Tag Archives: food

slow roasted turkey 2020

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one week counting down to Thanksgiving!!

 

slow roasted turkey

I have used this fashion of roasting turkeys for many years. It consistently produces fall off the bone moist turkey every time AND it is hard to over cook or burn it. ;]

Preplanning the feast. Start a few days ahead of when you plan to have your turkey / meal. How big is your turkey? For this discussion we will say that it weighs 20 pounds and is still in the deep freeze. Do you have a roasting pan that will comfortably hold the turkey? Assemble everything that you need for the meal. Write down everything that you are missing and go buy it.

A day or 2 before the meal bake whatever pies you want. The day before make the bread, I would suggest Ezekiel bread. 21 hours before you plan on sitting down for the meal take the turkey out of the freezer. Dice 2 or 3 large onions and make a bed in the roaster pan for the turkey. Release the turkey from the wrapping while it is still frozen and put it on the bed of onions. Coat the turkey with olive oil apply seasonings which will follow. Add 1 cup of water to the pan. Cover & place into the oven. Set your oven to 200 degrees F [no preheating required] set an alarm for 20 hours from starting the oven. Here is the hard part…. Leave it alone, no peaking!

By taking the bird straight from the freezer and cooking it this way germs do not have time to multiply as the turkey spends very little time in the danger zone of 40 – 140 degrees F.

At the end of the 20 hours [1 hour per pound at 200 degrees F] remove the cover and turn the heat up to 350 degrees to brown your turkey. Carve and serve.

INGREDIENTS FOR THE RUB
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried basil leaves
• 1 1/2 teaspoons crushed dried rosemary leaves
• 1 teaspoon dried marjoram leaves
• 1 teaspoon rubbed sage (crumbled between your fingers)
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
+++
One year the stores had whole turkeys 20 pounds for $5.00— that year we put up [canned] 150 pounds of turkey [after skinning and deboning] .
What are your recipes for Thanksgiving and Christmas meals?

Cross ref

http://www.preparesurvivethrive.us/journaling/

http://www.preparesurvivethrive.us/prepping-count-down/

http://www.preparesurvivethrive.us/prepping-count-down-t-minus-30-days/

http://www.preparesurvivethrive.us/comms-part-1/

AND

 

http://www.preparesurvivethrive.us/making-money/

Chuckwagon beans

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Chuckwagon beans

This is a cattle trail recipe. Although this was originally done on the campfire, you can do this on the stove most times as practice before you head out to the fire ring.

You will need
16-ounce package of dry pinto beans
9 cups of water
Two large onions, peeled and chopped up
2 teaspoons of salt
½ teaspoon of oregano
½ teaspoon of garlic powder, or two cloves of minced garlic
¼ teaspoon of pepper
1 tablespoon of brown sugar or molasses (add this last, in the last 20 minutes of cooking and to taste – more or less.)

Pick through and WASH the beans and boil them in 6 cups of water for 5-10 minutes. either turn off heat and let them set OR remove from the fire if you want to for an hour and work on other kitchen chores. You can also leave them on low heat [with an extra 3 cups of water] for the next hour adding water as needed.

After the beans are tender add everything else, mix well, and cook it for about another hour.

Cowpokes and early settlers had to settle for foods which were portable. That meant a basic menu of beans and lots of meat. For a treat, there was cornbread, biscuits, or rice. Pinto beans (which are small and spotted when raw, like a pinto pony) seemed to be the favorite. When cooked, these beans swell up and turn a sort of pinkish white. They were first given to the settlers by the natives on the Mexican / US border.

When you eat beans with rice or corn OR better yet both, the foods mix up inside your body to create an important type of protein which is like the protein in meat. (Your body is made largely of protein, and so you need to eat enough to build and repair muscle — However you do NOT NEED a lot of meat to be healthy and strong- look to the OX and any ‘extra’ protein to take in is converted carbs and fat) That’s why the native peoples were so healthy with a diet of mostly beans and corn and not much meat.

http://www.preparesurvivethrive.us/social-linking/

http://www.preparesurvivethrive.us/turkey-slow-cook/

http://www.preparesurvivethrive.us/tis-christmas-time/

Acorn mush

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for many hundreds of years the indigenes people of north America lived off the land. This is one of the many foods they harvested to sustain them.

Ingredients

Acorns – as many as you may need.
Maple syrup as much as you like

Directions

First you need to process the acorns by shelling them, pounding into a powder, then rinsing them several times till all the tannic acid comes out. I use one leg of a pair of panty hose to put the powdered acorns in, then run the sink and soak and squeeze , change water, soak and squeeze, till the color of the water runs clear. In the field you can use a pot of water or soak in a running stream for the same effect.

I then put some acorn mush in a bowl, add about 3 tablespoons of water, and put in the micro-wave for about 3 minutes, then add one tablespoon of maple syrup.

