Are You Making This Food Storage Mistake?

July 24th, 2009 by mdcreekmore in Survival Food

It is a truth universally acknowledged that rain drops on a tin roof insure a great nights sleep and I was fast heading in that direction when I heard the most God awful screams coming from behind the trailer.

The sounds in darkness are nothing new, the yaps of the coyote, the hoot of the owl and the snarling growl of the bobcat, but this was different and unlike anything I had heard before.

I pulled on my boots, grabbing the shotgun and flashlight as I went out the door. Good thing I have no Neighbors, because I’m sure they’d been alarmed by the site of a man carrying a shotgun wearing nothing but boots and underwear.

The sound was coming from behind the goat shed, I could see the dogs moving back and forth in an aggressive manner, but still I couldn’t see what they were after. As I walked closer the shape of a huge raccoon began to form from the darkness.

Evidently, in an attempt to cross the electric fence (solar powered) it had gotten stuck in the current which accounted for those blood-curdling screams. After helping it out of its misery, I spent the next 30 minutes skinning and cleaning it for today’s supper.

Which is how I came up with the idea for this post – Spices and Seasonings. I’ve noticed a lot of survival food storage sources on the web overlook the necessity of adding these to the larder, which is a mistake.

Let’s face it; during a survival situation you could be forced to eat things you would not normally eat. A supply of seasonings makes a lot of sense, allowing the survivor to make even the most peculiar foods palatable.

Recommended Spices and Seasonings

Basil
Chili powder
Cinnamon
Garlic
Sage
Marjoram
Oregano
Rosemary
Thyme
Black Pepper

All supermarkets and most small grocery stores have well-stocked shelves offering a wide selection of herbs and spices, these are cheap enough that you can stock your years supply for very little. Be sure to date, use and rotate so you always have fresh supplies on hand.

Crock-pot Raccoon

1/4 c. honey
1 c. chicken broth
3 tbsp. vinegar
3 tbsp. cream sherry
2 tbsp. soy sauce
1/4 tsp. garlic salt

Clean raccoon, quarter, and remove fat. Put pieces into a Crock-Pot. Mix all other ingredients and pour over meat pieces and stir. Cover and cook six to eight hours. Remove grease and eat.

I wander what tonight will bring? Sleep I hope – then again I could use another raccoon for the Crock-Pot.

What’s the strangest thing you’ve ever eaten?

Related:
Food Storage Prep

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Anonymous
January 27th, 2010 at 4:10 PM

The oddest thing I ever got down was my father's headcheese when I was young.Using it all is fine,but if we have to use brains,let's stick to Adelle Davis and Hannibal Lecter OK. I've found sweetbreads similarly gnarly,along with most organs. As a family we did coon and woodchuck,but I believe that the folks may have not been hip to the gland removal.I'm considering trying the coon again,but not until my kitchen is in better order and I've made a butchering station outside my door.

40 Yr. Old Kid

[Reply]
Sunshine
March 8th, 2010 at 3:53 PM

Great article![funny visual,too]
Let's see.I've had frog legs,head cheese [yuk],turtle soup [choked on a claw.more yuk]fried rattlesnake [this was good.]rabbit.squirrel.pickled pig's feet.beef tongue.[this is great if boiled,peeled,sliced,rolled in flour and fried.]That's about it.Oh.Years ago my favorite chinese restaurant got busted for serving cat.I ate there twice a week,and loved their food.? They say what you don't know….
About the spices,a great place to order in bulk is called San Francisco Herb and Natural Food Co.,www.herbspicetea.com .I can get a pound of something here for what you would pay for a tiny bottle in the store.ph#1-510-770-1215.

[Reply]
Food Storage Prep
March 19th, 2010 at 8:42 PM

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