Episode-2168- Listener Feedback for 2-22-18
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Today on The Survival Podcast I take your questions on dogs, cover crops, peppers, schools, growing fruit, worm bins, crypto currency, government, cooking beef and more.
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Join Me Today As I Respond to Your Calls and Discuss…
- What should you feed your dog
- Choosing a good ground cover for a recently cleared area
- Thoughts on peppers like Carolina Reaper, etc.
- More on the decline of government schools
- Container strawberries and worm big fodder
- Of UBI and cryptocurrency
- Dealing with tough beef
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- Join the Members Brigade
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- The Year 102
- Walking To Freedom
- TspAz.com
- The Granddaddy’s Gun Club
- Bullhead Fishing Forum – A new little site I started
- Raw and Natural Nutrition for Dogs
- Koji Aged Beef
- Do You Remember – The Beach Boys
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Some of our home’s alternative super hot pepper uses: insect and rodent deterrent (powder or liquified), hot pepper jam, hot pepper cranberry sauce.
Thanks for all you do Jack.
Karim beat me to it. I’ve been hearing ads on the radio for the Grossmont Union High School District here in San Diego County. I was waiting until I could record one to send it to you. They were touting their wide variety of technology training programs and their superior academics. Things are getting bad when you have to advertise to get students.
Aloha Jack – what do you think of feral hog for dogs? Feral hogs are abundant here, and I can obtain meat (with commitment and freezer space) for more than just the bipeds in the family. Is raw still ok, or is trichinosis or other parasites a problem? Thanks!
I say undercooked feral pork is a no go for man and for dog alike. Despite my raw food advocacy for dogs, I would cook any feral pork or any meat of any animal that can carry trichinosis before feeding it to my dog.
https://www.petmd.com/dog/conditions/infectious-parasitic/c_dg_trichinosis?page=show
I frequently have to deal with tough beef… even when butchered properly, most of the beef here is a bit tougher than the US average (though often better tasting). I’m definitely a big adherent to the sous vide camp, and even went through the effort to bring one over from the US and having to use a transformer to make it work with the local 220V power. I’ve also noticed some of the better restaurants here use sous vide for their steaks.
But my other favored method is using the slow-cooker to make shredded beef, usually sauteing the beef chunks or (thick) strips in a bit of oil at high heat first before putting it in the slow cooker. I most often favor Barbacoa-style for this (I can provide the recipe for anyone who wants), but as a basic technique it’s pretty flexible and open to all kinds of experimentation.
For the NW Florida property owner:
Get up with Joe at Southern Habitats. He is over in Greenville, Fl, about 45 minutes ease of Tallahassee. They specialize in land restoration with indigenous ground covers. I don’t know if he can help with fertility but he can supply you with indigenous species that do well in our area. He might also be able to help you with EQIP grants if you want to do some establishment of pollinators.
The cow peas Jack mentioned grow well in our area BUT good luck growing them if you have many deer around. The only time I have seen them get over a few inches tall at our hunting camp, we fertilized them with sludge. That kept the deer out long enough for them to get established. A peanut butter baited electric fence was not feasible for us. The clovers seem to do much better for some reason.
“I don’t really believe that there’s people out there that sit down and eat Carolina Reapers peppers, that really enjoy it.” I used to think the same thing until I met my current coworker. There is no showing off with this guy; he legit enjoys the insane hot peppers. Every year he grows over a dozen varieties of peppers, including the Carolina Reaper, Trinidad Scorpion Butch T, Ghost and others. When his plants are producing, he brings handfuls of peppers to work and sits in his office during lunch (by himself) and eats the hottest peppers right off the stem, as a side to whatever he’s eating. We all think he’s nuts, but he loves them. Whatever he doesn’t eat whole, he dehydrates and crushes into powder. He made me a batch of Reaper and Ghost mixed powder. Wow! A small sprinkle packs a punch. I use it on just about anything but it’s really good on pizza, chicken and burgers.
Here is a follow up to Jack’s comments about salting steak: if you follow the same procedure that Jack outlines, but put the salt covered steak in the fridge on a wire rack so there is air circulation all around it and leave it for 24 hours you get a quick dry age. After the 24 hours, rinse the salt off and cook as you like.
I seem to remember you had a guest on about animal nutrition once (or maybe it was just the book you mentioned in this episode), but it boiled down to the most affordable raw food option being raw chicken thighs. Does that ring a bell? If that’s the case, should you also supplement with other types of meats, liver, etc? Also, how much would you end up feeding a 60 lb dog for it to be enough?