Note: of course THEY did not have microwaves. its pretty good. makes a great breakfast. if cooking outdoors in the wilderness you will have to modify the way you cook it. You can boil it, make a bread or cake and bake or fry it. Or you can toast the meal and carry it dry and make it as you travel, sometimes even taking a mouth full and drink it down with water.

cross ref –

http://www.preparesurvivethrive.us/milkweed/

http://www.preparesurvivethrive.us/milkweed-seeds/

http://www.preparesurvivethrive.us

just one of the many reasons to guerilla or covert garden by planting acorns in the fall to widen the food forest .. ymmv

Food storage long term ideas

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Quick ideas for long term food storage.

The question was asked —
What is the best kind of food to stock up that lasts for years?

Some folks would suggest freeze dried foods such – well you know the major brands and those ARE good to have some of BUT not when you are short of money and just starting out due to the expense.
Use what you store and store what you use.

Keep in mind that there IS a limit on how much you can store, after all YOU can not print money like national governments do. You will need to resupply at some point and be sustainable.

Better suggestions are : I’d raised turnips and different beans , corn, peas and carrots in a garden . anything else that you need to be free of having to go to a store. this is what my parents lived in the depression they had hogs to kill in the late fall. they had a smokehouse to do the hogs in.
OR
whole wheat berries NOT flour, white rice, pasta, salt, white sugar, beans of all kinds, popcorn, whole field corn…. all of this stores for years in 2L coke bottles along with water.. spices….. AND … live traps to get breading stock. rat traps for right away eating. PS learn how to save seeds wild craft / guerrilla or covert gardening. and fruit trees

cross ref http://www.preparesurvivethrive.us/water-treatment-hypochlorite/

www.preparesurvivethrive.us/general-preps/

http://www.preparesurvivethrive.us/ready-or-not-things-will-happen/  This is book 1 the quick start guide to preparedness.

http://www.preparesurvivethrive.us/count-down/

We would like to hear YOUR thoughts in the comments section below.

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Food Formula

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FORMULA FOR PUTTING TOGETHER 72-HOUR FOOD SUPPLY

Number of days packing for [3-6-14 days,3-6-12 months]
X Number of meals per day [at least 2-3 sort term and at least 3 for longer term – at least 2,500 cal a day and most likely you will still lose weight]= Supply

Supply X Number of family or team members
= TOTAL FOOD SUPPLY NEEDED for the given time span.

As a general rule it is best to eat prior to grocery shopping so that you do no impulse buy extra stuff. On the other hand when planning your food storage or packing your evac kits it is best to be on the hungry side as historically people tend to under plan food needs. Perhaps this would be a good project for fast Sunday.

As you can see this formula could be extended out very far.

Points to ponder: dry goods store better and longer than wet pack does. Dry goods survive temperature changes better than wet pack does and especialy if the temps drop to or below freezing.

Rodents chew

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A while back a friend, Cindy, discovered the mice / rats had chewed through several of her plastic and cardboard food containers. The rats had even chewed up her stash of bar soap! ‘Why would they eat soap?’

Rodents chew… it does not have to be food that they chew on, wood or soap, they just crew on anything regardless, even if they can not smell food on or in the object.

The best thing to do, is store your provisions and supplies in metal containers. Metal trash cans and wall lockers work well. Number 10 cans stack well and are hard for rats to chew through. The next best would be expanded metal lined walls configured such that the rat would have to chew through the mesh before they got to the wood structure of your stage closet. Yes, I know that is not practical. Another design is to have a room made of concrete or cement blocks and a well fitting metal door. While that would be nice on several levels, but most homes are just not made that way.

The most practical thing to do is keep the pantry area clean and tidy without hiding spots. Outside keep the grass cut and the hedge trimmed to limit hiding spots. Have a couple of cats around. Keep them well enough fed so they are tame and friendly with you, yet hungry enough so if one of those little varmints comes around that the cat will eat them.  If for whatever reason you don’t have pets [or if they will not hunt] you will have to rely on traps baited with peanut butter or poisons.   I don’t like poisons because pets, kids or adults may get a hold of some and that is just not a good idea. If you go the trap or poison route, I would wait to deploy it until you see sign of rats in the area.

So what system do we use? In our long term, dry pack, area we use #10 cans because they stack and travel well. Of course we have standard wet pack cans and jars too. In the semi active area we do make use of Mylar, 2 L coke bottles, other plastic and the store package it came in. All of it is either in cabinets or on metal shelves. So far we have not had any issues with varmints.

A side issue along these lines is to keep several rat sized traps on hand to supplement your food supply.  In many areas of the world rat meat is a staple in the diet. ;] As far as placement goes, place the traps near the wall as mice and rats travel along it. The traps do need a small modification that you have to make is to add either an eye or a hole to secure the trap to a heavy object so that if the rat, squirrel or prairie dog can not drag it off if the trap does not kill it outright OR so that another animal can not drag your trap off so you lose it. NOTE: while the system of  LAWS that we live under are still in effect fish and game enforcement officers, AKA game wardens, can arrest you if you trap anything other than mice and rats – YOU are responsible for staying within the laws of your land.