Tag Archives: cooking

Episode-1623- Cooking Deer Meat

How Do we Get from this to Dinner?  Find out Today.

How Do we Get from this to Dinner? Find out Today.

While this episode rounds out the bow hunting deer series a few things should be pointed out.  Obviously all these recipes apply equally to the gun hunter or the person with that special friend that gives away deer meat.   Additionally it needs to be pointed out these are all fantastic ways to cook lamb, mutton and goat.  Indeed lamb specifically is a great analog to venison.

Additionally in the sausage recipes you have two options.  One is to simply use 100% pork in them, if you use wild pork 1/3rd to 1/2 of the meat should be domestic pork for fat or just cut in 10-15% fatback.  The other is again to substitute lamb, mutton or goat for the venison, or for something really cool substitute duck or goose.

Join Me Today to Discuss…

  • Some basic rules of cooking period
    • Don’t boil stuff unless you are making stock or soup
    • You can always cook meat longer, you can never un cook it
    • Let meat warm up before putting on a grill or in a hot pan
    • Excess rubs burn, and again excess moisture is usually bad
  • My 4 Deer Sausage Recipes (PDF Download of them Here)
    • Deer Andouille Sausage – (first time I have ever given this out)
    • Deer Jalapeno Sausage – (another personal recipe)
    • Jacks Dead Simply Black Pepper Sausage – (been making this for 28 years)
    • Deer Breakfast/Italian Sausage (adapted from Keith Snow’s Recipe)
  • Some Blow You Away Grilled Venison Methods
    • Bacon Wrapped Crusted Jalapeno Deer Loin
    • Deer Tenderloin With “Chang’s Treatment” – from Neil Franklin
    • Deer Leg Steak with Black Pepper Crusting
    • Deer “Minute” Steaks
    • The Best Deer Burgers Ever – stupid simple
  • In the Oven and On the Stove
    • Deer stew – best made with shanks
    • Slow Roasted Shoulder – with out drying it out
    • The Tied Roast – add 10-20% pork (also good smoked)
    • Deer chili – hot or mild
    • Tacos – yep and stupid simple
  • For Breakfast
    • Egg, potato and venison breakfast tacos
    • Sausage and sweet potato hash, with eggs (2 options)
  • Stocks and Other Less Known Options
    • Basic deer stock
    • Vegetable deer soup
    • Deer lasagna – just use the Italian Sausage
    • Roasted Sausage and Crispy Finger Potatoes
    • Deer Heart with Red Wine Reduction and Mushrooms
  • In the end it is simply red meat, just don’t over cook it because it is lean

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

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Episode-1524- Keith Snow on Old School Food Preserving Cooking Techniques

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Chef Keith Snow left a multi 6 figure income in one of Aspen’s most exclusive restaurants to follow his passion of health eating, seasonal cooking, country living, gardening and preparedness.

Today he joins us to discuss cooking with your preps including using your whole grains, legumes like beans and lentils, pastas, canned foods and more.

Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last four years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking.

Subscribers to his website receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes.

Today he joins us to discuss old methods of food preparation that were used before the dawn of refrigeration, freezing and even canning.

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Episode-1494- The Practical and Holistic Approach to Food Storage

Confit - An Amazing Food that also Extends Storage Life.

Confit – An Amazing Food that also Extends Storage Life.

Today is a show about one of the fundamentals of modern survival philosophy, food storage.   Food storage is actually something that at one time was simply something everyone did.  Every home in America at one time seemed to have a root cellar full of canned goods.

Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood.  Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere.  This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of  “the government will fix our problems”.  The reality is that the bunker approach of military rations is both inaccurate and impractical.

To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers.  The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program.  The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.

Join me today as we discuss…

  • Why storing food is practical even if society never collapses
  • Rule One – Eat what you store, store what you eat
    • Keep a food journal
    • Use “copy caning”
    • Think with a “meal mentality”
    • Store what “the kids” eat
    • Store pet food as well
  • Rule Two – Take advantage of opportunity buys
    • Watch for sales
    • Use coupons
    • Pattern seasonal trends
    • Understand
  • Rule Three – Find local sources of food and partake of them
    • Buy from local producers
    • Learn about local seasonal opportunities
    • Yes hunting and fishing (leveraged with rule five)
    • Learn local wild edibles (there is always something)
  • Rule Four – Use commercially prepared long term storables as extenders
    • Find “meal ingredients” and store those
    • Buy a can of this, a can of that, try stuff, stock what you like
    • Learn about making “meals in a jar”
    • Don’t go overboard on this stuff
  • Rule Five – Become a producer of food and/or storables
    • Gardens are great, perennials are even better
    • Small livestock is a great option
    • Consider aquaponics, hydroponics and things like microgreens
    • Learn multiple storage techniques
      • Flash freezing
      • Dehydrating
      • Jerky/Biltong
      • Canning
      • Smoking
      • Confit
      • Dry canning (I do it with jars and the vaccucanner)
    • Producing storables from other foods is your silver bullet
    • Become a great cook, stretch what others consider waste
    • Where “rice and beans” fits in this mix
  • Rule Six –  Seek a Holistic Solution
    • None of these rules stand alone
    • A formula is always more than the sum of its parts
    • Take your time, ease into this as a “way of living”
  • How storing food empowers you to live a better life

