Tag Archives: cooking

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

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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-1212- All About Grills, Smokers and Outdoor Cooking

Side Box Smokers are Extremely Flexible.

Side Box Smokers are Extremely Flexible.

Today is Monday and that usually means a listener feedback show.  Here is the deal though, I am in a great mood today and additionally off to a late start.  Monday shows take a while so I am moving it till Monday and frankly some of the stuff the clowns are doing this week, will ruin my mood.  So I thought why not a fun subject we have never covered before.  Grilling!

The grill is really an incredible piece of daily living equipment and a great piece of prepper gear.  Grilling is actually one of the easiest and most efficient ways to cook, but a little bit of learned skill and a few tricks of the trade will give better results.  I would estimate I cook dinner on a grill or smoker 90% of the time, and I mean year round.

Today I will be discussing mostly grills and side box style smokers with a few other options tossed in.  I will tell you what to look for quality wise, how to avoid expensive mistakes, where to never go cheap and how to get the most out of your equipment.

Join Me Today As I Discuss…

  • Why everyone should own and know how to use a grill
  • Why I absolutely hate “all in one” style grills
  • The gas grill, why it is so flexible and what to look for
  • “Inferred gas grills”, no it isn’t just marketing, I am sold
  • Why two smaller grills might be better than one big one
  • The basic charcoal grill, more flexible than you might imagine
  • Ceramic style grills like “the big green egg” etc.
  • The Portable Kitchen Grill – great story, great grill
  • Side box smokers, my favorite way to cook when I have time
  • Tower style smokers
  • Tips on cooking various things on various cookers

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.

 

Episode-1024- Chef Keith Snow on Thanksgiving Dinner Survival

Chef Keith Snow of Harvest Eating

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.

Tune today to learn…

  • Simple steps to a perfect turkey
  • Easy great gravy without the paper envelope
  • Root veggies beyond the potato – parsnips, turnips, etc.
  • Awesome roasted sweet potatoes with special secret ingredient
  • Chef Keith gets stumped on what to do with an Ostrich egg
  • Ideas for vegetarian meals without resorting to Tofurkey
  • Chocolate cake with no flour
  • Baked apples that will be a big hit
  • Keeping appetizers simple and light
  • Making the experience stress free and enjoyable

Additional 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 and you might hear yourself on the air

Episode-979- Curt Linville from 180 Tack on Wilderness Survival in the Rockies

The 180 Tack Stove - Efficient, Easy to Pack and Quick to Assemble

The 180 Tack Stove – Efficient, Easy to Pack and Quick to Assemble

Note to MSB Members – I have gotten you guys a 10% discount on the 180 Stove, a special link is already on the Benefits Page of Your MSB Account.

Curt Linville is the co-owner of 180 Tack, LLC.  180 Tack manufactures and sells emergency stoves.   He has been practicing wilderness survival skills for the last 20 years in the Colorado Rockies.

Curt feels very strongly about the critical nature of community in an emergency, long or short.  Today we discuss the knowledge he has gained from backpacking and mountaineering in all seasons for decades in the Rocky Mountains where he has climbed scores of Colorado’s highest peaks.

Today Curt joins us to discuss short and long term survival skills in nature including shelter (year around), water, food, staying hidden or getting found, simple traps, fire starting, and more.  But more importantly, he explains how critical community is in emergency situations.

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 and you might hear yourself on the air.

Episode-930- Lacto Fermentation and Other Ways to Use Excess Production

The Schmitt 5L Fermenting Crock Pot is My Personal Favorite

The Schmitt 5L Fermenting Crock Pot

Likely if you garden (or even just hit the Farmer’s Market or get stuff from your gardening neighbors) you are either in peak production or soon will be.  Often the stuff we love the most comes in with such abundance that we can’t possibly keep up with it.

Sometimes this is just great as part of why most of us grow our own food is to create long term storage so out comes the canning gear and dehydrator, or the steamer and blanch and freeze is the name of the game.  Yet sometimes we don’t have quite enough to warrant the canning gear or we simply just don’t feel like it on an dog day in the middle of summer.

