Expert Council Q&A for 9-15-23 – Epi-3376

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Today on The Survival Podcast the expert council answers your questions on liberty, foreign policy blow back, diet, medical scans, permaculture, solar power, emergencies in the back country, hydroponics and more.

Make sure if you submit content for an expert council show you do the following….

  1. Email it to me at jack @ thesurvivalpodcast.com
  2. Put TSPC Expert in the subject line
  3. Ask you question and state the expert you have the question for in one coherent sentence
  4. Hit the return key a few times and then give all the details you think are necessary

Following that procedure makes it about 100X more likely your question will get though screening and sent on to one of our experts.  All expert council members can be found on the Meet the Expert Council Page.

Join Me Today to Discuss…

  • In the Ron Paul Liberty Highlights
    • Blowback from US Military Intervention and the 911 attacks, 22 Years Later – Dr. Paul & Dan McAdams
    • Covid tyrants should be hiding in same not attempting to restart their abuse – Dr. Paul & Chris Rossini
  • Decrypting a cat scan of the neck and spine and diet adjustments for inflammation – Dr. Ken Berry
  • The skinny on air pruning & an apprentice opportunity – Nick Ferguson – Nicks Apprenticeship Program
  • Can you back feed water into your house from a water storage tank – Tim “Toolman” Cook
  • Using solar powered fans to ventilate a shed in an off grid situation – Shawn Mills
  • What happens when you have to push the SOS button on the trail for evacuation – Jessica Mills – Video about Pushing the Button
  • Why every prepper should consider setting up a basic hydroponics system indoors – Jack
    `

Resources for today’s show…

 

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Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

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Anova Sous Vide Nano on Sale Today

The Survival Podcast Posted on by 1

Just a quick heads up that the Anova Nano Sous Vide Cooker is on deal of the day special for only 85 bucks.  This is one of the best Sous Vide cookers you can get and any foodie you know would love one as a gift.  Get it while it is on sale.  That is all, Jack.

Note that it is a specific model that I have linked to that is on sale today.  The regular price of this item is 149 bucks so the total discount is 64 dollars (43%), again a damn solid deal on one of the top Sous Vide Circulators on the market.

For a full review on this cooker, you can see this post. But again the link above goes to the model on sale, it is a color thing, so get the one on sale.  Your steak doesn’t care about the color of your sous vide circulator.

Beyond TEOTWAWKI: Building Your Personal Safety Net – Epi-3376

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When the phrase “economic collapse” pops up, I often find myself saying, “no, that’s not going to happen.” Well, not the way many envision it, at least. The real deal is that the collapse is already here. It’s a slow burn, affecting us with both constant and sudden hardships. So, instead of getting ready for TEOTWAWKI (the end of the world as we know it), it might be better to prep for TEOYWAYKI (the end of your world as you know it).

As is often the case when I try to break this down, there are folks who take it to mean “it isn’t that serious,” leading them to question the need for preparation beyond the basic stuff. And having been at this for a while, I sometimes overlook the fact that many aren’t familiar with the core principles of modern survivalism, even those who have been following for a couple of years. It’s like the groundwork from the early days went unheard by a good number of listeners.

Today, I’m planning to blend some foundational survival insights with the modern-day threats and issues we face. I want to find that sweet spot between the “Doomsday Prepper” extreme and the overly relaxed attitude of just needing a flashlight and a few candles. Let’s face it; we humans tend to think in black and white terms. This tendency extends to almost every aspect of our lives, making us prone to binary oppositions: safe or dangerous, democrat or republican, rich or poor, and so on. But life, in reality, operates in a massive spectrum of greys.

I aim to guide you into recognizing and appreciating the nuanced tones of this spectrum, encouraging a perspective that navigates beyond mere binaries. Let’s explore those gray areas together.

