Rural Lifestyle Blog

Life in Rural America

Tag: meat

Meat Production After SHTF

There are all kinds of articles out there talking about meat after SHTF. You want to know what is missing in a lot of those articles? Exact details.

Awhile back we talked about how many chickens would be needed for SHTF. I would like to do this article in the same manner as the chicken article.

Lets start with one very important question, and that is how much meat does the average person eat? To find the answer lets turn to the US census.

Per Capita Consumption of Major Food Commodities

Average US meat consumption in 2009:

Commodity Weight / Number
Red Meat, includes beef, veal, lamb and pork. 105.7 pounds
Poultry, includes chicken and turkey. 69.4 pounds
Eggs 246 eggs

For right now lets exclude eggs and focus on red meat and poultry. We will talk about eggs later. Continue Reading….

Source Of Fresh Meat After SHTF

What is your long term plan for fresh meat after SHTF? Do you plan on hunting, trapping or raising your own? What about a combination of all three?

This article is going to focus on 4 sources of fresh meat – chickens, pigs, goats and rabbits.

Chickens

In a previous article we discussed how many chickens would you need for SHTF. If you have not read that article, please do so. Here is a recap of the important information.Fresh yard eggs

Lets start with 10 people in our group, now lets estimate that those 10 people will be eating 2 eggs a day, which equals at least 20 eggs a day.

During the winter time egg laying can drop after a cold front passes through, or while the hen is molting.

For the sake of discussion, lets use my lowest egg count of 3 eggs from 13 hens. The 3 eggs were laid after a cold front passed through, and the hens were around 9 – 10 months old. Continue Reading….

Meat Recipes Part 3

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.

A medium sized ham should be tender in five or six hours. When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.

Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch.

When cold, slice thin and serve.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water? Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.

Do not fry as quickly as beefsteak.

After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy. Continue Reading….

Meat Recipes Part 2

BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes.

Should there he a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.

SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off. Place the chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste the meat before adding all the seasoning specified, as tastes differ.

Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2 tablespoonfuls of butter, a little sweet marjoram or minced parsley.

Mix all together and mold into two long, narrow rolls, similar to loaves of bread. Place 1 tablespoonful each of drippings and butter in a large fry-pan on the range. When heated, place beef rolls in, and when seared on both sides add a small quantity of hot water. Place the pan containing meat in a hot oven and bake one hour.

Basting the meat frequently improves it. When catering to a small family serve one of the rolls hot for dinner; serve gravy, made by thickening broth in pan with a small quantity of flour. Serve the remaining roll cold, thinly sliced for lunch, the day following. Continue Reading….

Meat Recipes Part 1

“SAUERGEBRATENS” OR GERMAN POT ROAST

Three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat.

Vinegar should be poured over it hot; let stand a couple of days in a cool place uncovered; turn it over occasionally. When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions. Let cook, turn occasionally, and when a rich brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot water, cover and cook slowly for two or three hours, turning frequently.

Half an hour before serving add small pared potatoes, and when they have cooked tender, serve meat, gravy and potatoes on a large platter.

HUNGARIAN GOULASH

2 pounds top round of beef.
1 onion.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
6 peppercorns.
1 stalk celery.
1 blade mace. Continue Reading….

FISH AS A MEAT SUBSTITUTE

As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a “one-meal dish” requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish.

The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout.
Continue Reading….

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