The following is another article for Round 16 of the SurvivalBlog non-fiction writing contest. The writer of the best non-fiction article will win two valuable four day “gray” transferable Front Sight course certificates. (Worth up to $4,000!) Second prize is a copy of my “Rawles Gets You Ready” preparedness course, generously donated by Jake Stafford of Arbogast Publishing. Round 16 ends on May 31st, so get busy writing and e-mail us your entries. Remember that articles that relate practical “how to” skills for survival will have an advantage in the judging.
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Considerations for Raising Chickens After TEOTWAWKI, by Gospel Guy
Successfully raising chickens after TEOTWAWKI has a few important differences from raising chickens during normal conditions in the developed world. Changes in the availability of feed, day old chicks, and increased pressure from predators and thieves are the most likely factors to precipitate failure for many people who think they understand chickens, but are not prepared for these challenges. This article addresses the adjustments that must be made to successfully raise chickens after TEOTWAWKI.
Sustained reproduction of the flock should be the primary focus of the survivalist who wishes to ensure a supply of eggs and meat into the future. In order to maintain reproduction the flock must have a nutrient rich high protein diet. Under current conditions in the developed world obtaining an adequate diet for your flock is as simple as a visit to a trusted feed mill. However the survivalist needs a different solution as prepared chicken feed does not store well. Commercial feed goes rancid quickly, often in as little as two months, particularly if the feed contains extruded soy beans.
The best choice in storage feed for chickens is feed grade whole yellow corn or sorghum, whole oats, wheat and Azomite, a mineral supplement. Azomite is a highly regarded natural mineral product which is economical and suitable for use in livestock feed, as a soil amendment and a tonic for humans. The survivalist who is committed to the long-term survival of his poultry should store a one or two year supply of feed and seed to plant future crops of grain. Seed corn does not store well and germination rates decline rapidly. Annual rotation of the open-pollinated seed corn is strongly recommended. Some farmers in living in primitive and very remote areas of the third world store a two year supply of seed corn. Each year they plant their oldest stock of seed corn and replace the seed they planted when they harvest the new crop. This is a sound technique which encourages the trait of longer seed viability and at the same time ensures a reserve of seed in the event of a crop failure.
In order to economically meet the protein requirements of the flock’s diet, allow them to free range, use portable pasture pens or feed insects to the birds. The biggest problem with allowing chickens to roam free is the high, often devastating losses to theft and predators. It would be possible to feed soybeans for the protein and fat values they offer. However soybeans must be roasted or otherwise cooked before use as feed to deactivate growth inhibiting substances in the soybean. This additional step is labor intensive and therefore the use of soybeans is not recommended. Raising insects for your flock can be done easily with either earth worms or fly larva otherwise know as maggots. There are ample resources detailing earthworm production available elsewhere and so we will not examine this subject in depth here, in the attached supplement are directions for a controversial technique for producing fly larva under difficult conditions. Under normal or favorable conditions allowing chickens to scratch through compost, a manure pile or deep bedding will supply the protein needs of the chicken.
The final key to producing fertile eggs that will result in acceptable hatching rates is adequate vitamins. In most cases the best solution is to use portable grazing pens to allow the birds to eat all the grass and weeds they can. Two of the more common designs are wood framed “Salatin Pens” and portable hoop houses. The portable hoop house offers the advantages of easier access to the interior and welded construction with a light weight steel frame. A 10’ x 15’ hoop house is an easy to manage size. It is also helpful to soak or germinate grain before feeding in order to increase the vitamin content of the grain. It is best to feed the germinated seed while the sprouts are the same length as the seed.
Once your flock is eating a nutritious diet keep your eyes open for a hen exhibiting interest in nesting. It is best to have several experienced hens or female turkeys for hatching eggs. There is a learning curve both for the survivalist and the hen. The hen must have a safe place at a comfortable temperature with food and water available at all times and which is inaccessible to the other hens. Other hens will chase the setting hen off the nest to lay their eggs there unless they are denied access. There are several advantages to using a turkey for hatching eggs. In the first place the turkey can sit on more eggs than a hen can. Secondly a turkey can defend her nest and chicks far more aggressively than a chicken. A hen turkey will often give a beating to a curious dog or any other intruder that she sees as threat to her chicks. Also a hen turkey will not allow any other hen to peck or bully her chicks the way many non-dominate hens will, she is the biggest bird in the flock and demands respect for her chicks. As a result the mortality rate of hen turkey raised chicks is often lower than when raised by a hen. One consideration with a hen turkey is that she walks and runs faster and further than a hen will. In order to reduce stress and avoid over exertion of the new chicks it is advisable to use a hoop house or other pen to restrict the movement of the hen turkey and her chicks.
