and years, although adding anything to it besides meat and fat will reduce the shelf life. There are reports of some pemmican lasting 50 or more years. According to a popular social studies book used in Canadian schools, “Pemmican was high in calories and protein, and could be stored in leather bags for years at a time. It was also portable, much like protein bars available today.”
A curious side note on animal fat is that it has food preservative properties. Pioneer women would pack a crock with cooked meats and pour a layer of fat over the top, allowing it to cool and congeal to preserve the meat.

The recipe by the old Hudson Bay Company – which was founded in 1670 and was key to the fur trade — used buffalo meat and buffalo fat in addition to the marrow from the buffalo bones. We’ll get into the specifics of that type of recipe in a bit. I’ve experimented with various pemmican recipes and ways to prepare and enjoy this very rustic and primitive food.
At the outset, the recipe used game animals from moose to elk and venison as the primary ingredients. Eventually, beef emerged as the primary meat ingredient and it was most commonly used by Arctic and Antarctic explorers including Admiral Peary, Roald Amundsen, Robert Falcon Scott, Fridtjof Nansen, and Sir Ernest Shackleton. In many cases both the men and their sled dogs subsisted on pemmican.
An important consideration for any recipe in the last century up to today is the type of fat used in pemmican recipes. Beef tallow and beef marrow are the fats of choice, in addition to suet. Suet is the hard, beef fat found around the kidneys and loins of cattle. Avoid lard in your pemmican recipes. Lard is pork fat and I have found few recipes that recommend it going back 200 years.
The meat is just as important and should be trimmed of all fat and sliced into thin strips. Reserve the fat for rendering, but you don’t want any fat on the meat because of a critical step in the recipe process. That step involves drying the meat.
There are varying drying approaches that we’ll cover, but the critical success factor is that the strips of meat are hard and brittle. The goal is to dry the strips of meat to a hardness that will allow you to break it and crush it into something approaching a dust.

As time went on, varying dried fruits were added to the recipe. Native Americans used dried choke cherries and cranberries. Later recipes used by adventurers and explorers added dried cherries, blueberries and currants, all of which were also pounded into bits.
The dried berries add a vitamin component, including vitamin C. The amounts vary by recipe, but you always can adjust to your taste.
Classic Pemmican Recipe
The following recipe was used during the 1700s.
Hudson Bay pemmican was made from buffalo meat. The lean meat was cut into strips and dried in the sun for two to three days or over a fire until it was hard and brittle. The strips of hardened meat were then pounded into a powder, either with a wooden mallet on a stump or between two stones.

The fat and marrow of the buffalo was then melted and mixed into the powdered meat to make a paste (using a 50/50 mixture). This was then allowed to harden and was wrapped and rolled into a rectangular piece of buffalo hide. The cold temperatures of the Arctic and far north kept it from spoiling, although pemmican stores very well.
Admiral Peary’s expedition to the North Pole subsisted on a pemmican made from dried beef ground into a powder, beef tallow or beef fat and dried fruit.
Meat-Pulverizing Tips
You don’t have to crush the meat between two stones; you can use more contemporary approaches. These include:

• A hand-turned meat grinder. This gets the dried meat into small bits and you can continue to run it through in a series of batches to get it as fine as you want.
• A blender. Just make sure to do it in batches until you get the consistency you want.
• A food processor. But if there is any moisture at all, the speed of the processor will turn the meat into a paste, so grind the dried meat in bursts.

The size and consistency of your pulverized, dried beef can range from small bits to the dusty powder used by pioneers. That’s up to you. I prefer the small bits, but make sure they’re very small or you’ll spend the rest of the day trying to get bits of dried beef out of your teeth.

Beef-Trying Tips

I use a food dehydrator. It’s the same one I use to make jerky; I just extend the drying time. To test a piece, take it out of the dehydrator and tape it on the counter. It should make a hard sound rather than the dull thud you’d get from a piece of jerky. Next, snap a piece. If it breaks like peanut brittle, you’re done. If it bends, it needs more time.
You also could hang the strips over a fire for two or three days. I tend to prefer the dehydrator but in the field, I’d use the fire method in a heartbeat.
Fat-Rendering Tips
This is a slow process. You should start by cutting the tallow and/or suet into chunks. If you’re also adding marrow, slice that up into one-inch pieces. Add all to a cast-iron frying pan over low to medium heat and toss often. Eventually, the fat will pool into the bottom of the pan, leaving some brown chunks behind. Filter the fat to remove the chunks. If there are smaller bits and pieces of brown bits left in the pan, I’ll even run it through some cheese cloth to clarify the fat. Don’t let it smoke or burn. That will give the fat and the resulting pemmican an off taste.