What to do then?  What do you do with 12 big cucumbers when the neighbors are like, no thanks we have enough now.  What about those jalapenos that are not quite big enough for the bacon and cheese wrap but you don’t feel like dehydrating them yet because you know the fall will bring so many for that it really isn’t necessary.  What about those zucchini that just keep coming and coming?

Today I will focus mostly on lacto fermentation for short term use and refrigerated storage along with a few other things that can use up or extend the shelf life of all the abundance this time of year provides.

Join Me Today As I Discuss…

  • The basics salt and sometimes water
  • Fermentation vessels from simple to refined
  • Why I like smaller crocks and would prefer several of them to one big one
  • Making basic fermented pickles a great start
  • Yes it is completely safe and the mold on top won’t hurt you
  • Do you need whey? No but I will tell you how to get it anyway
  • Some recipes
    • Basic fermented pickles
    • Fermented jalapenos
    • Jalapeno Escabeche
    • Fermented zucchini
    • Beet and apple relish
    •  Chow Chow – roll your own recipe that’s how its done
  • Some other shelf life extenders for veggies
    • Salsa, pico and bruschetta
    • Cucumber vinegar salad
  • Some creative recipes and cooking ideas
    • Fried green tomatoes
    • Zucchini chips (long term storable and short term snack)
    • Cucumber melon salad or salsa
  • The big thing, just try stuff, if something isn’t good don’t do it again

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 and you might hear yourself on the air.

Episode-785- Audience Questions on Paleo and Low Carb Eating

The American Bison was the Deffinition of "Sustainable Protien"

This is What Our Forefathers Ate!

Today I take all the questions that came in about eating low carb and paleo.  As many of you know over a year and a half I shed over 70 lbs living this way.  It was something I phased into over time and when I went full bore the results were amazing.

In fact my results by eating Paleo have caused me to rethink all I know and thought I knew about nutrition and changed my view on many other things including food storage and permaculture.

Join me today as I answer over 50 questions submitted by the audience on everything from nutritional dogma, to anthropological records, to my personal experiences and more.

Additional 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 and you might hear yourself on the air.

 

Emberlit Stoves are Now in the TSP Gear Shop

I am really excited that we have added the Emberlit Stove to the TSP Gear Shop.  These stoves are wonderfully made, pack into any pack, light weight and work flawlessly.  I will be bringing you a review of one of them soon.

The Emberlit Stove is a lightweight, compact, wood burning camp stove that doesn’t require you to carry any fuel.

It packs completely flat, weighs only 11.3 oz, and is 100% Made in the USA from stainless steel. What sets this stove apart from others is its ease of use.  Properly fed, the Emberlit produces a steady, even, and controlled flame.  The Emberlit makes much more efficient use of fuel than an open camp fire.

Because the stove is so easy to maintain you can focus on other things, like cooking your food.  Not only does it burn sticks and twigs, but the Emberlit will also work as a windscreen for esbit tablets, trioxane fuel, alcohol stoves, storm candles, chaffing dish heaters, etc.

The real key to these stoves is how efficiently they burn.  This efficiency makes the most of your fuel and gives you are flame that is almost totally smoke free.  They are also very easy to load from the font, this allows you to use larger pieces of fuel and avoid removing your cook pot when refueling.

You Can Find them in the Gear Shop Here

 

Episode-702- Chef Maribel – “The Food Diva”

Chef Maribel of FoodDiva.com

Chef Maribel of FoodDiva.com

Chef Maribel, not known for being adverse to using controversial tactics in her messaging approach, also known as the Food Diva, she is the creator of a popular online cooking school which released The Cutting Edge of Child’s Play at the Royal Fair in Toronto, November 2010.

The innovative film is specifically designed to engage kids (ages 6 and up) to learn the art of knife wielding. A provocative picture of Chef Maribel wrapped in cling wrap holding a variety of her sponsors knives quickly brought global attention to the film.