Join me Today as I Discuss…

  • The disaster probability factor
  • The disaster impact scale
  • The inverse relationship of impact scale and probability
  • How the circles of influence and concern fit into this
  • The six primary needs and a new way to think about them
    •  Food
    • Water
    • Shelter
    • Energy
    • Health and Sanitation
    • Security
  • What exactly is a
    • Recession
    • Depression
    • Economic Collapse
    • Currency Default
  • What I consider BASIC common sense preparedness
    • Food for 30-60 days with out complete boredom
    • Ability to deal with initial power loss in 5-10 minutes
    • Power for 14 days with basic needs and comfort
    • Ability to deal with wastes for 30 days if you have to
    • Ability to treat basic injuries and illnesses
    • Ability to keep your home sound in any damage that isn’t catastrophic
    • Water for at least 30 days for all needs, drinking, cooking, bathing, etc.
    • Money to pay all expenses for 90 days with no income without RRA!
    • Security for your home and person’s (ETPP)
      • Equipment
      • Training
      • Procedures
      • Protocols
    • The ability to help neighbors
    • The ability to communicate and get information
    • The ability to move out, survive away from home and get back home
    • A full info and documentation kit
    • Situational Awareness and a Positive Mental Conditioning
    • Basic phyical fitness and reasonable activity
    • A network of friends and contacts you can count on
    • Do that and you are ahead of most of the Doomsday People
    • Don’t think everything is swell just because everything isn’t burning
      `

Resources for today’s show…

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Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

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Home Production and Processing of Protein – Epi-3374

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Kyle Perreault wears many hats: he is the owner and operator of “The Bodyshop 603,” a custom exempt butcher shop nestled in Effingham, NH, and a veteran with 13 years of experience in the meat industry. Recently, he has also stepped into the role of a content creator, sharing his expertise with a broader audience through his YouTube channel.

While new to the content creation sphere, Kyle has wasted no time in using his channel as a platform to educate others. His videos offer a treasure trove of knowledge, covering a wide spectrum from the slaughtering and breaking down of large animals to the farrowing of piglets on a farm. Through these detailed tutorials, viewers are guided on sustainable practices to raise their own protein sources, providing a roadmap from “bullet to freezer.”

In this enriching episode, Kyle discusses the control one can regain over their food sources through home production and processing of protein. His goal is clear: to help families make informed decisions, understanding the entire process and thereby ensuring a healthier lifestyle. Join us as we delve deep into the world of self-sufficient protein production, guided by a true industry veteran.

Resources for today’s show…

Kyle’s Links

Sponsors of the Day

Video Version of 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.

Join the MSB Today

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Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 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.

 

 

Avid Armor Vacuum Sealer Bags – Item of the Day

The Survival Podcast Posted on by 8

Special Note – I have personally switched to a chamber vac machine (Vacmaster VP230) but these are the best regular vac seal bags for the money I have ever found.

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

For today’s TSP Amazon Item of the day we have Avid Armor Vacuum Sealer Bags.  Long ago I spent a lot of hard earned dollars to buy a Cabela’s Commercial Grade Vacuum Sealer.  The one I have is no longer even made which is why I don’t have one on TspAZ.  I tend not to recommend something unless I have personally used it.

Over the years I have tried a number of brands of bags and never have been really happy.  They have always been super expensive or low cost but absolute garbage.  The low cost bags failed to seal properly or would fail from pin holes.  The expensive ones worked but were well expensive.  Often you’d need to double bag the cheap ones, well now they are expensive.  On and on it goes.

I found the Cabela’s brand bags to be the worst of both worlds.  Better than the cheap but still flawed and as expensive as the most expensive bags out there.  Bad price to value ratio!

Eventually I found the Avid Armor Vacuum Sealer Bags.  These cost right at half the price of Cabela’s branded bags and are about twice as good on quality in my view.  These things are tough!  Now if you have a sharpe bone or something I am sure they can still pinhole but I have almost zero failures with proper use.

They have them in many sizes and in cut and make your own size rolls.  The three options that will work best for most people’s needs in my view are…

  1. Qty 100 Quart Size 8×12 Inch – Cost 18 Bucks
  2. 150 Bags 50 each of Three Sizes – Cost 28 Bucks
  3. 11 inch by 50 foot rolls cut your own size – Cost 20 Bucks

 

I find those options can do 99% of anything you want to pack away.  And the price is great for top quality bags that do not fail.  Like I said what good is half price if you need two bags to do the job right.  Also this price is about half the cost of the sort of okay bags Cabela’s sells.  So they cost half and are twice as good.

