Survive Any Catastrophic Event By Storing Food For The Long Haul

They Laughed When I Told Them They Needed a Survival Guide. But Then the Prophecies Started Coming True…

How to live “off the grid” and survive any catastrophic event – even the Apocalypse

From the Mayan calendar’s end in December 2012 to the ravings of the Christian radio host  Harold Camping who keeps predicting the world’s end, we have all been told of catastrophic changes that will leave all of us doomed.

Speaking of Camping, here is a funny thing about that guy. Every time his predictions fail to come to fruition, he is kind enough to move the date of judgment forward so we can relax and have some more time to live life as we now know it. It reminds me of the old Henny Youngman bit where he talks about Dr. Wellsler, “Wonderful doctor gave the guy 6 months to live. When he couldn’t pay his bill, he gave him another 6 months!”

Now, while we do not put any stock into these “predictions,” we do believe in being prepared for anything that comes down the pike.

Have you noticed that storms are getting stronger and more frequent? Earthquakes are happening all over the place…tsunamis, tornadoes and wildfires – oh my!

The fact of the matter is we’re not immortal. We need to do whatever we can to live as long as we can so when we finally do pass on, it won’t be because we failed to be prepared for an event that does not need to claim our precious life.

This is the information you need to protect yourself and your loved ones

This month, we are handing you the best information we know to help you survive any catastrophic event — or even take you “off the grid” right now if you want.

You do not have to be a slave of the health care system that is a very unfunny joke. The trouble is we have been conditioned into thinking we need all these things: expensive cars and homes, HDTV, HBO, the internet, laptops and phones that can blow out candles. (It’s true there is an smart phone app for that).

You do not need any of those things to survive. Frankly, if you were hit with a major, game changing event, then you could lose power, the cable/internet, and cell service as signal towers crumble into the dirt like a house of cards.

Even if nothing happens, you will still want to take a look at this. Truthfully, it is useful no matter how you slice it. At the very least, it could save you a good chunk of money.

Store food for the long haul like a squirrel for the winter

Egg-static Results!

First, you are going to need food. Just like mister squirrel getting ready for the winter, you need to store enough to get you through a crisis situation.

One of the coolest little tricks you can have in your survival arsenal is powdered eggs. Powdered eggs will last you up to a year after you open them and can last 5 years in an airtight, sealed can or jar. Some sources say that if properly sealed, then they can even last 10 years. A 2.25 pound jar is equivalent to about 80 eggs. Now, you can buy them online from Honeyville Farms for about $23.00 a can. Or, if you’re feeling industrious, then you can dry your own powdered eggs.

How to do it:

• Get a cheap food dehydrator. You can find them at Wal-Mart for as little as $39.
• Thoroughly scramble a half dozen eggs and cook them as you normally would.
• Set your food dehydrator to 145 degrees Fahrenheit and spread the cooked, scrambled eggs evenly on the drying rack.
• Let them dry for about 4 hours until they are completely crispy.
• Put the dried chunks into a blender, coffee grinder or food processor and grind them to a fine powder.
• Put the powdered eggs into an airtight, sealed can or jar and store them anywhere. They don’t even need refrigeration.
• Repeat this process a half-dozen at a time until you have a sufficient supply.

If you do not have a food dehydrator or do not want to buy one, then you can achieve the same results by scrambling and cooking them as mentioned above and then spreading them evenly on an ungreased cookie sheet (very important – do not grease the sheet). Set your oven to 145 degrees and allow the eggs to dry there for 16 hours.

Personally, I recommend the dehydrator because the oven method takes longer and consumes more energy.

When you feel like an egg, simply take 2 tablespoons of the powdered eggs and mix it with 4 tablespoons of water. Voila! You now have a fresh scrambled egg!

Where’s the beef?