Within 24 hours of hatching the chicks should be offered food and water. Be very careful to insure that the watering pan is chick safe and will not be likely to drown or trap chicks. The chicks will readily eat crumbs and scraps from your table along with freshly ground coarse cornmeal, Azomite and finely chopped liver if available. They should have small gravel and sand available for grit. As the chicks grow they will be able to handle cracked and then whole grains. Sorghum and wheat are smaller and easier to swallow than corn and oats.
In primitive conditions the pressure from predators is frequently greater than in more modern situations. It quickly becomes obvious that everyone likes to eat chickens and their eggs; that includes neighbors, dogs, coyotes, house cats, rats, possums, coon, snakes, hawks and skunks. The protection that portable grazing pens offer is the first line of defense against predators and thieves. Dogs that are bonded with chickens and other small livestock are very helpful but you must back them up with traps and a gun. One of the most effective traps for feral dogs, possum and skunk is a Connibear trap in front of a bucket with bait in the bottom. It is very important not to set any of the larger Connibear traps where a small child could get in the trap as the 220 and larger connibears may kill or seriously injure a child. It is advisable to have a gun handy when caring for the flock because it is virtually assured that sooner or later it will be necessary to terminate the depredations of a feral dog or other varmint.
In summary there are challenges involved in raising chickens under primitive conditions after TEOTWAWKI. However with a little foresight and planning chickens can be a productive source of high quality protein, even under difficult circumstances. Supplement: Insect protein for challenging conditions.
Harsh dry conditions may make the common sources of insect protein unavailable. A prolonged drought can almost completely eliminate available insect life and turn compost in to lifeless piles of bone dry organic matter. In many tropical and sub-tropical climates with a dry season and monsoon such events happen every year. The end of the dry season becomes a time of suffering as the water sources dry up. Insects disappear and egg production all but ceases at the time additional food is needed most. Children become malnourished, sicken and die, when an egg a day would have saved their lives.
Cultivating fly larva on animal carcasses is one controversial technique that produces an abundance of fly larva under the worst of drought conditions. Under no circumstances is the production of maggots from poultry carcasses or offal recommended due to the risk of disease and parasite transmission. To produce fly larva simply throw any healthy animals or animal parts you do not wish to eat in a barrel with a scavenger proof lid on it, feral dogs are ideal candidates. At times it may be necessary to add a few cups of water as needed to keep things from drying out. This process stinks but produces a steady stream of fly larva, which when fed to the hens are converted into an abundant supply of eggs.
It is important to not allow the chickens to eat the decomposing flesh from which you are producing the larva due to the risk of food poisoning or disease transmission. The simplest method for separating the flesh and larva is to install a grate a foot above the bottom of the barrel. The carcasses remain above the grate but the larva fall through into the bottom of the barrel. By cutting a couple openings large enough to provide access to the larva a very low maintenance scavenger proof self serve feeder is created.
Several advantages are realized by feeding the larva to the chickens rather than directly feeding the animal flesh. First, insects of all types are a natural food for chickens. Second, the risk of disease transmission is greatly reduced by preventing direct contact between the chickens and the animal parts. Third, larva are a very low cost source of protein. Even in the best of times the protein component of poultry feed is costly, during a severe drought it may be completely unavailable. Fourth, by attracting flies to lay their eggs in the feeder and feeding all resulting larva to the chickens the local fly population is reduced thereby reducing the risk of transmitting fly-borne diseases to humans. Fifth, raising fly larva for poultry feed is a traditional solution to the problem of finding sufficient protein for a flock of chickens under difficult conditions. Other methods of obtaining protein for the flock are preferable but under extreme famine conditions this is a valid solution.