On the cost the quart bags come out to 18 cents each.  You can find cheaper but not lower cost and as good in my experience.  Also if you want to use rolls, variety packs, a different size you can see everything Avid Armor makes here.

Note though that they also make their own vacuum sealers, chamber sealers and chamber seal bags.  I don’t yet know how good their equipment is and chamber seal bags WILL NOT WORK with vac sealers.  Vac seal bags have ridges inside that let air out and chamber sealers don’t need this.

This actually means while chamber sealers cost more, their long term cost is lower.  As I said I picked up the Vacmaster P230 last year and I am absolutely in love with it, but if you are using a lower cost vac sealer I just don’t think you can get better bags for the money then these.

Remember you can always find all of our reviews at TspAz.com

P.S. – Okay this is why you read my reviews, no matter what sealer or bags you use I am going to tell you how to solve a huge problem that causes failures.  Moisture that gets drawn up to the seal, then your seal is not good, so it fails.  We have all had it happen.  The solution is stupid simple and really speeds things up from a work time perspective.  It takes longer over all but you don’t do anything for most of the time.

Say you have a good day at the lake and need to bag up fish fillets into 6 bags.  Get your six bags out, leave the vac sealer on the shelf for now.  Put your fish in the bags, do wipe any moisture that gets on the inside up by the seal with a paper towel.  Now just put the bags in the freezer unsealed.  Set a timer for about 2-3 hours so you don’t forget.

By then your food will be 90% frozen, certainly the outside will be.  Set up your sealer, go get your bags out and seal them.  You will get perfect seals and no water of blood up flow to ruin the seal.  Label and return to the freezer.  Don’t you wish someone had told you that long ago?

One more tip, bag reuse.  I generally don’t trust a bag in the freezer long term with reuse, I reuse them for sous vide though on shorter cooks, say 1-4 hours, I always double bag a longer cook.  Just seal them as close to the top as reasonable and use a sharp knife to cut just below the seal.  Rinse them with hot water and store them in a separate place for sous vide use.  Your quart size bags (ones I use the most) are now about 7 cents in real cost.

Again these two tips work with any sealer or bag, but as to bags for me, now that I have found Avid Armor I have found my bag of choice.

 

More Meat Cutting & Money Saving Techniques – Epi-3373

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A few weeks ago I did and episode of the podcast called Butcher Your Budget with DIY Meat Cutting – Epi-3366. It was a big hit with you guys so I wanted to expand on this concept. Last time we focused on three underrated beef sub primals. Today we will move more into the world of chicken, pork, curing meats and other hacks to eat like a king on a peasant’s budget.

