Are you prepared? Trying to be more self sufficient

Good ideas like I said in the opening post this isn’t geared toward a movie apocalypse disasters come in many forms

 

I use an induction hotplate quite a bit, they're pretty great. Quicker to heat up a pan than resistive electric or gas. Uses less power than resistive. Biggest drawback is that they're only compatible with iron/copper.

 

Cast iron works great. Just doens't work with cheap aluminum stuff.

FWIW I run this one.

$63 Duxtop 1800W Portable Induction Cooktop Countertop Burner, Gold 8100MC/BT-180G3

https://www.amazon.com/gp/product/B0045QEPYM

 

It will work with the right kind of stainless steel, too. (Most stainless is not ferro-magnetic). But yeah, cast iron + induction is my favorite.

 

As long as you take pan size into consideration. My kitchen range auto senses the diameter of the cookware you're using. Most portable units don't.

My inlaws scorched the shit out of my expensive induction cookware while house sitting. Luckily I hid my cast iron from them, otherwise I would have come home to cracked pans.

Expensive, thick, carbon steel core stainless cookware works the best. Cast iron works for brute force cooking but the hotspots suck suck for subtle stuff. I've been cooking on induction for 2 years.

 

Go on YouTube and check out 2 Chanel’s.
The Purposeful Pantry is all about dehydrating. She has very comprehensive videos.
Sutton’s Daze is a good one for canning and pantry preparedness

 

I cut yams into thick pieces, boil them, then dehydrate them. Best dog treats ever.

 

I hadn’t thought of that. My wife does it with pumpkin and the dog loves it.

 

So you started this thread. Did you go listen to the podcast? I posted a link to one of the most popular media personalities on the face of the earth covering a subject you started here. You would think you would be the first to watch it and give an opinion.

 

No I was at work with very little service. I will find the link and give it a listen. I did not make a negative comment about the post in general as I am open minded to all this. I’m not open to arguments in here as it takes away from the topic. I’m not faulting anyone for defending their opinion and will strive to end a possible argument before it gets going.

 

Have you read his books? Do you read anything? You've never answered any of my prior questions. You attest that you're normal, but you sound like a pretty strange dude. Also bizarre that you're willing to die on the hill for an internet influencer of dubious repute. Fandom is an interesting phenomenon.

 

tbh, I'm a text person, and rarely care about podcasts unless there's a good transcript for it. Something you can't quote is usually pretty useless.

 

Am I in the right place for the "the world is ending, lets all eat shrooms" thread?

Kidding. Anyways, lots of good topics and perspectives around here. I'd still be interested in what people would do with a surplus of uncooked meat to preserve it (quickly). I think this is a super important topic, not only for those who would resort to hunting, but for everybody. Why everybody? If the grid goes for everybody, everybody is out a fridge/freezer. For those of us who buy entire hogs/cows and hunt deer to stack a couple freezers full, what do you do when the freezers go out/your generator gas supply ends? How do you preserve your 800+ lbs of meat quickly thawing in your non-working freezers?

 

It has been discussed briefly in here previously.

Your best bets would either be smoking the meat to cure it, salt curing it or canning it.

All have been used throughout history to preserve meats.

 

I personally have approximately 80 lbs of salt in storage specifically for curing meats in situations as you describe.

 

I guess I need to bust out my google skills to learn a little more about curing with salt. I always knew it was possible; but never took the time to actually learn how.

 

So how does one salt cure meat? Does it work with all meats?

 

Watching this thread has been very informative. The bicycle transportation idea is simple and brilliant. Regardless of storage capacity at some point you’re going to run out of gas. Simple transportation

 

Salt curing meat seems like something you'd want have underway well before SHTF.

 

Sounds like we all need to buy pressure canners, then, because you can't use a water bath canner for meat. It really opens up your options for canning in general.