Dried Fruit Tips
Whether I’m using fresh fruit or dried fruit bought at the store, I’ll put the fruits into a dehydrator. Even dried, packaged fruit has some residual moisture. Once the fruit is dried, I’ll pulverize it in the food processor or the blender to break it into bits.
Putting it All Together
I like a 1:1 mix of beef and fat. It’s easier to measure that way. For every cup of dried, pulverized beef, add a cup of fat. The fat should be warm, not hot and not congealed. Mix the fat and meat together with your hands or two spoons. I put it into a tabletop mix-master and use the dough hook to blend everything. If you’re off the grid you may have to use your hands.
Add the dried berries to your taste. I usually add a half-cup and mix it all together again. If you want, you can add some salt to suit your taste. For a cup of meat and a cup of fat plus a half-cup of fruit, I’ll add a half teaspoon of salt when I add the fruit so the salt gets blended into the mixture, as well.

If you want to make more, just double or triple the amounts. That’s the other thing I like about a 50/50 ratio of meat to fat. It makes the multiplication easier.
When done, I’ll spoon the pemmican into a cupcake pan and flatten the tops with the back of a knife. I then refrigerate it for about three hours and turn the tray over onto the counter. Each pemmican cake will be greasy to the touch, so place each one in a plastic sandwich bag unless you want to wrap it in a piece of rawhide. I tend to favor the plastic bags. You can store them in a cool, dark place, but mine usually ends up in the fridge.
Tips on Eating Pemmican
Three recipes for eating pemmican have emerged over the years. The first is my favorite.

1. Fried pemmican rechaud. This recipe involves frying the pemmican in its own fat. Wild onions like ramps and potatoes were often added until browned, followed by two or three tablespoons of flour and salt to taste. This can be spread on bread or crackers and eaten like a sandwich. I offered some to my wife at the counter once and she walked away shaking her head with disgust. I guess pemmican is kind of a guy thing.
2. Rubaboo. This recipe was a favorite of fur traders. A chunk of pemmican about the size of your fist was dropped into a quart of boiling water. Flour is supposed to be added next, and I usually mix the flour with a little pemmican first so I don’t get lumps. Onions, potatoes and carrots can be added and some salt for seasoning. Fur traders also would add a little sugar and chopped salt pork. It will have a soup-like consistency and was eaten that way. I like it with sourdough bread.
3. Raw. This was the eating method of choice for Arctic and Antarctic explorers and Canadian voyageurs. A chunk of pemmican was held in one hand and sliced with a knife and chewed. I’ve tried it and it’s not bad. In France, there is a delicacy known as “lardo.” It’s sliced lard and is eaten like a slice of cheese. Suffice it to say, I tried it once and that was enough. Maybe I’ll appreciate it more if I ever go to the Arctic.

Give it a Try

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This is a good survival food as a last resort and it has been shown to have a good shelf-life if prepared properly. You can use any game animal, but I would start with beef and make a small batch to start. Five pounds of raw beef will give you one pound of dried beef, and that should be enough for a trial run. Grab some suet while you’re at it so you have enough fat for a 50/50 mix. Enjoy!

A Food Invented By The Native Americans It Stored For 50 Years. Here’s Their Recipe | Alternative | Before It's News (beforeitsnews.com)

(657) Closing and Insulating the Bathroom Floor / OFF Grid LOG CABIN Building (S4 Ep4) - YouTube

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Closing and Insulating the Bathroom Floor / OFF Grid LOG CABIN Building (S4 Ep4)

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The winter is approaching and I hope to have the bathroom addition closed and insulated before the cold weather. Until now I closed the flooring, installed the in ...more
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(657) More Heavy Logs and Wood Dust / Off Grid LOG CABIN Building (S4 Ep2) - YouTube