Join Me Today to Discuss…

  • My goal is to….
    • Remove any fear about working with meat
    • Help you eat for 25-70% of the cost just by doing a little work
    • Inspire you to be creative in the kitchen
  • Some really cool and simple things you can do to save a literally ton of money
    • Break down a whole pork loin Costco ($2.34 a pound as of 9-12-23 vs. 5-7 dollars 53% off minimum) – link
    • Use bulk chicken thigh instead of wings (4 bucks a pound vs. about a dollar – 75% less) – link
    • Drumsticks can be had for 50 cents to a buck a pound, butterfly them – link
    • If you have a Costco Business Center you can get a 40 lb case of thighs for 84 cents a pound) – link
    • Here is a way to part out chicken thigh for maximum yield and consider splitting a case with a friend
    • Make your own “Deli Roast Beef” with an eye of round (4.34 lb vs. 12-20 lb – 58% discount) – link
    • Breaking down whole chickens is practically getting all the dark meat at zero cost
    • The twin pack of boneless pork shoulder at Costco is only 2.24 a pound it is perfect for
      • Cutting pork steaks/cops from the stiff side
      • As a source of fat for grind especially venison or any sausage
      • Replacing “cheap” ground pork at the store at 4-6 dollars (44-62%)
      • Smoked whole vs. a brisket saves about 50% minimum right now
      • You can always split the soft side for grind and roast the firm side low and slow
  • Turn salmon into sushi or sashimi with simple sugar and salt cures
    • Buy large sections, (full side) of Norwegian farmed salmon/trout
    • Simply apply sugar and salt or just salt and put it on a rack in the fridge for about 30-60 minutes
    • Rinse it well with cold water and pat it dry, what you don’t use right away can be frozen (wrap in paper towel and then put in a sealed bag)
    • Slice as you like – we can turn 20-30 dollars in salmon or trout into 300 dollars or more of sashimi – example video
    • Pair this with my recommended real wasabi – link
  • Let’s up our game by doing some cured meats
    • Biltong – Eye of Round is Great for this, as is lean trim from top round, shoulders, etc.
      • You don’t need a box but this is a stupid simple one if you feel the need – link
      • You can use your over, off with the light on, fan on
      • Do NOT use your dehydrator
    • Barastrama – We talked about this yesterday, again Eye of round and leg roasts both work great
      • You can make this with pork too, use that cheap whole loin or even pork tenderloins
    • Just learn the basics of curing meat
      • Get a good kitchen scale and calculate salt based on weight at 2%-3% for equilibrium cures (no nitrite needed)
      • If you don’t have a dedicated curing cabinet just cure in smaller cuts .5-1 lb and stick to lean
      • Meat needs to be hung for full airflow for this
      • Really Great Basics Video – link
      • If you want to build a curing cabinet a Inkbird IHC 200 is what you need – link – how to program it
    • Making Sausage
      • It is actually pretty easy to do
      • You get total control on everything
      • I prefer to season the meat cubed and let it sit over night then grind, this is traditional
      • Synthetic casings make stuffing super easy
      • It is absolutely worth buying a stuffer, grinder stuffing SUCKS
    • Cold Smoking
      • A smoker tube and your grill or a dedicated cabinet/box is all you need
      • Cold smoking cheese is a great hack, but give it time to “settle” when done
  • If you are worried about trichinosis it is actually VERY rare in the US – link 
    • Remember if all this was a dangerous as some claim, we’d likely of died off as a species long ago
  • Final Thoughts – Think of all of this like a “game” how much can you get for how little
    `

Resources for today’s show…

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Video Version of 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.

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Remember in addition to discounts to over 80 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.

 

 

Victorinox 6-Inch Semi Stiff Boning Knife

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Every day, I bring you an item on Amazon that I personally use, or that has been purchased by many members of the audience and which I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Victorinox 6-Inch Semi Stiff Boning Knife. I recently did Episode 3366 of my podcast entitled Butcher Your Budget with DIY Meat Cutting. I featured this knife in that episode and many of you picked one up, so given how great it is, I decided to add it to the TspAz catalog.

Let’s start out with the purpose and function of a knife like this and how it teams up for processing meat with the 8 Inch Breaking Knife I previously reviewed.  Right in the name this knife excels at “boning” which is why if you look at it, it is quite similar to a common fillet knife for fish.  The curve in the blade is my personal preference for this type of knife as I feel it allows more finesse in fine boning work.

So why “semi stiff” vs. stiff or flexible.  Think Goldilocks here, not to hard, not to soft, just right.  We want some flex at times when working close to a bone on a shoulder or say deboning a chicken thy or breast.  At the same time by being semi stiff unless you use a significant amount of pressure it will stay straight.  What this results in is precision cutting because the tip of the blade remains perfectly aligned with the handle and your hand.  Translation you know exactly where you are cutting at all times.  If you watch videos of professionals breaking down, trimming and deboning cuts you will see them consistently preferring the “semi stiff” version of a boning knife.

So let’s get on to the second main use of this type of knife, trimming.  While I often trim thick fat caps with my breaking knife, a knife like this one is really great for finer trimming, especially removal of silver skin and such which requires very fine work, more like removing the skin from a fish that simply reducing the amount of fat and leaving some behind.

