Growing food and raising meats is becoming much more difficult for producers around the world. Between radical changing weather patterns and disease, we are seeing more crop loss and livestock deaths than ever before. The numbers are HUGE because we have HUGE populations to feed. These populations are only growing.
For many preppers and homesteaders growing and making our own food is just part of everyday life. It’s incredibly freeing and introduces a new kind of freedom into your life. At the Prepper Broadcasting Network, we call it: Self Reliance and Independence. It’s the key to a good life.
Cooking at home can be as much about survival and prepping as it can be about tonight’s dinner. Some foods you can make and forget because they have such a great shelf life. I have compiled 6 recipes for survival food to make and forget.
Give ‘em all a try but especially the peasant bread if you don’t think you have what it takes to make delicious fresh bread at home.
Related: How to Make Spam
The preservation of ham is one of those skills that all preppers should at least understand. If it’s not something you have already done. It’s a very simple process but it takes a lot of time and some timing of the seasons.
- 1 Pork Picnic
- 1 LB of Salt
- 1 Cup of Whisky
- In most climates, you are going to want to start this process around September at the earliest.
- In a large container or a large unscented trash bag place your pork and cover it completely with your salt.
- Keep this in the refrigerator for 30 days. You may need to add more salt to the pork as the month goes on to keep it covered.
- After a month you are going to wipe the salt of the curing pork and then pour the whiskey over top. Now wrap it up in a few layers of cheesecloth, a large kitchen towel or a chef jacket. You are going to hang this for the next 6 months in an area that is covered from the sun and has some decent airflow.
- Therefore, it’s important to time things just right. You do not wanna be hanging a ham through the summer.
- Unwrap your ham after 3 months to check the ham out. You might need to cut some mold off the ham. Wrap it again and let hang for another 3 months.
Estimated Shelf Life: 5 years if left wrapped and uncut.
This spicy fermented cabbage mixture is both a tasty and spicy treat but also an outstanding probiotic food for your gut health.
In the Korean tradition, kimchi would be stored in covered earthenware pots underground and allowed to ferment for decades! Kim Chi is easy to make though you will do things that are counterintuitive to practical cooking methods.
It’s all part of the fermentation process.
- 1 head of Napa Cabbage
- 5 Cloves of Garlic
- 1 Heaping TBSP of Korean Ground Chili
- 2 TBSP of Soy Sauce
- 1 Large Thumb Sized Piece of Ginger
- Start by mincing your garlic and ginger.
- Next, you are going to cut the core out of your cabbage and slice it in half. Slice the halves, starting at the top, in quarter-inch slices.
- Place the cabbage into a colander and salt it heavily. Toss the cabbage to incorporate the salt and then allow this to sit and drain overnight.
- The next day you are going to rinse your cabbage and add it to a big bowl Add the rest of the ingredients and mix thoroughly. Place this mix in mason jars with the lid just lightly screwed on. Allow this mix to ferment for 4 days in the dark pantry.
- You can store it in the fridge after this and leave it to ferment for as long as you like.
- If we experience an off-grid situation you would need only remove these from the fridge and bury them underground.
Estimated Shelf Life: Indefinitely.
Related: The Lost Ninja Superfood
Dehydration is a big part of food preservation for preppers. The ability to pull moisture from food removes one of the most important elements of bacterial growth. That is why dehydration works so well. Here you can find 50 foods you can dehydrate at home.
Fruit leather is a great way to use up lots of fruit and create amazing food that will last on the shelves until you need it most. Fruit leather is also a great addition to several other recipes like granola and fruit bars.
Making fruit leather is a pretty simple process and if you have some fruit and sugar you can get there.
I like ratios and I would rather people remember ratios than any recipe. If you understand ratios than you can recreate things easily. In this case, we are talking about the fruit to sugar ration.
- 2 Parts Fruit: 1 Part Sugar
- 4 cups of strawberries
- 2 cups of sugar
- Preheat the oven to 180 degrees.
- In a large saucepot place your ingredients. Simmer until you can smash the fruit and sugar into a smooth puree.
- Using a tablespoon, smooth some of the purees out onto a sheet pan that is lined with good wax paper or a Silpat.
- Cook that puree in the oven for about 6-7 hours until it is completely dry.
- Let it cool and cut the fruit puree in the shape you would like to.
