Rural Lifestyle

Life in Rural America

Tag: pork

What Is The Best Livestock For SHTF

Prepping for SHTF is a never ending process. Unless money is not an issue, chances are people have to divide their efforts between various projects.

Over the past few weeks I have been posting about what my project for 2013 should be. Should it be rabbits, honey bees, both, or maybe even something else?

The question from there needs to be, what project is going to provide my family with the greatest return on our investment?

Which farm animals are the best able to live off the land, have the best food to output ratio, produce the most food for the amount of room they take up.

Cattle: Lets start with the one farm animal that everyone knows in one way or another. Most people eat cheese, butter, steaks, brisket, hamburger,,,, and so on.
The cow is a universally recognized farm animal, but what is it really good for during a long term SHTF situation?

If you butcher a 1,000 pound cow, then you have to have a way to preserve the meat. Do you have a smoker, and a pressure cooker large enough to process a whole cow?

During the middle ages, cows were not a preferred livestock. Which was mainly because they are so large it takes great effort to preserve the meat.

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.

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Kevin Felts © 2008 - 2018