So moving on to price-to-value ratio this one has it.  At just over twenty bucks (on sale at 21.99 as of 9-12-23) you are getting a tool that will serve you for decades if you take proper care of it.  The Victorinox name really speaks for itself on quality.  High end steel, Swiss quality, etc. You just can’t do better especially at this price point.

So if you really want to take your meat cutting and/or game and livestock processing up a notch, consider adding the Victorinox 6-Inch Semi Stiff Boning Knife to your kitchen and of course it pairs perfectly with the Victorinox 8 Inch Breaking Knife and a good honing steel.

P.S. – If you want this boning knife with a wooden handle as referenced in the video below you can get it at this link.  It will cost more, it does look better, but I actually prefer the rubber handle when dealing with large and at times slippery cuts.  Doesn’t hurt that it has the same steel, performs the same way and costs a lot less either.

P.S.S. – The vendor I am linking to has the knife on sale today but is now down to less than 20 in stock, if they are sold out and you don’t mind paying a little more here is a second vendor with the same knife for sale.

Video Review of this Knife

 

Listener Q&A for 9-11-23 – Epi-3372

The Survival Podcast Posted on by 1

Podcast: Play in new window | Download (Duration: 1:24:07 — 24.1MB)

In this listener feedback episode I answer a variety of recent questions and feedback that you guys have sent me by email, social media, YouTube comments, etc.

Today TSP-23, where were you on 9-11-01, NM Governor violates the 2nd amendment with a B.S. claim about public health, grow lights, indoor growing, built to rent neighborhoods, meat glue, curing meats and more.

If you want to submit content or questions for a show like today’s the best thing to do is send an email about your topic or question to jack at thesurvivalpodcast.com with TSPC in the subject line.  Ask your question up front in one sentence or do the same with your point.  Then provide any additional details, references, links, etc. after that.  This is the best way to get though my show screening process.

Join Me Today to Discuss…

  • Reminder the tickets for TSP-23 go on sale 9:30 CST this coming Saturday the 16th – link
  • Where were you 22 years ago today, if you were over 10 years old I bet you remember
  • New Mexico Gov. issues a 30 day gun ban because there was a shooting – link
  • Choosing grow lights for micro greens or indoor hydro without making it complicated – link to Barrina Grow Lights
  • CEA is here to stay, “controlled environmental agriculture” – here is why I agree with Gotham Greens CEO – link
  • Build to rent neighborhoods, basically single family “apartments” – “you will own nothing” – link
  • What is meat glue and is it safe, well it is safe BUT it also depends – more information – tenderloin video I mentioned
  • What is bastrama and have I ever made it – not yet but you bet your ass I am going to – link

 

Resources for today’s show…

 

Sponsors of the Day

 

Video Version of this Episode

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

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Remember in addition to discounts to over 80 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.

The Victorinox 8-Inch Breaking Knife – Item of the Day

The Survival Podcast Posted on by  

Every day, I bring you an item on Amazon that I personally use, or that has been purchased by many members of the audience and which I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Victorinox 8-Inch Breaking Knife. I recently did Episode 3366 of my podcast entitled Butcher Your Budget with DIY Meat Cutting. I featured this knife in that episode and many of you picked one up, so given how great it is, I decided to add it to the TspAz catalog.

Now, let’s dive deeper into a good breaking knife is a must-have for anyone interested in working with pirmals and sub primals and doing their own processing and butchering. If you’re someone who takes pride in preparing your own meals, especially when it comes to meat, then the Victorinox 8-Inch Breaking Knife one of the best choices on the market. Crafted with precision and designed for those who have a passion for butchering and meat processing at home, this knife ensures clean, efficient cuts every single time.