About the Author:
“Gospel Guy” has gardened and cared for chickens since childhood, and has raised pastured poultry commercially. For the last three years he has raised chickens for his family’s use just outside a small town in the mountains of a Third World country where he is a Christian missionary of the reformed tradition. One of his favorite ways to relax is watching chickens forage and play. His planning for TEOWAWKI is geared toward preserving knowledge and culture through a multi-generational societal collapse in the tradition of the monasteries of the dark ages. If you appreciate the author’s work, please thank him by collecting and preserving books, art and music.
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Odds ‘n Sods:
Paul from Kentucky sent this: Pioneers show Americans how to live “off-grid”
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John in Ohio flagged this: Diesels [Still] Equal Savings. The article didn’t mention the price differential between road-taxed diesel and “off road ” diesel. Currently, off-road (dyed) diesel sells for about 50 cents less per gallon than the road-taxed variety. That makes a big difference for those of us that store diesel for tractors and diesel generators.
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I spotted this article linked at Drudge: US home prices drop at sharpest rate in 20 years. I predict this downward spiral will continue for at least four years.
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SurvivalBlog reader “Tanker” noticed that the US Federal Reserve is continuing to increase the size of its now ongoing Term Auction Facility (TAF) liquidity-pumping frenzy. Check out the figure at the bottom of the “Non-borrowed” column! That is a lot of money created out of thin air. The global credit crunch is far from over.
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Jim’s Quote of the Day:
"If the American people ever allow private banks to control the issue of their currency, first by inflation then by deflation, the banks and the corporations will grow up around them, will deprive the people of all property until their children wake up homeless on the continent their fathers conquered. The issuing power should be taken from the banks and restored to the people, to whom it properly belongs." – Thomas Jefferson, from the debate on the recharter of the Bank Bill, (1809)
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America’s Frontier Counties–One Man’s “Frontier” is Another Man’s Suburbia
In 1890, the US Census Bureau made its pronouncement that America’s western “frontier” was closed.
One television program that the Memsahib really enjoys re-watching now and again is the PBS series Frontier House. That led to a discussion of when the frontier officially closed. While researching that, I stumbled into the National Center for Frontier Communities web site. They have a very loose “by consensus” definition of what defines a “frontier” county. This map shows the absurdity of their definition. I suspect that they made the definition loose, so that participants can qualify for government grants. If you look at the Year 2000 US Census data, it is a far better gauge of who actually lives in truly remote rural counties. For example, in California, only 2% of the population lives in frontier counties, but in Wyoming the figure is 73.9%.
The generally accepted threshold for “Frontier” population density is six or fewer people per square mile. But to this day, there is no official definition of what “frontier” means. By my definition, less than 100 counties in the Lower 48 States could still be considered truly “frontier.”
So here are some of my subjective estimations of what constitutes a present-day frontier county:
When a tree falls down across the county road you don’t even bother calling the county road department. You just get out your chainsaw.
You know the names of all of the neighbors in a five mile radius.
A shopping trip sometimes requires buying more than one tank of gasoline.
There won’t be cellular service in your area for another 5 or 10 years, but nobody really wants it, for fear that it will attract yuppie land buyers.
Nearly every conversation includes the phrase “Get ‘er done!”, and nobody thinks that its a humorous reference.
The only factor that keeps you from having the lowest car insurance rate in the nation is the high number of deer collisions
Your friends’ most closely guarded secrets are the locations of their favorite fishing holes and berry patches.
The nearest grocery store also sells fishing bait, propane, ammo, Ivermectin paste, and T-posts.
One out of every five vehicles that you pass on the highway is a quad ATV.
The standard greeting for two months of each year for men, women, and children is: “Hi! Did you get your elk yet?”
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Letter Re: An Oil Extraction Press that Could Prove Useful at Retreats
Sir,
Though this PDF starts out explaining how to make “briquettes” for cooking fuel, it eventually shows a crude oil extraction press. This could be a handy tool for supplementing one’s diet with vegetable and nut oils and also for making biodiesel (or for use in a Straight Vegetable Oil powered engine). Regards, – Hawaiian K.
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Letter Re: The Northwestern US as a Retreat Locale–the Downwind Issues
Hello;
We are on board with what is coming. Regarding location, my concern for the Idaho and Montana areas are the Yellowstone caldera – should it have a massive eruption and being downwind from the Seattle area should there be a nuke attack there. What are your thoughts, please? Thank you – John
JWR Replies: All of Idaho is upwind of Yellowstone except for during the most unusual weather conditions. Ditto for any parts of Montana where you would likely want to live. This is because anywhere that is east (downwind) of Yellowstone is also potentially downwind of the Montana missile fields. (Headquartered at Malmstrom Air Force Base near Great Falls, but dispersed across an area of several hundred square miles.).
