Quayle Alert: Buy Canned Turkey, Chicken, Beef & Sardines As Your Budget Allow -Immediately

The truckers are the backbone of America and I would hope that they would organize some sort of Truckers for Truth organization relating to this issue.

Time to make some pemmican folks. It’s light weight and it last longer than most of us seasoned folk will after Jade Helm 15 and the economic collapse where headed for. It doesn’t taste half bad to either.

Meat: To begin cut your selected quantity of meat into thin manageable strips. You can either use a dehydrator, your oven on the lowest setting between 125 and 150 degrees, or even in an emergency a campfire with your drying rack recessed from the direct heat. Lay the meat strips on the rack or if using the oven and it’s easier hang them over the shelf in the oven. I recommend using beef, turkey or fish because you want the meat as lean as possible/minimal fat. (Without being rendered animal fat goes rancid pretty quickly) Let dry until crisp. Just a bit more than you would jerky. Grind in a food processor or pound to a powder. The meat portion is complete.

Berries: Use the same drying process for your berries of choice. Again allow to dry until crispy. When combining the ingredients you can use a ratio of up to three parts meat to one part berries, adjusting it to your taste. The berries can also be finely chopped instead of grinding to a powder for texture. You can use berries that are leathery but the self life is somewhat reduced. I’m always concerned when I need it, it will be spoiled. I live believing that if anything can go wrong it probably will. I expect the worst and pray for the best. In light of that mindset I choose to in most circumstances just play it safe. I recommend doing the same!

To get enough animal fat to work with in most cases you can hit up a local butcher and get as much beef fat as you might require at no or minimal cost. Remember to ask exclusively for beef fat it works best for long term storage even when preparing fish and poultry. Render the fat (cook at a slow heat like in the crock-pot) strain through tight mesh strainer or coffee filter. Set the solid remains aside, it make a tantalizing snack for the pooch after cooling. You wont be needing it and why waste a delicious treat your dogs will love!

Mix all ingredients: Add a generous amount of crisp dried berries to the prepared meat, slowly mixing in enough tallow (rendered fat) to make it pasty, or easy to stick together. Add a little bit of honey to taste. Honey like the tallow is a natural preservative and the way I see it is every little bit helps. Kneed it for a while to insure adequately mixed and tallow evenly distributed throughout the mixture. Roll evenly into four to six inch balls, or roll out onto a cookie sheet leaving the mixture about two to three inches thick. Cut into bars and let set over night to breath and fully harden. Place finished pemmican in Mylar bag, placing an oxygen absorber inside. Seal the bag almost closed leaving a hole large enough for a standard straw to fit in.

If you don’t have the bag sealer you can use a hot iron. In my opinion it works a whole lot better anyway. Using a plastic straw insert it into the opening. Suck the air out of the Mylar bag. Pinch the bag over the small opening using your index finger and thumb to obstruct any inflowing air from re-inflating the bag. Seal or iron it closed.

I should probably mention that the Mylar bags and oxygen absorbers are not required and are merely added precautionary measures for foof safety. The truth is that Pemmican requires no added preservatives, no refrigeration and will last for decades even without the Mylar bags. I heard the Indians actually used leather pouches.

Just a note: Don’t be discouraged by your first try. Inexperience tends to make for some bland tasting pemmican. That is to be expected. Experience and experimentation will perfect your recipe according to your own taste preferences. Good luck and happy eating! This is a must have for any Bug-out Bag and it’s fun to make.

Will trash pick up be availability? What are we to do with all the cans?

with the same last name as one of our dufus vice presidents, I’m sure the writer can be trusted. Right.