You can also make your own jerky with beef or turkey. You can find excellent recipes all over the internet, but my favorite comes from The Food Network’s Alton Brown**. Here is what you will need for the beef jerky:

• 1 1/2 to 2 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

How to do it:

Trim the flank steak of any excess fat, place in a zip-top bag and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat, with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, then follow the manufacturer’s directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

If you do not eat beef or just want to use turkey, then here is a handy recipe*.

Don’t be a jive turkey

What you will need:

• 1 tablespoon liquid smoke
• 2 tablespoons soy sauce
• 1/4 teaspoon Tabasco sauce, or to taste
• 1/3 cup Worcestershire sauce
• 1-1/2 teaspoons mesquite flavoring liquid
• 2 teaspoons light brown sugar, packed
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 pound turkey meat, sliced thin

How to do it:

Combine liquid smoke, soy sauce, Tabasco sauce, Worcestershire sauce, mesquite flavoring, onion powder, garlic powder and kosher salt in a large zip-top bag.

Add turkey strips to the marinade, then seal and squish to coat all the meat. Re-open the bag, squeeze out all the air, re-seal and refrigerate 12 to 24 hours.

Remove turkey strips from marinade and gently pat off excess moisture with a paper towel. Place strips in a single layer, with space in between, on dehydrator racks. Dehydrate until turkey jerky is leathery and chewy but not crisp enough to snap when bent.

Having tried both of these, I can tell you the turkey is smokier, lighter in flavor and overall a more mild flavor. The beef is hearty, filling and has a great kick to it.

Veggie-veggie. Fruit-fruit!

(2 points if you got that EPCOT reference)

Drying fruits and vegetables is also an excellent way to stock-up and store for the long haul. This process makes most vegetables last anywhere from 8–10 years. Fruits are a little less hearty, clocking in at about 5 years.

Another good idea is to stock up on beans. They are an excellent source of protein and fiber. Plus, you will want to feel as regular as you can if a disaster strikes! Dried beans (lentils, white, navy, pinto, etc.) can be stored safely for 8–10 years if sealed airtight. Now, the longer you store them the more oil they lose. As this happens, they lose their ability to properly absorb water. The good news is – in a worst-case scenario – you can grind them before hydrating.

Being prepared also includes being sure to store large bags of whole grains and rice. You can buy in bulk from various internet sources. Brown rice will usually last up to 6 months because of the essential fatty acid content, while white rice is 8–10 years. Get both! When you run out of brown rice, switch to the white. It is better than nothing.

Hydration

As far as food goes, make sure you have plenty of water to store. The Mayo clinic says to use the “8X8 rule,” which is to have enough water so that each person in your household can have 8, 8-ounce glasses each day.

Clean pure water will last a long time if stored properly. But to be safe, rotate your supply using the oldest first and make sure you have access to more as you drink it. Ideally, you should have a good filter attached to your tap or at least, a pitcher with a filtration system built in. Be sure you have extra filters in case you need them.

In a pinch, you can easily turn rain water into drinking water by boiling it and adding about 10 drops of chlorine bleach per gallon of water collected.

Running down the list

Here is a short checklist for you to follow should the unthinkable become a serious thought:

Be sure you stock up on toilet paper. This is something not a lot of people might not remember. But, trust me it is a great idea! Also, get a fold-up toilet seat. Squatting over a hole is so…yesterday!