As for your mention of the anticipated fallout from targets like Seattle and Bremerton, essentially the only portion of the continental US that is not downwind of a potential nuclear target is California’s northern coast (from Mendocino County northward), and southwestern Oregon. And even people living there have to worry about residual fallout from nuclear strikes in Asia. The bottom line is that every family in the US should have a fallout shelter. And some families that live near anticipated nuclear targets need a combination fallout and blast shelter.
Jim’s Quote of the Day:
"The reflection upon my situation and that of this army produces many an uneasy hour when all around me are wrapped in sleep. Few people know the predicament we are in." – General George Washington, January 14, 1776
Letter Re: Advice on a Budget Water Filter
Mr. Rawles,
I just graduated from college this month and am still under the huge weight of college loans. I want to get prepared, but my budget (for now, at least), is very tight. You said that water should be the highest priority. I agree with the wisdom of that. I’d like to buy a [gravity ceramic] Big Berky [water] filter, but they are way too expensive. Even an Aqua Rain [filter] would be too much of an expense. Are there any lower cost alternatives for water filtration? Thank You, – R.T.D.
JWR Replies: The least expensive option is to make your own filter. In my experience, the much-touted field-expedient sand and clay filters are only effective for use as a pre-filter. Their output still has a brown-tinged pond water look to it, and since the filter media is so coarse, they do not remove all harmful bacteria. (So their output still has to be treated either chemically, or by boiling.) You can, however, buy Berky filter white ceramic filter elements by themselves from a number of vendors including Ready Made Resources and Lehman’s. With these elements, you can build your own bargain basement “Berky Clone”. This consists of a pair of food grade plastic buckets, stacked one above the other. The top bucket has one or more holes drilled in it, to accept the Berky spare filter elements. Each element by itself costs around $40 . To get decent volume production from your filter, I recommend that you buy at least two elements. (A set of four is best.)
Materials:
4 – Food Grade HDPE food storage buckets (three to six gallon capacity), with lids
1 to 4 – Big Berky White Ceramic Filter Elements
Construction:
Drill one to four 1/2-inch diameter holes near the bottom-center of the upper bucket. (The same number of holes as you have filter elements.) Space the holes at least two inches apart and no closer than 1-1/2 inches from the edge of the bucket perimeter.With clean hands (to avoid contaminating the filter pores), insert the filters in the holes, screwing down their nuts on the bottom of the upper bucket. The nuts are plastic, so do not over-tighten them. But they must be tight enough to compress the o-ring seal, or the seal may leak–and this would be a contaminating leaks. (The filters point upward into the upper bucket, to avoid damage and to allow them to be cleaned periodically.)
Using a jig saw, cut a 7-1/2-inch diameter hole in the center of the lid of the lower bucket.
A third bucket is used to carry water. The fourth bucket is used as a pre-filter. This has a piece of tightly-woven cloth that is wired or taped over the top. Since the cloth will be saturated and will drip over the edge the pre-filtering step is best done outdoors, or in a large laundry sink. If treating river, stream on pond water, be sure to use a pre-filter. Just using a couple of thickness of T-shirt material will greatly extend the useful life of your secondary filter element(s).
Use:
Set the bucket with the hole in the lid on a low, stable surface. Stack the bucket with the filter element(s) on top of it. Gently pour pre-filtered water into the upper bucket, until it is nearly full. Note: Be very careful not to spill any water down the exterior of the upper bucket, or you will contaminate the water in the bucket beneath. This is a slow filtering process, so be patient. Even with four filter elements, it will take a considerable time to filter six gallons.
Letter Re: A Clash of World Views–Socialism Versus the Libertarian Ethic
Mr Rawles,
I have been a survival blog reader for over a year now, and my hat is off to you, sir. “Patriots: Surviving the Coming Collapse”, and the information presented on these pages have been extremely positive influences in my planning and preparations. While I have been, to this point, content to absorb the wealth of knowledge presented here, I was compelled by a recent post to submit this correspondence.