Why is it a favorite among DIY meat cutters? Its curved blade is perfect for breaking down larger pieces of meat into smaller portions. The Fibrox Pro handle provides a comfortable grip, ensuring safety and precision with every slice. Whether you’re a seasoned butcher or just starting out, this knife will make the process smoother and more enjoyable.  All this and it is only just over 30 bucks while it is on sale right now at more than 33% off. (as of 9-11-23)

Moreover, the durability of the Victorinox brand is unmatched. Known for their Swiss craftsmanship, you’re not just getting a knife, but a tool that will last for years. It’s an investment in quality, ensuring that every meal you prepare is done with the best equipment.  You guys know me, I am huge on what I call “price to value ratio”.  When I say that I simply mean that often the most expensive option is not really the best choice, while at the same time the cheapest item is almost never a good choice at all.

What Victorinox has here is a knife easily as good as knives 3X its cost even when at full retail.  Is it the absolute best breaking knife on the market.  Likely not but this is a utilitarian tool and you will find it in the hands of professional meat cutters along with a similar version by Dexter Russel all over the country.  It is just an outstanding value and a very utilitarian tool.  Which is why it is the choice of pros in the meat processing industry.  Bluntly this is not the area in your life for an expensive custom or hammered Damascus knife from Japan.  What you want here is quality and performance and this knife simply delivers on that time and time again.

So, why the 8 inch option?  Well, I am mainly suggesting this for people that process their own deer and do their own meat cutting beginning with sub primals that you can source in warehouse stores, restaurant supply stores and the like.  You are welcome to get yourself a 10 inch or 12 inch blade in the same pattern if you want but I think it’s honestly overkill unless you are breaking down something like whole beef or elk or something like that. The 8 inch length is great for getting nice clean cuts on even large steaks and chops and still small enough to handle well when trimming fat caps.   Make sure to check out the video below to see the scale of this knife and learn more about what makes it great.

So, if you’re looking to elevate your meat processing game at home, or if you’re searching for the perfect gift for that DIY chef in your life, the Victorinox 8-Inch Breaking Knife is the way to go. Remember, it’s not just about cutting meat, it’s about the experience and the quality of the tools you use. And this knife? It’s one of the best values in the business.  It is especially useful for home meat cutting when paired with the semi stiff 6 inch boning knife, which will be reviewed separately tomorrow.

P.S. – Every kitchen should have a good sharpening steel in it.  Thing is we really should call them “honing steels” as they don’t make dull knives sharp rather they make sharp knives sharper and help keep them that way if used as soon as your knife starts to degrade in performance.  If you don’t already own one this one by Utopia Kitchen is a great one at a great price.

P.S.S. – If you want this breaking knife with a wooden handle as referenced in the video below you can get it at this link.  It will cost more, it does look better, but I actually prefer the rubber handle when dealing with large and at times slippery cuts.  Doesn’t hurt that it has the same steel, performs the same way and costs a lot less either.

Video Review of this Knife

 

Expert Council Q&A for 9-8-23 – Epi-3371

The Survival Podcast Posted on by  

Podcast: Play in new window | Download (Duration: 1:11:47 — 20.5MB)

Today on The Survival Podcast the expert council answers your questions on liberty, covid mandate blowback, diet, science, coffee roasting, investing, vibrio flesh eating bacteria and more.

Make sure if you submit content for an expert council show you do the following….

  1. Email it to me at jack @ thesurvivalpodcast.com
  2. Put TSPC Expert in the subject line
  3. Ask you question and state the expert you have the question for in one coherent sentence
  4. Hit the return key a few times and then give all the details you think are necessary

Following that procedure makes it about 100X more likely your question will get though screening and sent on to one of our experts.  All expert council members can be found on the Meet the Expert Council Page.

Join Me Today to Discuss…

  • People are unwilling to comply with CoVid Tyranny 2.0 and that is good – Dr. Paul & Chris Rossini
  • Why do many experts who know better recommend vegan diets – Dr. Ken Berry
  • Getting started with a home coffee roasting for a hobby business – Nicole Sauce – Video Nicole Mentioned, Code to Access it is 14789
  • Important news about new annual compliance issues with retirement investing – John Pugliano
  • What you need to know about vibrio, a flesh eating bacteria – Doc. Bones
  • Why we can never lift up a group of people by declaring them permanent victims – Jack
    `

Resources for today’s show…

 

Sponsors of the Day

 

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 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.