To be prepared for a crisis, every Prepper must establish goals and make long-term and short-term plans. Steadily, we work on meeting our prepping goals. In this column, the SurvivalBlog editors review their week’s prep activities. They also often share their planned prep activities for the coming week. These range from healthcare and gear purchases to gardening, property improvements, and food storage. This is something akin to our Retreat Owner Profiles, but written incrementally and in detail, throughout the year. We always welcome you to share your own successes and wisdom in the Comments. Let’s keep busy and be ready!
This week, I helped Lily muck out the poultry house. It was real, and it was fun. It just wasn’t real fun. But it did provide some great exercise. I also went walking twice for exercise this week.
Also this week, FedEx delivered us a quantity of the Federal 5.56mm M193 55-grain ball ammunition that was on sale at Natchez Shooters Supplies. I couldn’t pass that up because they were offering both a 5 cents per-round factory rebate and free shipping. That was a tremendously good deal, and I hope that some of you blog readers also took advantage of it.
Avalanche Lily Reports
This week was beautiful and very busy. For exercise, I skied five times this week and walked twice. I finally got myself motivated to make jerky. We had five packages of frozen jerky meat in the freezer from butchering cows and steers last summer and the summer before. I should mention: that butchering was expertly accomplished by the folks at Boar’s Head Butchery, in Weippe, Idaho. So I retrieved and thawed them. The first batch I just rinsed off in water to get rid of some of the excess blood. Then I marinated it in Himalayan salt and maple syrup for eight hours and dried for 12 hours in our Excalibur dehydrator, set at 155 degrees Fahrenheit. It was an instant hit with the whole family.
The second batch consisted of the last four packages. I rinsed the blood out and koshered the meat in salt water until no blood appeared, then I divided it up into three types of flavors. The first was plain with just Himalayan salt, the second was a light curry, cumin, garlic, cloves and more mixture, and the third was a coriander, nutmeg, Himalayan salt and a maple syrup mixture. These are still currently in the dehydrator as I write this. So we don’t have a success verdict, yet, on them. Our family doesn’t like really spicy hot or peppery foods, at all. We can handle mildly hot foods and even like the flavors of a little bit of hot spice, very little.
[Update, Saturday A.M.: After the jerky came out of the dehydrator: We all loved the coriander, nutmeg, maple syrup and Himalayan salt recipe the best. YUM! The curry, cumin, garlic, cloves, not so much at all…]
In our freezer we still have some meat cuts from our last butchering to make a South African type of dried meat called Biltong. I’m thinking of getting at that this coming week.
While going through our spices for making jerky, I cleaned, washed, refilled and organized my spice jars in my spice cabinet and made lists of of spices that I need to resupply or want to further stock up on.
May you all have a blessed and safe week, – Jim and Avalanche Lily Rawles
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As always, please share your own successes and hard-earned wisdom in the Comments.