In [the letter posted on Sunday] titled “Clash of World Views”, David D. makes the claim that “We’ve had our grand experiment in deregulation and the magic of the market, and it’s now perfectly clear where it got us.” I would respectfully submit that a deregulated free market and personal responsibility are quite a bit removed from the causal factors in the current state of affairs, which is more correctly attributable to injections of “equality” and “safety nets” into what would be a self-regulating system, otherwise. Where equality is the goal, excellence is a casualty. When the incentive for achievement is removed, mediocrity and sloth are inevitable results. If excellence and success are not rewarded, but instead, the products of those efforts are forcibly redistributed by government intervention, we are enabling the parasitic existence of an exponentially growing number of non-contributing dependents. Gone, too, is the incentive to get off the dole. When receiving assistance from the charity of a neighbor, a reasonable man soon endeavors to better their condition in order to remove the requirement of outside help, and indeed, to pay back the favor in whatever way possible. When the system provides sustenance through the form of an anonymous check every month, the incentive to better one’s condition has been removed by the government “safety net”. Measures meant to protect equality and provide safety invariable hamstring the self-regulating nature of a free market, and we have, in this country, injected enough equality and safety into what started as a free market to strangle and pervert the “grand experiment” into a near unrecognizable form.
I am greatly disheartened at where we now find ourselves, so far from the intent of our founding fathers, when all men were created equal, but where they went from there was based on their own exertions, and not augmented by the social “entitlements” they were eligible for. Wise men began this endeavor in federal government with the intent to keep the entity small and out of most state affairs. With a staggering portion of the national budget now going towards entitlements, in effect, redistributing wealth, and with volumes of regulatory and mala prohibita nonsense, we are a far cry from a free market. We have long been sliding down the slippery slope into a socialist democracy where those supported by the efforts of better men have the electoral power to increase their claim to the fruits of the labor of others through votes, sympathy, and by invoking a twisted sense of social guilt. We have been legislated into chains, and each year, as our liberties are taken under the guise of stewardship, they grow heavier.
We need more people willing to take ownership of their own destiny, and fewer victims waiting for rescue. We need less regulation, more liberty, and the attendant greater personal responsibilities. Our founders meant to provide these conditions in perpetuity through the Constitution for these United States, and I truly believe that if we can undertake stripping back the perversions we have applied to their intent, this document from our past is the key to a successful future. I, for one, would welcome a world where “equality” refers to the interaction among men according to the Golden Rule, and the “safety nets” are provided by family, community, church, and charity, instead of through wasteful and overbearing government redistribution. Thanks for all you do, – D.
Odds ‘n Sods:
Jack B. recommended this piece by James Howard Kunstler: Wake Up, America. We’re Driving Toward Disaster
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A news headline that we’ve anticipated: As homes foreclose in U.S., squatters move in.
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Naish Piazza’s most recent weekly blog post includes a video clip that makes it clear just how incompetent and ignorant the liberal gun grabbers are. OBTW, Naish Piazza’s very generous “Get a Gun” training and gear package offer will likely end soon, since it is being run at or near cost. Don’t delay!
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From an Athens, Greece newspaper: Hunger collides with oil prices. (Thanks to Jack in Texas for that link.)
Jim’s Quote of the Day:
"Every action is seen to fall into one of three main categories, guarding, hitting, or moving. Here, then, are the elements of combat, whether in war or pugilism." – Military Historian B. H. Liddell Hart
Note from JWR:
The following is another article for Round 16 of the SurvivalBlog non-fiction writing contest. The writer of the best non-fiction article will win two valuable four day “gray” transferable Front Sight course certificates. (Worth up to $4,000!) Second prize is a copy of my “Rawles Gets You Ready” preparedness course, generously donated by Jake Stafford of Arbogast Publishing. Round 16 ends on May 31st, so get busy writing and e-mail us your entries. Remember that articles that relate practical “how to” skills for survival will have an advantage in the judging.
The author has gardened and preserved food since childhood. He has been using lacto-fermentation since 2001. For the last three years he has lived on the outskirts of a small town in the mountains of a Third World country where he is a Christian missionary in the reformed tradition. His planning for TEOTWAWKI is geared toward preserving knowledge and culture through a multi-generational societal collapse in the tradition of the monasteries of the Dark Ages. If you appreciate the author’s work, please join him in collecting and preserving books, art and music.