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More Heavy Logs and Wood Dust / Off Grid LOG CABIN Building (S4 Ep2)

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I finished with the first layer of planks and water barrier on the bathroom / sauna roof. For those that haven't seen the previous episodes, I have decided to …
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(657) Lifting Heavy Logs Again to Expand the House / Off Grid LOG CABIN Building (S4 Ep1) - YouTube

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Lifting Heavy Logs Again to Expand the House / Off Grid LOG CABIN Building (S4 Ep1)

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I already talked about the plan I had to expand the log cabin to add bathroom and sauna and I began with the work a few months ago. I lifted the main logs in
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Prepper medicine: How to make several different herbal remedies

Wednesday, August 03, 2022 by: Zoey Sky
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(Natural News) Even if disaster doesn’t strike, knowing how to make herbal remedies is an important prepping skill to have.
If you know how to make different herbal remedies, you can treat common issues like sleep problems or digestive issues using herbs from your home garden. (h/t to CommonSenseHome.com)
Benefits of knowing how to make herbal remedies

Some herbal remedies can be used to treat conditions like congestion, an upset stomach or even chronic illnesses. (Related: Prepping skills: Tips for learning herbal medicine.)
Before you start gathering herbs and supplies, you first need to determine why you want to incorporate herbs into your wellness plan.
Do you want to use herbal remedies for your overall health? Or do you have a specific issue you want to address?
Some herbs are considered safe and mild enough for general wellness. You can usually find them in herbal products and in supplement form.
These herbs may be used to help with:

• Boosting immunity
• Promoting restful sleep
• Enhancing alertness or mood
• Reducing stress
• Increasing antioxidant intake

These herbs are generally considered safe for overall wellness in small amounts and in mild preparations:

• Chamomile
• Echinacea
• Elderberry
• Holy basil/tulsi
• Ginger
• Valerian

But if you want to treat a specific health issue, talk to a professional to get a proper dosage that’s safe, effective and suited to your specific needs. Consulting a health practitioner is crucial because the effect of a single herb can change based on the amount used.
Basic herbal medicine preparations

Herbal medicine preparation can be either internal or external. Internal remedies are those you eat or drink.
Meanwhile, external remedies are topical or applied to the skin. This includes preparations like poultices and salves.
Water-based preparations
There are two types of water-based herbal remedies: infusions and decoctions.
Herbal tea is considered a simple infusion. Infusions work best for flowers and leaves.
If you are working with woody parts and roots, make a decoction.
Hot infusions help draw out vitamins, enzymes and aromatic volatile oils. It’s best to use flowers, leaves and aromatic roots in hot infusions. Use herbs like ginger root, holy basil, horsetail, nettle leaf, raspberry leaf and red clover.
Steep time will depend on your personal flavor preferences and the specific herbs that you’re using. The longer certain herbs are steeped, the stronger their flavors become.
Different nutritional benefits are also gained from different steep times for specific herbs since longer steeping times tend to draw out more minerals. Generally, you steep herbs for longer than you do black, green or white tea leaves.
To make a hot infusion, add one teaspoon of dried herbs to a cup. If you are using fresh herbs, add two to three teaspoons. Add one cup of boiling water to the herbs. Cover and steep the mixture for 10 to 15 minutes.
When the mixture has steeped, strain out the herbs and sweeten with a little honey, if desired.
Cold infusions are best for mucilaginous herbs and herbs with delicate essential oils like marshmallow root, peppermint leaf or rose buds. You can also use freshly harvested herbs like lemon balm or St. John’s Wort.
Since cold infusions don’t require boiling, bacteria growth can happen more quickly than with hot infusions. When making cold infusions, always use clean tools.
Refrigerate a cold infusion if you’re not going to drink it right away and consume or dispose of it within a week. Dispose of the liquid sooner if you notice an off taste, unpleasant smell or change in appearance.
To make a cold infusion, fill a quart jar with cold water. Bundle one ounce of your chosen herb in cheesecloth or muslin bag.
Slightly moisten the herb inside the bundle for easier submersion, then submerge the bundle just below the water in the jar. Drape the tied end of the bundle over the lip of the jar.
Secure by loosely screwing on the cap. Let the mixture infuse overnight.
Alternatively, you can make a cold infusion by placing loose herbs in a quart jar. Fill the jar with cold water, then seal the jar. Let the mixture infuse overnight.
In the morning, strain the herbs out with a sprouting screen and lid or funnel with a filter.
To make a decoction, get a glass, ceramic or other non-reactive pot. Don’t use an aluminum container.
Add one teaspoon of dried herbs or a tablespoon of fresh herbs that have been cut into small pieces. Cover the herbs with one cup of water.
Place the lid on and bring to a boil, then boil for 10 to 15 minutes. Strain and drink the decoction.
Alcohol-based preparations
Some plant constituents infuse better into alcohol than water. Additionally, the alcohol acts as a preservative.
To make a basic alcoholic tincture, place four ounces of dried herbs (or eight ounces of fresh herbs) into a glass jar with a lid. Cover the herbs with one pint of vodka (60- to 80-proof or 30 to 40 percent alcohol) and close the container.
Shake the jar twice a day and place it in a warm location. After two to four weeks, strain out the herbs using a thick cheesecloth or flour sack towel.
Store the liquid in a dark container and store it in a cool location away from direct sunlight.
You can also infuse herbs into other kinds of spirits, such as wine.
Try this recipe for a dandelion aperitif.
Ingredients:

• 1 quart vodka
• 2-3 cups fresh dandelion blossoms
• 2/3 cup sugar
• Rind of half a lemon

Preparation:

1. Don’t wash the flowers. Cut off the green parts.
2. Combine all the ingredients in a jar, then cap. Shake the mixture daily.
3. After two weeks, strain the mixture. Serve the aperitif with ice and lemon for a cold drink. If you prefer a hot beverage, serve the aperitif with hot water and honey. You can also serve the aperitif by itself before or after meals.

You can make this recipe with any edible flowers or herbs.
Other herbal preparations
If you’re trying to avoid alcohol, make tinctures with other ingredients like vinegar or glycerin. They don’t work as well as alcohol, but they are an acceptable substitute.
Herbal syrups like elderberry syrup and pinecone “jam” can help soothe a sore throat and boost your immune system.
Follow the recipe below to make an herbal vinegar tincture.
Ingredients:

• Apple cider vinegar
• Dried herbs

Tools:

• Funnel
• Glass container with a tight-sealing lid (quart- or gallon-sized jar)
• Stopper bottles
• Strainer or cheesecloth

Preparation:

1. Fill the glass container full of the dried herbs.
2. Pour the apple cider vinegar over the herbs until they are completely submerged.
3. Cap the container tightly. Label the tincture with the contents and the date you started.
4. Store the container in a cool, dark place. Shake the bottle to agitate the contents every day.
5. After two weeks, pour the liquid into stopper bottles. Strain it through a kitchen strainer or cheesecloth to remove the dried herbs.
6. Store the stopper bottles in a cool, dark place until you need the tincture.

Notes:

• Use raw apple cider vinegar. If you don’t have raw apple cider vinegar, use apple cider vinegar that still contains the mother or the beneficial bacteria that allows for fermentation.
• Do not use white vinegar.
• Avoid fresh herbs. Use dry herbs only.
• Vinegar tinctures have a one-year shelf life. After this time, discard the old tincture and create a fresh batch.

Visit Naturopathy.news to learn more about DIY herbal remedies.

Watch the video below to know more about the health benefits of sorrel.

This video is from the Holistic Herbalist channel on Brighteon.com.
More related stories:

Home gardening for preppers: 7 Medicinal herbs you can propagate from cuttings.
4 Health benefits of cinnamon, a powerful spice that can help reduce blood sugar levels.
10 Ways to use comfrey, a powerful healing herb.

Sources include:
CommonSenseHome.com 1
Healthline.com
Blog.MountainRoseHerbs.com
CommonSenseHome.com 2
Brighteon.com

Prepper medicine: How to make several different herbal remedies – NaturalNews.com

(725) Solo Overnight Building a DIY Debris Cabin in The Woods and Skillet Lasagna - YouTube

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A Simple Way to Construct a Longer-Term Shelter with Backpack Items. Please Hit the LIKE and SUBSCRIBE BUTTONS as well as the NOTIFICATION BELL. F …
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