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Episode-1472- Chef Keith Snow on Making Thanksgiving Dinner Awesome

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Tune in today for a special edition of The Survival Podcast with Chef Keith Snow. Keith is the creator of HarvestEating.com which focuses on eating seasonally and cooking with food you can grow in your backyard of obtain locally.

He is also a daily listener to our show and shares many common ideals with the Survival Podcast audience.

So I thought who better to bring on the air in preparation for Thanksgiving then Chef Keith.

Whether you are going though having the “in laws” over for the first time or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.

Today we discuss the way to get a perfect turkey every time, how to make potatoes that are perfectly fluffy and other “non survivaly stuff”.  The key though is that family is important and this is a time to pause, enjoy each other and just relax.  So instead of some  hard hitting Tuesday show let’s just all enjoy the kick off to the holiday season with Expert Council Member Keith Snow.

Tune today to learn…

  • Simple steps to a perfect turkey
  • Easy great gravy without the paper envelope
  • Perfect and simple mashed potatoes
  • Root veggies beyond the potato – parsnips, turnips, etc.
  • Awesome roasted sweet potatoes with special secret ingredient
  • A great way to do green beans
  • Greens and Brussel sprouts for Thanksgiving, yep
  • Sweet Potatoes – without the marshmallows

Resources for today’s show…

Chef Keith Snow’s Links

PAW PAW TREE  Highly adaptable from zone 4 to zone 8 Also called “The Custard Apple” because of its delicious taste of vanilla custard. The trees grow to about 25 feet and the fruit is 3-6 inches long. They work best if you plant two for pollination. Some people refer to the Pawpaw as the “Miracle Fruit” and attribute their good health to it.

The tree makes an attractive ornamental tree as well. Pawpaw plants are easy to grow. Find this plant and more at Bob Wells Nursery. Bob Wells Nursery specializes in anything edible: fruit trees, berry plants, nut trees, as well as the hard to find specialty trees. Find them at BobWellsNursery.com

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Quick Easy Bruschetta from the TSP Garden

Making Bruschetta is a great use of those garden tomatoes, fresh garlic and all the basil that is in excess this time of year. It is beyond simple and tastes awesome. This is the most basic recipe you can add other things. Some people use sweet peppers as an addition and I do too at times. Others use sweet peppers but fire roast and peel them first, that is REALLY GOOD TOO.

I have seen other additions like corn and even some black olives, but when it comes to traditional simple Bruschetta this is the way. The one addition to the traditional recipe is the dehydrated onions, that is my secret to my Bruschetta. I guess it is a secret no more!

Watch this video How to Make Bruschetta directly on YouTube

Episode-1397- More on Raising Chickens

A Happy Hen Waits for a Treat

A Happy Hen Waits for a Treat

In spite of the fact that yesterday’s show went two hours I realized at the end that many things I wanted to include didn’t get included.  For instance we didn’t cover breeding, incubating, brooding, slaughter and cooking.

Today I am going to take a second pass at this.  I am going to give you some actual numbers about weights when it comes to the slaughter of young, non meat breed cockerels.  Likely it will have you never bothering to pluck one again.

I am also going to provide you with a variety of ways to cook cull birds in order to deal with either their small size or tougher texture for the older birds.

I will also cover the basics of brooding your young birds and my experience thus far with geese that tells me a broody hen is worth more than two incubators!

Join Me Today to Discuss

  • Ordering chickens vs. buying local
  • Setting up a brooder
  • Introduction to an existing flock
  • Incubation of your own eggs
  • What the geese taught me about brooding
  • Keeping roosters from attacking you (sometimes this involves culling)
  • How I slaughter a chicken
  • To pluck or not to pluck, some real numbers
  • Some ways to cook cull chickens
    • Coq au Vin
    • Jacks Chicken Soup
    • Shredded Tex Mex Chicken
    • Chicken Stir Fry – The Key is the “Cut”
    • Making broth/stock from broilers “waste”
  • Some cool ways to use eggs
    • The easy “over easy” egg
    • The “nested egg” (I use sprouted grain bread)
    • Egg drop soup
    • Remember anything can go in an omelet

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in con

Episode-1380- All About Cooking Fish

Today we complete our fishing series with a show on cooking fish.  Fish is dish best served well, “not ruined”.  If I were asked what are the two things that most often ruin fish I would say the following.  Over cooking fresh water fish and often bothering to cook some salt water fish at all.  Now don’t get me wrong I cook plenty of salt water fish, but some of it is best simply sashimi or ceviche!