Lacto-Fermentation–Enlisting Trillions of Microscopic Allies in Your Fight for Survival, by Gospel Guy
In a world with no power from the electrical grid how can perishable foods be stored? Drying and canning are common solutions but are not suitable for all foods. Canning in particular is troublesome due to its dependence on access to industrial supply chains for new lids or seals, the need for precise control of temperature and time, and its consumption of large amounts of energy. The easiest, cheapest and most overlooked method of food preservation is by lacto-fermentation which has the advantages of making the food more digestible and neither precise measurements nor exacting temperature controls are necessary. Lacto-fermentation is the intentional culture of lactic acid loving bacteria to preserve and flavor food. Lacto-fermentation is not an alcohol producing process. Rather it creates an acidic environment which is not favorable to the growth of spoilage causing organisms. Lacto-fermented foods contain large amounts of enzymes and beneficial bacterial, preserve temperature sensitive vitamins, and have a delightful tangy taste. Many people with digestive problems find that eating lacto-fermented foods frequently will provide relief. A further benefit of lacto-fermented vegetables is that when eaten on a regular basis they help to prevent diarrhea. Using lacto-fermentation yogurt, cheese, pickles, fermented vegetables and sauerkraut can all be made from materials readily available on the homestead. Foods produced by lacto-fermentation will keep for extended periods of time in a cave, root cellar, spring house, evaporative cooler or, if one is available, in the refrigerator.
The best way to begin enjoying the benefits of lacto-fermentation is by placing raw milk in a clean covered container and setting it in a warm place with a temperature in the upper 70’s or 80’s. Let the milk sit until it sours and then gets thick like yogurt, this will require from two to four days depending on the temperature and bacteria count in the milk. At this point several options present themselves:
1. Simply cool the clabbered milk and eat it with your morning oatmeal.
2. To make a very soft cream cheese similar to Neufchatel pour the clabbered milk into a cheesecloth-lined colander and drain the whey. Save the whey to use as starter for future batches of cheese, yogurt or lacto-fermented vegetables.
3. To make hard cheese heat the clabbered milk gently in a double boiler, near the chimney of the wood cook stove or other hot location until it separates into soft curds and whey. Once it begins to separate gently cut the curds into pieces using a clean knife without removing the curds from the whey. Then slowly raise the temperature until the curds and whey boil. The hotter and longer it is heated the harder the cheese will be. Pour the curds and whey into a cheese cloth-lined colander, basket or other container which will allow the whey to escape and when most of the whey has drained away salt the curds according to taste. Higher levels of salt promote better storage but many people prefer the flavor of lower salt cheeses. Set a clean rock on a plate on top of the curds wrapped in cheesecloth to compress the curds and force out the rest of the whey. The heavier the weight used to press the cheese the harder and dryer the cheese will be. The cheese can then be aged according your preference. Air drying in a screened, fly-proof, cool, breezy area to form a rind is recommended and should be followed by waxing and storage in a cool place. Variation in the technique outlined above will produce an endless variety of cheeses. The whey from the hard cheese making can be used in cooking and baking, to make drinks, or as animal feed. Chickens, pigs, dogs, and cats all love whey. Whey from hard cheese cannot be used as a starter because the beneficial bacteria were killed when the whey was heated.
Whey from the soft cheese can be used as a starter for any lacto-fermentation process. The advantage to using the whey as a starter for yogurt, cheese and lacto-fermented vegetables is that it often results in a much milder tasting and smelling product. The initial souring of the milk can occasionally result in strong odors and tastes that, while perfectly harmless, are offensive to the unaccustomed palate.