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  Plenty of bandages (Band Aid®) in assorted sizes and Ace® bandages.
• Vitamins and antibiotics, if you can. They store well and only lose a bit of potency as they age. You do not want to be caught with a serious infection and have no way to get to a doctor, if one is even available. You could even pick up a medical kit if you desired. Just make sure it has Betadine and enough supplies for your household. Protect you and your own and meet healing head-on with natural herbs, oils and salves with the items in our Nature’s First Aid Kit.
• Tweezers, rubbing alcohol and hydrogen peroxide.
• Plenty of lighters or strike anywhere matches with candles (votives will serve you best). You can get a gross online for $25.
• Get some glue. In a bind, glue can close a minor, open wound that a bandage won’t work for.
• You will want some insect repellent and sunscreen, too.
• Plenty of batteries and assorted flashlights. Do not store the batteries in the flashlights until you need to use them. Pick up rechargeable batteries if you have the means. In addition to serving you better in the long run, your charging system can be used for others if money becomes useless and the bartering system makes a comeback.
• A hearty supply of charcoal for your grill or propane if you use a gas grill.
• Several bottles of oil and oil lamps.
• A wind up radio or television so you can keep up-to-date on what’s happening out there. You can use a battery operated radio or TV, too. They just use a lot of juice. Keep that in mind when battery shopping.
• Tooth paste and extra toothbrushes. Even in a crisis you should always have a clean mouth.
• Anti-bacterial hand soap and a good amount of bathing soap.
• Laundry soap and a water supply dedicated to washing clothes. If you don’t want to stock up on laundry soap – as it can be quite expensive – make your own. All you need for one load is a cup of washing soda, ½ cup borax and a bar of bath soap (simply for fragrance, if you don’t care if your clothes are April fresh then this is not necessary). Mix that up in about 3 gallons of water and wash away! ***
• Powdered or canned milk.
• Other canned goods – soups, stews, chicken and fish. Just be mindful of the salt content and try to get the good stuff that is the fewest unhealthy ingredients.
• Plenty of nuts and steam-rolled oats.
• Work gloves and protective clothing in case you need to remove tree limbs and other downed foliage that can cut you.
• Fire extinguishers.
• A good tool kit with screwdrivers, hammer, wrenches and pliers.
• Plastic and duct tape.
• Shovels, hatchet, axe and saw.

Final thoughts…

Here is one other idea you may find…jarring. You can make your own fruit preserves.****

What you will need:

• As many Ball jars as you want to store
• Fresh fruit of choice. You can use frozen if you like but just make sure there is no syrup
• Large pan
• Wooden spoon
• Clean casserole dish for warming raw sugar (sugar is optional, but without it the preserves will be a bit darker and more bland)
• Slotted spoon
• Ladle and gravy boat for pouring
• Oven mitt for handling hot items

How to do it:

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  Wash and prepare fruit
• Place in preserving pan
  Put sugar and jars to warm in a slow oven (212 degrees or lower)
• Cook fruit gently till tender
• Add sugar (optional) and stir till dissolved (do not allow to boil yet)
• Bring quickly to a gentle rolling boil, and boil till setting point is reached
• Skim off the scum
• If the fruit is not evenly distributed (i.e. if it floats on top), then leave to cool a bit and then stir
• Pot into warmed, clean jars
• Put the lids on immediately while hot, or wait till completely cold to do this
  Leave to stand until cold
• Label with type of fruit and date

These preserves can be stored for years if properly sealed and stored in a cool dry place. But once opened, they won’t last long at all – because they’re delicious!

One last thing to keep in mind for you and your family…

Be safe

The world is changing. Friend, while you may not live to see the 4 horsemen galloping through your backyard, storms will still carry a significant threat to your safety and the safety of your loved ones. This handy guide can mean the difference between surviving and perishing in the face of imminent danger in an unfamiliar, frightening landscape. If you do not think it can happen to you, then think again.

Still not convinced? That is okay. We have still shown you how to save a lot of money by cheaply stocking up on items you use everyday.

Nobody wants to think about an apocalypse or being stricken down by a life-altering event.  You too may laugh when someone tells you are going to need a survival guide…with guys like Harold Camping spreading false prophecies and the warnings about the catastrophe in 2012, it might seem rather silly. But, isn’t it nice to know you will be prepared if they are right?

What is your go-to food in case of emergency and survival? 

*From the good folks at About dot com…
**Courtesy http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
***Courtesy http://www.thesimpledollar.com/
****Courtesy http://www.downsizer.net/Projects/Processing_food/Basic_jam_recipes/