Estimated Shelf Life: 4 years.
Related: How to Grow Fruit All Year Round
This is a South African meat preservation method that focuses on the use of vinegar. The word Biltong is Greek and means bed bug!
That is because the coriander seeds, a necessary ingredient, resembled little bed bugs.
- 5 LBS of Lean Meat
- 5 TBSP of Malt or Cider Vinegar
- 3 TSP of Coarse Salt
- 2 TSP of Black Pepper
- 2 TBSP of Coriander Seeds
- Start by toasting your coriander seeds to bring them back to life. In a spice grinder or mortar and pestle bash them up a bit. You can even add the vinegar to this.
- Slice your meat against the grain into 1-inch pieces and place it in a non-reactive container.
- Now dump the rest of the ingredients over top of the meat and allow that mix to sit in the fridge for at least 12 hours. 24 hours wouldn’t hurt.
- Remove the meat from the container and gently pat it dry on a plate. Be careful not to remove all the pepper and coriander.
- Next, you are going to hang this meat, most likely in your fridge with some twine between racks. If you get a few days of cool temperatures, you could hang it outside, but you are gonna want to cover it with cheesecloth to avoid bug infestation. Fridge works great.
- Check it every few days. You want the entire piece of meat to be hard. If it has some give or feels mushy at the center than you are going to have raw meat inside. Let it cure for a few more days.
Estimated Shelf Life: Approximately 10 years.
Related: How To Pickle Meat
If you have read my articles in the past you know that I put an extreme focus on being able to cook from scratch.
In the prepper community, it doesn’t hold the weight of things like tactical training or communications, but it is a responsibility that someone will need to inherent in an SHTF situation 3 times/365 days a year.
This is the easiest method for making bread dough and should be part of any homesteader or prepper’s recipe book.
- 4 Cups of Flour
- 2 TSP of Salt
- 2 TSP of Sugar
- 2 Packets of Dry Yeast
- 2 Cups of Warm Water
- Start in a large metal bowl with all your dry ingredients. Mix them thoroughly before adding your warm water. Mix this all together to create a sticky ball of dough.
- Cover the bowl with a damp towel and in about an hour your dough will have doubled in size.
- Beat the dough down with the spatula and it will deflate.
- Now transfer it to your baking vessel, most people use an oven-safe glass or ceramic bowl. Allow this mix to rise to the rim of the bowl before baking for about 20 minutes in a 375-degree oven. The top should be golden brown and delicious.
Estimated Shelf Life: Approximately 3 years.
Related: How to Make Emergency Survival Bread
When you read about something called two pilot crackers you probably think two things:
1. They were made for pilots.
2. They are basically flavorless crackers.
The funny thing about pilot crackers is that they were actually created for seagoing by a man named John Pearson in 1792. The recipe is Nabisco’s oldest!
If you like crackers, you will find the pilot cracker to be a great vehicle for spreads and even preserved meats. The recipe is incredibly simple, and you can expand it easily to make a lot of these crackers at one time.
- 2 Cups of Flour
- ¾ of a Cup of Water
- 1 Tablespoon of Lard
- ½ Teaspoon of Salt
- Mix all the ingredients in a bowl until thoroughly incorporated. This can be done in a mixer or by hand.
- Rest the dough in the fridge for about 10 minutes to allow the lard to harden up again.
- Roll the dough out to about ¼ inch and use a circle mold or a small cup to punch crackers out at the desired size.
- Bake them for 15 minutes in a 400-degree oven and allow them to cool completely before trying to remove them.
Estimated Shelf Life: Indefinitely.
TIP: You can store them in with oxygen absorbers in mylar bags for even more extended storage.
Of the making of many survival foods, there is no end! These are 6 great foods to learn how to make and to store for the long term.
These foods focus on several important cooking methods like dough making, curing, dehydrating and baking.
If you can stack your pantry with food that you can make and forget you will undoubtedly be prepared for the next disaster. However, if you can master the processes then you will be able to eat for a long time.
Things like the biltong could be made with beef or with venison that you hunted.
Your stored wheat could be used to make these crackers or peasant bread.
Try your hand at the recipes above and let us know in the comments below how things turned out!
Editor’s note: All the storage methods are basic, but if Oxygen absorbers & Mylar bags are used, all the foods would last indefinitely.
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