Weekly Preppers Thread

[Kartographer]

Haven't done one for a while and with all that is going on I though it would be a good idea to do a Weekly Prepper Thread, for posting tips, new products, good prep buys etc.....

“There is no greater disaster than to underestimate danger.

Underestimation can be fatal.”

[greeneyes]

We used to do a lot of that sort of baking in our electric skillet when we were camping, and also used those reflector ovens around a campfire.

[greeneyes]

OK. That explains it. Thanks for the link.

[MomwithHope]

Looks great thanks. Bookmarked for reading later.

[Yosemitest]

That my point.
If society falls apart, Salt is one of the MOST NEEDED items.
We can't live without it.
We need and USE a lot of it, for many different things.
400 pounds would be what I'd recommend, and it's cheap.
If you want a barter item, them buy and store even more SALT.

[CatherineofAragon]

Marcella, thank you for these recipes...they all sound so good!

[CodeToad]

If the Apple and Tesla social media trolls can post 2,3, and even 5 threads a day using FR for free (assuming FR isn’t getting a check for it all), then why can’t you?

[Marcella]

“Marcella, thank you for these recipes...they all sound so good!”

The reason for the recipes is, they will work and taste good in emergency situations with not many ingredients.

I am in Ohio now, and we went to Amish country today to Lehman’s famous Amish store. I bought two books - “No Bake Cookies, Bars, and Pies”, and “Dump Bake Cakes”. I can post some of the No Bake recipes at some time. No bake pies would be excellent in an emergency situation with no oven. Well, so would the cookies and bars.

We go to Penn. tomorrow. I’ll be in another hotel room and hook up computer and go to FR to see what is new.

[metmom]

How long do you figure 400 lbs would last per person?

I’m sure of one thing, while salt is essential, Americans in general could cut way back on it without endangering their health.

What do you figure is the minimum required for survival for a fairly active person? IOW, one engaged in survival?

[moovova]

I love your recipes. Printing and saving. Thank you.

[Roos_Girl]

FYI, the plastic lids for glass ball jars are not air tight.

[Yosemitest]

Depends.
If you're using it to cure meat, according to my dad, you'd go thru about 100 ponds every winter, not counting what you ate.
He said, they always brush off the salt from the meat before they moved it from the shed next to the smoke house and into the salt box on the porch.
That way, they didn't have to remove so must salt from the porch box every year.
But they only cured meat in the late fall and winter, and tried to have it all consumed by late spring.
Summers and early fall they ate fresh meat.
And when they needed to cook some of the salt-dried and smoked meat, they'd brush off as much salt as they could back into the salt box, and then wash the meat to remove as much salt as they could before they cooked it.
Dried jerky was different, because most times they'd eat it just like it was.
Occasionally they use a little in their greens as they cook the greens, or sometimes they'd put a little broke into small pieces in their corn bread, like you'd do with cracklings.

The whole point is, if you have to cure meat, you can.

As far as consumption of table salt, when you do more physical work because of gardening, and raising food for livestock, you'll consume more salt, because of what you'll lose sweating it out.

Think about it, and realize the need, if society falls apart.

[Yosemitest]

One other thing, Dad said there needs to be 2 inches of salt between the meat and any thing,
2" between the bottom of the box and the sides and the meat, and 2" of salt between each piece of meat.
Pieces of meat can NOT touch each other, and there needs to be 2" of salt from the top pieces of meat to the top of the box.
NO EXCEPTIONS !
They keep a close nose on the salt boxes too, and worked hard to keep them dry, even in the worst of humidity.
But he didn't say HOW they kept the humidity from the salt box.

[greeneyes]

Cool. Bound to be some good recipes in those.

[metmom]

I pressure can my meat.

I have a store of canning jars lids and bought some Tattler Reusable lids.

Which reminds me, I need to get to my favorite meat market and get some beef.

[MomwithHope]

Lehman’s - I’m so jealous!

[MomwithHope]

I use those tattler lids, not exclusively but they work great. Have not had a single problem.

[Yosemitest]

It’s payday for me.
Commissary, here I come (chuck roast and hamburger and beef weiners and beef sausage).
Mother always cold-pack canned on an open/covered boiler.
It took hours.

[metmom]

Pressure canning does, even when it’s hot pack.

But you don’t have to worry about refrigeration.

[Yosemitest]

If you do cold-pack canning, it's slower, but last better.
You don't get that pressure-canned smell in the house. But you have to watch the water level closer.

[archy]

I would also like to ask the question it seems that lately I have once again angered a number of fellow FReepers with these prepping threads. Suggestion? To many post? Just do a once a week/month thread??

I like having them once a week. And every now and again, something comes up in the news that makes me consider enhanced contingency plans. And backup plans. And fallback plans.