To make yogurt, place a small quantity of whey from the soft cheese into a clean jar. A couple tablespoons of whey are about right for a quart but precise measurement is not required. In the future when you have a particularly tasty batch of yogurt a small portion of that yogurt can be used as starter in place of the whey, this will increase your chances of getting another batch like the one you liked. Thoroughly mix the starter with enough raw milk to nearly fill the jar and place in a warm draft free location which is about body temperature. It is very important that the milk which you have cultured with the whey not be disturbed and that the temperature remains constant, otherwise it will separate into curds and whey. The yogurt will be ready to cool and eat in 4 to 8 hours depending on the conditions. The yogurt may be carefully checked to see if it has thickened but be careful not to disturb it too much. Cooling the yogurt before serving will reduce its tendency to separate into to curds and whey. Commercial yogurt often has products added to stabilize it and reduce separation. If the yogurt comes out with a strong flavor the most likely cause was keeping the yogurt warm for too long. Try making another batch and either reduce the temperature at which the yogurt is fermented or reduce amount of time the yogurt is kept warm. Strong flavored yogurt, if it was cause by high temp or overlong fermentation, can be used as starter for a new batch and the strong flavor will not be passed on to the new batch. However if the yogurt smells yeasty it is fine to eat or make cheese from it but it should not be used as starter unless the object is to make more yeasty yogurt
Traditionally cabbage is the vegetable most commonly preserved by lacto-fermentation. Today, however, most sauerkraut is preserved by pickling in vinegar rather than by lacto-fermentation. The flavor of pickled sauerkraut is far more acidic and harsh than that of sauerkraut produced by lacto-fermentation and has much lower levels of vitamins and enzymes. The following recipe presents a method of producing traditional sauerkraut which leaves the vitamins and enzymes intact.
The following materials are needed to make sauerkraut. If no whey is available double the salt; however not using whey increases the chances of spoilage.
1 medium Cabbage
4 tablespoons whey from soft cheese or yogurt
1 tablespoon Non-iodized salt such as Real Salt TM, sea salt, or canning salt
Thoroughly cleaned jars or crocks.
Shred the cabbage using a sharp knife or grater.
Mix all ingredients in a bowl and pound with a wooden masher or meat hammer until the cabbage releases juice. This usually requires 10 to 15 minutes of pounding depending on how much cabbage is being processed and who is doing it.
Pack the mixture TIGHTLY into the clean glass jars and mash it down until the juice covers it completely. In some cases it may be necessary to use a weight to hold the cabbage under the surface of the liquid. If there is not enough juice add additional whey. Cover the jars to keep out insects, mice and dust. Canning jars and lids work well but any jar or crock will do.
Store the sauerkraut at room temperature for several days and then move to a cool place. The sauerkraut will keep well for six months or longer and the flavor will improve with age. Many people like to add additional ingredients, such as caraway seed, shredded carrots, onions, chili peppers or what ever strikes their fancy. The same process, omitting the pounding, can be used with cucumbers, beets and turnips as well as many other vegetables in place of cabbage. In the event that the lacto-fermented vegetables spoil the odor will be so vile that nobody would be willing to taste them. Spoilage in lacto-fermented foods is very obvious unlike canned foods where the food can be fatally contaminated by botulism yet show no obvious sign of spoilage.
Lacto-fermentation as a method of food preparation and preservation is a useful addition to the skill set of anyone who wishes to preserve food safely and does not have access to the power grid and modern supply chains. Lacto-fermentation used in conjunction with drying, potting, salting and smoking allows the preservation of virtually any food produced on the homestead with out relying on outside inputs other than salt.
Reference:
Fallon, Sally and Enig, Mary G. Ph.D. Nourishing Traditions, Washington, DC: NewTrends Publishing, 2001.
JWR Adds: Be sure to follow the necessary safety guidelines for lacto-fermentation. If you suspect that a batch has gone “off” then discard it. Anyone with a sensitive stomach should show great caution when considering adding fermented foods to their diet.
Letter Re: Storing Treet Brand Canned Meat
Mr. Rawles,
First, I would like to say thank you for honoring our Lord in your work. Thanks also, for writing your novel “Patriots: Surviving the Coming Collapse”. It is excellent. I have been recommending it to all of those I love.
As I have been preparing for a while, I have been more often cooking my prep food and trying to adjust to that life style. I have been caching “Treet“. It is a canned [spiced luncheon] meat that has a consistency similar to bologna. I have been storing Treet rather than Spam, because it is supposed to keep for about a year longer than Spam, and it is about 75 cents less expensive [per can].
The following is a delicious recipe that I came up with from my survival stores.
1-1/2 cup rice
1- Teaspoon of salt
A few shakes of garlic powder
A few shakes of onion powder
Some celery seed
Parsley flakes
Thyme
A dash of paprika since color affects our attitudes about food
One can of cubed Treet, sauteed
Soy Sauce to taste
Cook the rice to the desired consistency and then add the cubed Treet and soy sauce. Adjust salt and soy to your preferences. – Trevor T.