Chef Maribel concentrates on food science, coupled with culinary logic.  The videos educate viewers about the science and complexities that make up food, something very few chef’s take the time to explain, in a fun and engaging way.  Having this baseline knowledge makes it easier for viewers to be more creative and less dependent on recipes, and gives them the power to experiment.

Chef Maribel has a new project coming out called, Senora in the Wild, where she will take the audience from field to food, specifically focused on eating game meats, will be the latest release in a popular of series on-line cooking videos and the subject of her 2011 documentary release.

Additional 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 and you might hear yourself on the air.

Episode-698- Cooking with the Five Horseman of the Herb Garden

Photo Credit to cicill3d

Note – Today’s audio won’t be as high quality as it usually is, chalk it up to remote recording and the hotel rooms air conditioner.

There are five herbs that I feel should be in every garden.  Weather you have a massive homestead garden that feeds the whole family or just a few pots on the back yard, everyone should be growing these five herbs.

All of them are well know, dried out old versions fill most spice racks, recipes call for a pinch here, a teaspoon there or sprinkle in a marinade.

Yet most modern Americans have no idea what real food cooked with healthy amounts of them tastes like

These Five Herbs are…

  • Parsley
  • Oregano
  • Dill
  • Basil
  • Rosemary

Additionally Garlic is a plant that everyone should grow but I feel most people are familiar with using it, it will however, come into play a lot in today’s episode.

Today will not just be a list of recipes using these herbs though, we will cover a ton of information on 5 herbs you thought were nothing but some dried up leaves in your spice drawer.

Today we will discuss…

  • The 10 medicinal actions all the “Five Horseman” share
    • Antioxidant
    • Antibiotic
    • Anti-microbial
    • Antiviral
    • Hepatic
    • Tonic
    • Anti-inflammatory
    • Carminative
    • Vasolidator
    • Stomachic
  • Cooking with and using Basil
    • Simply in salad
    • Bruschetta
    • Pesto
  • Cooking with dill
    • Anything and everything fish
    • Clam dip
    • Yogurt Dill Dressing
  • Cooking with oregano
    • Oregano, Basil, Garlic Grilling Oil
    • Making bland spaghetti sauce awesome
    • All soups try Zucchini-Sausage Soup
  • Cooking with Rosemary
    • Awesome breads
    • Amazing Roasted Potatoes
    • Rosemary Pepper Lamb
  • Cooking with Parsley
    • Soups and Stews – Use the stems
    • Pancetta and Ricotta Stuffed Chicken
    • The famous “Spirko Chicken”
  • Some other herbs you should grow/cook with
    • Cilantro
    • Mint
    • Sage
    • Chives
  • Keeping it simple, fun and without rules

 

Additional 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 and you might hear yourself on the air.

Episode-589- Chef Keith Snow on Cooking from Your Preps and the Field

Check Out Harvest Eating with Chef Keith

Chef Keith Snow of HarvestEating.com has come back to join us once again to discuss cooking from  your preps, the garden and fish and game from the field.

We also discuss the advantages of cooking with wild or organically grown meats and vegetables.

Many of us have large amounts of wheat and dehydrated veggies in storage, tune in today to learn how to use this items for cooking you will be proud to serve any time to anyone.

We are truly going to dig into the old axiom today of “eat what you store and store what you eat”.  Make sure you listen for a few brief cameos by Keith’s son who chimed it with a bit of disapproval at being left to entertain himself during the interview.

Join me today as we discuss…

  • Simple wheat based cereals you can make
  • How fresh ground wheat can out perform pre ground flour
  • Using wheat berries to make amazing salads and “going beyond gruel”
  • Some great ideas for using all that easy to grow swiss chard
  • Making stocks and broths
  • Rabbit and Squirrel stewing and beyond
  • Jacks fried rabbit and squirrel method, got to try this one
  • Smoking fish and taking it to another level
  • A simple way to grill fish and get great results
  • Dehydrated vegetable pizza and burritos and other cool ideas
  • The unique qualities of wild and acorn feed meats

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 and you might hear yourself on the air.