Today I will go over some of my favorite ways to prepare and use fish.  The good news is you can do all of this even if you are not a fisherman with fresh fish from the market.  The key with fish is when done it should flake, not be mushy, you simply most not be afraid that you will “under cook it” this indeed is the most common way fish is ruined.

Join Me Today to Discuss…

  • Some basic rules
    • Don’t overcook
    • Never eat raw or citrus cooked fresh water fish
    • Learn to clean fish and consider buying them whole
    • Learn to use what others throw away
    • Be creative and use recipes as a guide, not law
  • Some of my favorite ways to cook and eat fish
    • Shore lunch style fish fry
    • Almost paleo style fish fry
    • Catfish Steaks (works for salmon too, it is where I got the idea)
    • Plank Cooked Fish (salmon, catfish, tilapia, and many others work)
    • Two types of “fish chowder”
      • Simple Shore Lunch Style
      • Gourmet Cook Style
    • Make it fish stew, omit the corn and milk, add tomato paste
    • Cerviche – Some important thoughts
    • Sashimi – yes you can do this wrong or use an not so good fish for it
    • Fish on the half shell – great for camping
    • Sumac and dill infused fish
    • Fish for fish tacos
    • Smoked catfish – people will fight over this!
  • Final thoughts again don’t be a recipe Nazi!

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Smoking a Brisket with the Somkenator

I am becoming a huge fan of the Smokenator.  My first try with it was Baby Back Ribs on the Smokenator, this time we are giving a brisket a shot.  This is actually a tough brisket to smoke as it is “market trimmed” vs. packer trimmed.

Rub for this Brisket

  • 5 TBS of Chef Keith Snow Low and Slow
  • 5 TBS of Brown or Turbinado Sugar (add to mix last and mix in well)
  • 2 TBS if Kosher or Course Sea Salt
  • 2 TBS of Granulated garlic
  • 2 TBS of Peprika
  • 2 TBS of Melange Pepper Corns, (measure before you grind)

Mix the above in bowl until all ingredients are incorporated.  Again put the sugar in after the other stuff is well mixed and then mix it in and it won’t clump up on you much.

Coat meat with Apple Cider Vinegar, then coat with the above rub, wrap in plastic rap or put in a large glass bowl and cover and let sit in a fridge over night.  Reserve any extra rub and add some the next day before smoking and the rest about mid smoke.

Smoking a Brisket with the Smokenator

I have become a huge fan of the Smokenator in just two cooks so far.  It is rock solid when used as instructed at maintaining a smokey 250 degree temp.  The only thing I have seen hold temperature more consistently is an oven!   At this point I think it is almost worth buying a Weber Kettle just so you can use the Smokenator.

Cooking with a Weber Grill and the Smokenator

Took some time today to fire up the Weber Kettle Grill and try out my new smokenator.  I really felt the smokenator might be a bit of hype but I am very please especially for a first time run.

Up today, baby back ribs, with Chef Keith’s Low and Slow BBQ Seasoning.  They came out great, also put in some updates on the Geese, Ducks and Chickens so far this year.

You can see the video here, Ribs with The Smokenator on YouTube

You can learn about the Smokenator Here.

Episode-1248- Preservation of Meats with Ken Strayer

Simple Beef Salami Made with Morton Tender Quick

Simple Beef Salami Made with Morton Tender Quick

Today I want to discuss curing meats.  To do that we are joined by Ken Strayer a member of the TSP audience.  Ken has been curing meats for a few years and did a great job of answering my questions on the basics of curing meats.

He was however, extremely efficient and his knowledge is limited to a few types of cured meats so the interview as only about 28 minutes long.  It was 28 extremely informative minutes but my shows are generally at least 50 minutes to an hour in length.

So I am adding a bonus segment on the curing of meat via biltong method to the beginning of today’s show along with some stuff I picked up on simple quick “sausage style” cures.  Those might be some cool things you can do for the coming holidays.

Also next week we will have The Farmstead Meatsmith on next week.  That will be a somewhat more advanced show.  So think of this show as part one of a two part series.  This will form the basis of your understanding of making cured meats, the basic process, etc.

Ken is an awesome guy, he is a medically retired US veteran who served for 10 years in the United States Navy.  He is an avid outdoorsman who spend most of his free time backpacking and fly fishing throughout the North East.  He spends the rest of his time tending to his garden and small homestead, and cooking-and a hobbyist at smoking and curing meats of all types.  A listener of the show for about three years now, a supporter of liberty, and an Oathkeeper.

Resources for today’s show…

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.